Indulge in a delightful combination of sweet and tangy with this old-fashioned Rhubarb Custard Pie recipe. Creamy custard filling provides the perfect complement to flavorful rhubarb, making each bite a heavenly treat. Passed down from my mom, this recipe is not only elegant but also easy to prepare. It’s been a long-standing family favorite and will surely become a cherished one in your household as well.

Table of Contents
  1. What is Rhubarb Custard Pie?
  2. Why You’ll Love this Recipe for Rhubarb Pie
  3. Old Fashioned Rhubarb Custard Pie Ingredients
  4. How to Make this Rhubarb Custard Pie Recipe
  5. Rhubarb Custard Pie Serving Suggestions
  6. Storing Old Fashioned Rhubarb Pie
  7. How to Reheat Old Fashioned Rhubarb Custard Pie
  8. Rhubarb Custard Pie FAQs
  9. Rhubarb Custard Pie Recipe

What is Rhubarb Custard Pie?

Rhubarb custard pie is a classic dessert that combines the tangy flavor of rhubarb with the creamy sweetness of custard. Typically, this pie consists of a flaky pie crust filled with a mixture of diced rhubarb and a rich custard made from eggs, sugar, cream or milk, and sometimes flour or cornstarch to thicken the filling. The combination of the tart rhubarb and the sweet, smooth custard creates a perfect balance of flavors and textures in every bite. Rhubarb custard pie is a popular spring and early summer dessert, when rhubarb is in season and at its freshest.

In fact, it’s so delicious that my mom grew rhubarb in her garden just so she could make this Rhubarb Custard Pie. No strawberries in her version – just creamy, sweet egg custard combined together with tart, green apple-tasting rhubarb. Mom also kicked up the flavor a bit by adding nutmeg. The flavors all combine together perfectly!

Why You’ll Love this Recipe for Rhubarb Pie

There are several reasons why you’ll love this recipe for Rhubarb Pie:

  1. Perfect balance of sweet and tangy flavors. The combination of sweet custard and tangy rhubarb creates a perfect balance of flavors in every bite.
  2. Easy to make. I provide detailed directions, so even if you’re not an experienced baker, you can still make a delicious pie that looks and tastes like it was made by a pro. (And, the lattice top is optional!)
  3. Classic and comforting. Rhubarb custard pie is a classic dessert that has been enjoyed for generations. This recipe offers a traditional take on this beloved dish that is sure to bring a sense of comfort and nostalgia.
  4. Versatile. This pie is perfect for any occasion, whether it’s a family gathering, a dinner party, or just a sweet treat for yourself.
  5. Delicious served warm or cold. This pie tastes great served warm with a scoop of vanilla ice cream, or chilled for a refreshing dessert on a hot day.

Old Fashioned Rhubarb Custard Pie Ingredients

Here’s what you’ll need to make this wonderful pie:

  • Prepared pie crusts (see our Easy Flaky Pie Crust recipe)
  • Large eggs
  • Whole milk
  • Butter
  • Chopped, peeled rhubarb
  • Granulated sugar
  • All-purpose flour, preferably unbleached and organic
  • Ground nutmeg

MORE ABOUT RHUBARB

Rhubarb comes in both red and green varieties. Both varieties work equally well for cooking, canning and making pie.

Rhubarb is often sold by the “bunch” which is usually 2 to 2 1/2 pounds. One pound of rhubarb yields about 3/4 cup cooked.

When you buy your rhubarb, choose fresh crisp stalks.

Always peel off any stringy covering before use, and then stand the stalks in cold water for about an hour to refresh them before cooking (skip this step if you grow your own!).

It’s important to note that you should never eat the leaves of a rhubarb plant – they’re toxic.

How to Make this Rhubarb Custard Pie Recipe

Here’s an overview of how to prepare mom’s Rhubarb Pie:

  1. Preheat oven to 400 degrees.
  2. Prep bottom crust; refrigerate.
    On a lightly floured work surface, roll out bottom crust dough to an an even 1/8-inch thickness and into a 12-inch circle. Transfer into a 9-inch pie plate. Trim pastry edge to around a 3/4-inch overhang. Poke bottom of crust with a fork in several places. Refrigerate for at least 30 minutes.
  3. Prep top crust; refrigerate.
    Roll out the second (top) crust to the same size as the first (2 to 3 inches larger than the pan). Roll the dough to around 1/8-inch thickness. Use a fluted pastry cutter to cut the second crust into 1/2 to 3/4-inch wide strips (optional – can leave whole for an enclosed top). Refrigerate strips for at least 30 minutes.
  4. Combine wet ingredients.
    In a small mixing bowl, whisk together 3 of the eggs, milk and melted butter. Set aside.
  5. Combine rhubarb and dry ingredients; add liquid ingredients.
    In a large mixing bowl, stir together the rhubarb, sugar, flour and nutmeg. Add the liquid ingredients and stir to mix.
  6. Place filling in crust.
    Remove pie crusts from refrigerator. Spread rhubarb mixture evenly in pie pan.
  7. Add top.
    Remove lattice strips from the refrigerator and make a lattice top. Place lattice on top of filling. Brush water or beaten egg on the rim of the lower crust under the lattice ends. Cut the lattice ends as needed to the edge of the pan, making sure not to cut the lower crust. Fold the lower crust edge over the lattice ends and press to seal. Pinch the dough edge up into a raised rim – and flute if desired.
  8. Brush top of pie with egg wash.
    Brush top crust with an egg wash (mixture of 1 beaten egg and 1 tablespoon water) before baking.
  9. Bake.
    Bake pie for around 40 minutes or until the filling is set and lattice top is golden brown. Cover edge of crust with a pie crust shield or foil ring if it browns too fast.
  10. Let pie rest.
    Remove pie from oven and let sit at room temperature for 10 minutes before serving.

