The Best Rhubarb Custard Pie Recipe for Sweet-Tart Heaven

Rhubarb brings a tangy twist to this classic custard pie that promises pure comfort.

Seasonal stalks dance with creamy richness in every delightful bite.

Sweet meets tart in a dessert that tells a story of spring’s abundance.

Bakers who love traditional recipes will appreciate this nostalgic treat’s simple elegance.

Each slice delivers a perfect balance between silky custard and vibrant rhubarb’s sharp notes.

Homemade warmth fills your kitchen with memories of grandmother’s cherished recipe.

You cannot resist diving into this delectable pie that celebrates fresh, local ingredients.

Why Rhubarb Custard Pie Is A Classic

• Elevate Your Baking Skills: Learn a Classic Pie Technique that transforms simple ingredients into a stunning dessert.
• Customize Your Flavor Profile: Experiment with different sugar levels and spice combinations to match your taste preferences perfectly.
• Create a Stunning Presentation: Craft a beautifully crimped pie crust and sprinkle turbinado sugar for a professional-looking dessert that impresses guests.
• Seasonal Celebration Delight: Showcase spring's freshest rhubarb in a creamy custard pie that captures the essence of the season's bounty.

What Goes Into Rhubarb Custard Pie

• All-Purpose Flour: A classic base that provides structure and texture to the pie crust.
• Salt: Enhances the overall flavor and helps balance the richness of the butter.
• Cold Butter: Creates flaky layers and adds rich, buttery flavor to the crust.
• Ice Water: Helps bind the dough together without developing excess gluten.

• Rhubarb: Provides a tart and vibrant fruity base with a distinct tangy flavor.
• Eggs: Act as a binding agent and create a smooth, creamy custard texture.
• Granulated Sugar: Sweetens the filling and balances the natural tartness of rhubarb.
• Heavy Cream: Adds richness and contributes to the smooth, velvety custard consistency.
• All-Purpose Flour: Helps thicken the custard and provides structure to the filling.

• Ground Cinnamon, Salt: Adds warm spice and enhances the overall flavor profile.
• Turbinado Sugar, Ground Nutmeg: Creates a delightful caramelized and aromatic topping.

How To Bake Rhubarb Custard Pie

Step 1: Create Flaky Pie Crust

Blend flour and salt in a large mixing bowl. Cut cold butter into tiny cubes and work into the flour mixture using your fingertips or a pastry cutter until the texture resembles coarse, sandy crumbs. Drizzle ice water gradually, mixing until the dough just starts to hold together. Shape the dough into a smooth disk, wrap tightly in plastic wrap, and chill in the refrigerator for one hour to relax the gluten and firm up the butter.

Step 2: Prepare Pie Dish

Warm up the oven to 375°F. Take the chilled dough and roll it out on a lightly floured surface into a 12-inch circular shape. Gently transfer the dough to a 9-inch pie dish, carefully pressing it into the corners. Trim any excess dough hanging over the edges and create a decorative crimp around the rim using your fingers.

Step 3: Whip Up Rhubarb Custard

• Eggs
• Granulated sugar
• Heavy cream
• All-purpose flour
• Ground cinnamon
• Salt

Blend until the mixture becomes smooth and fully incorporated. Gently fold in freshly chopped rhubarb, ensuring the fruit is evenly distributed throughout the custard.

Step 4: Assemble and Top the Pie

Pour the rhubarb custard mixture into the prepared pie shell, spreading it evenly to the edges. Sprinkle a generous layer of turbinado sugar and a pinch of nutmeg across the surface for a delightful caramelized topping.

Step 5: Bake to Perfection

Place the pie in the preheated oven and bake for 45-50 minutes. Rotate the pie halfway through the baking time to ensure even browning. The pie is ready when the custard sets and the crust turns a beautiful golden brown.

Step 6: Cool and Serve

Remove the pie from the oven and let it cool completely on a wire rack for at least two hours. This resting time allows the custard to firm up and the flavors to meld together. Slice and serve at room temperature, savoring the perfect harmony of tart rhubarb and creamy custard.

Helpful Tips For Rhubarb Custard Pie

• Prevent Soggy Bottoms: Sprinkle a thin layer of ground almonds or breadcrumbs on the bottom crust before adding filling to absorb excess moisture.
• Rhubarb Ripeness Matters: Select firm, bright red stalks for the most vibrant flavor and perfect texture in your custard pie.
• Achieve Golden Perfection: Brush the pie crust edges with egg wash for a gorgeous, glossy, deep golden-brown finish that looks professionally baked.
• Balance Flavor Complexity: Adjust sugar levels based on rhubarb's tartness – taste the filling before baking to ensure ideal sweet-tart balance.

