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Rhubarb Custard Pie: The Best Sweet-Tart Spring Dessert

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Rhubarb custard pie is a classic sweet-tart spring dessert made with fresh rhubarb baked in a creamy custard filling inside a flaky pie crust. This old-fashioned pie is perfectly balanced, rich, and ideal for seasonal gatherings.

Ingredients

Scale
  • 3 cups fresh rhubarb, chopped
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 cup heavy cream (or whole milk)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 unbaked 9-inch pie crust

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Roll out the pie crust and press it into a 9-inch pie dish. Trim and crimp edges, then chill for 15–20 minutes.
  3. Spread chopped rhubarb evenly over the bottom of the prepared crust.
  4. In a mixing bowl, whisk together eggs and sugar until smooth.
  5. Add heavy cream, vanilla extract, salt, and flour. Whisk until fully combined and smooth.
  6. Pour the custard mixture evenly over the rhubarb in the crust.
  7. Bake for 50–60 minutes, or until the edges are set and the center jiggles slightly.
  8. If crust browns too quickly, cover edges with foil or a pie shield.
  9. Remove from oven and cool completely on a wire rack for at least 2 hours before slicing.
  10. Refrigerate for at least 1 hour for cleaner slices before serving.

Notes

  • Use firm, fresh rhubarb stalks for best flavor and texture.
  • Discard rhubarb leaves, as they are not edible.
  • Do not overbake; the center should still jiggle slightly when removed from the oven.
  • Allow full cooling time to ensure the custard sets properly.
  • Store covered in the refrigerator for up to 3 days.

Nutrition

Find it online: https://recipeeasily.com/rhubarb-custard-pie/