Fresh Takes On Rhubarb Custard Pie

• Gluten-Free Rhubarb Pie: Replace wheat flour with almond or gluten-free blend in both crust and custard, ensuring a celiac-friendly version with same rich flavor profile.
• Vegan Rhubarb Custard Pie: Substitute butter with coconut oil, eggs with silken tofu or cornstarch mixture, and dairy cream with coconut cream for plant-based alternative.
• Low-Sugar Rhubarb Pie: Use monk fruit sweetener or stevia instead of traditional sugar, reducing overall caloric content while maintaining the pie's natural tartness.
• No-Bake Rhubarb Pie: Create a chilled version using gelatin or agar to set custard, eliminating oven baking and providing a refreshing summer dessert option.

Best Pairings For Rhubarb Custard Pie

• Savor the Perfect Rhubarb Custard Pie Pairings
• Complement Sweet Tartness with Crisp White Wine: Riesling or Gewürztraminer perfectly balance the pie's tangy rhubarb notes, cutting through the creamy custard with refreshing acidity.
• Enhance Flavor with Creamy Vanilla Ice Cream: Rich, cold vanilla ice cream creates a delightful temperature contrast, softening the pie's tart edges while adding luxurious smoothness.
• Match with Robust Coffee: Dark roast or espresso provides a bold counterpoint to the sweet-tart pie, bringing out deeper caramelized sugar and nutmeg undertones.

How To Keep Rhubarb Custard Pie Fresh

• Store leftover pie covered with plastic wrap or aluminum foil in the refrigerator for up to 3-4 days. Keep it away from strong-smelling foods to prevent flavor absorption.
• Wrap the cooled pie tightly in plastic wrap, then cover with aluminum foil. Freeze for up to 2 months. Place in the refrigerator overnight to thaw safely.
• Warm individual slices in the microwave for 20-30 seconds or place in a preheated 350°F oven for 10-15 minutes until heated through. Cover with foil to prevent crust from burning.
• Consume refrigerated pie within 2 hours of removing from the fridge. Let sit at room temperature for no more than 2 hours to maintain food safety and prevent bacterial growth.

FAQs On Rhubarb Custard Pie

• How do I know if my pie crust is properly made?

Check for a crumbly texture that holds together when squeezed. The butter should be cold and cut into small pieces, creating visible flakes that will help produce a flaky, tender crust.

• Can I use frozen rhubarb instead of fresh?

Yes, absolutely! Thaw frozen rhubarb completely and drain excess moisture before adding to the custard to prevent a watery filling. Pat the rhubarb dry with paper towels to ensure the best texture.

• Why is chilling the pie crust important?

Chilling allows the butter to solidify and the gluten to relax, which prevents shrinking during baking and creates a more tender, flaky crust. Always refrigerate the dough for at least an hour before rolling out.

Rhubarb Custard Pie Recipe

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4.8 from 12 reviews

• Total Time: 3 hours and 50 minutes (including cooling time)
• Yield: 8 1x

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Description

Sweet rhubarb custard pie brings summer’s tangy essence to a creamy, buttery canvas of pure comfort. Rich custard and tart rhubarb create a harmonious dessert that invites you to savor each delightful slice with pure culinary joy.

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Ingredients

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Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold
• 3–4 tbsp ice water

Filling:

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 3 large eggs
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Topping:

• 2 tbsp turbinado sugar
• 1/4 tsp ground nutmeg

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Instructions

1. Create the pie crust by blending flour and salt, then cut cold butter into small cubes and incorporate until mixture resembles coarse crumbs.
2. Gradually add ice water, mixing until dough just comes together, then shape into a disk, wrap in plastic, and refrigerate for 1 hour to chill thoroughly.
3. Preheat oven to 375°F and roll out chilled dough into a 12-inch circle, carefully transferring to a 9-inch pie dish, crimping edges decoratively.
4. Prepare rhubarb filling by whisking eggs, sugar, cream, flour, cinnamon, and salt until smooth and well-combined.
5. Gently fold chopped rhubarb into the custard mixture, ensuring even distribution of fruit throughout the liquid.
6. Pour the rhubarb custard mixture into the prepared pie shell, spreading evenly to the edges.
7. Sprinkle turbinado sugar and nutmeg across the surface of the pie for a delightful caramelized topping.
8. Bake for 45-50 minutes, rotating halfway through, until the custard is set and the crust turns golden brown.
9. Remove from oven and allow pie to cool completely on a wire rack for at least 2 hours, enabling the custard to firm up.
10. Slice and serve at room temperature, enjoying the perfect balance of tart rhubarb and creamy custard.

Notes

• Chill pie dough thoroughly to ensure a flaky, tender crust that doesn’t shrink during baking.
• Use fresh, firm rhubarb stalks for the best texture and vibrant tartness in the filling.
• Adjust sugar levels based on the natural sweetness of your rhubarb to balance the tangy flavor profile.
• Prevent soggy bottom by preheating a baking sheet and placing the pie directly on the hot surface during baking.

• Prep Time: 1 hour
• Cook Time: 45-50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 24 g
• Sodium: 150 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 90 mg