Rhubarb Custard Pie Serving Suggestions

This pie can be served either warm or at room temperature. I like to serve it with a scoop of vanilla or caramel ice cream on top.

Storing Old Fashioned Rhubarb Pie

Allow the pie to cool completely. Then, cover tightly with plastic wrap or aluminum foil; be sure to cover the edges of the crust to prevent them from drying out. Store in the refrigerator for up to 3 days.

To prevent the custard from becoming watery, avoid freezing. Custard tends to separate and lose its texture when frozen and thawed.

If you have leftover slices, wrap each cooled slice individually in plastic wrap or aluminum foil and store in the refrigerator for up to 3 days.

How to Reheat Old Fashioned Rhubarb Custard Pie

To reheat, cover the pie lightly with aluminum foil and place in a preheated 350 degree oven for 10 to 15 minutes or until heated through. Be careful not to overheat, as the custard may become runny. Let the pie cool for a few minutes before serving. Note that reheating may cause the crust to become slightly less crispy than it was when freshly baked.

Overhead shot showing a Rhubarb Custard Pie with lattice top

Rhubarb Custard Pie FAQs

What does rhubarb taste like?

Rhubarb tastes like tart green apples brushed with lemon.

How do you prepare rhubarb for pie?

Peel off any stringy covering and remove all leaves (they are poisonous!) before chopping. If your rhubarb isn’t looking crisp and fresh, stand stalks in cold water for about an hour to refresh.

Do I need to cook rhubarb before making the pie?

No, the rhubarb cooks right along with the custard, so no need to pre-cook.

Can I make this rhubarb pie ahead of time?

Yes, you can make Rhubarb Custard Pie the day before serving. Before filling and baking, brush inside of crust with a mixture of 1 beaten egg and 1 tablespoon water. This seals the crust while it’s baking, so it won’t get soggy.

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Rhubarb Pie on top of a red striped dish towel.

Rhubarb Custard Pie Recipe

Indulge in a delightful combination of sweet and tangy with this old-fashioned Rhubarb Custard Pie recipe. Creamy custard filling provides the perfect complement to flavorful rhubarb, making each bite a heavenly treat. Passed down from my mom, this recipe is not only elegant but also easy to prepare. It’s been a long-standing family favorite and will surely become a cherished one in your household as well.

  • Yield: 1 9-inch pie, around 6 servings 1x

Ingredients

Scale
  • 2 prepared 9-inch pie crusts (top and bottom), uncooked and refrigerated (see our Easy Flaky Pie Crust recipe)
  • 4 large eggs, beaten, divided use
  • 2 2/3 tablespoons whole milk
  • 2 tablespoons melted salted butter, cooled
  • 4 cups chopped, peeled rhubarb stalks (around 12 to 14 stalks)
  • 1 3/4 to 2 cups granulated sugar
  • 4 tablespoons all-purpose flour, preferably unbleached and organic
  • 3/4 teaspoon groud nutmeg
  • 1 tablespoon water

Instructions

  1. Preheat oven to 400 degrees.
  2. On a lightly floured work surface, roll out bottom crust dough to an an even 1/8-inch thickness and into a 12-inch circle. Transfer into a 9-inch pie plate. Trim pastry edge to around a 3/4-inch overhang. Poke bottom of crust with a fork in several places. Refrigerate for at least 30 minutes.
  3. Roll out the second (top) crust to the same size as the first (2 to 3 inches larger than the pan). Roll the dough to around 1/8-inch thickness. Use a fluted pastry cutter to cut the second crust into 1/2 to 3/4-inch wide strips. Refrigerate strips for at least 30 minutes.
  4. In a small mixing bowl, whisk together 3 of the eggs, milk and melted butter. Set aside.
  5. In a large mixing bowl, stir together the rhubarb, sugar, flour and nutmeg. Add the liquid ingredients and stir to mix.
  6. Remove pie crusts from refrigerator. Spread rhubarb mixture evenly in pie pan.
  7. Remove lattice strips from refrigerator and make a lattice top.
  8. Place lattice on top of filling. Brush water or beaten egg on the rim of the lower crust under the lattice ends. Cut the lattice ends as needed to the edge of the pan, making sure not to cut the lower crust.
  9. Fold the lower crust edge over the lattice ends and press to seal. Pinch the dough edge up into a raised rim – and flute if desired.
  10. Brush top crust with an egg wash (mixture of 1 beaten egg and 1 tablespoon water) before baking.
  11. Bake pie for around 40 minutes or until the filling is set and lattice top is golden brown. Cover edge of crust with a pie crust shield or foil if it browns too fast.
  12. Let pie sit for 10 minutes before serving. Can be served warm or at room temperature. I like to serve it with vanilla or caramel ice cream.

Notes

More about Rhubarb: Rhubarb comes in both red and green varieties. Both varieties work equally well for cooking, canning and making pie. Rhubarb is often sold by the “bunch” which is usually 2 to 2 1/2 pounds. One pound of rhubarb yields about 3/4 cup cooked. When you buy your rhubarb, choose fresh crisp stalks. Always peel off any stringy covering before use, and then stand the stalks in cold water for about an hour to refresh them before cooking (skip this step if you grow your own!). It’s important to note that you should never eat the leaves of a rhubarb plant – they’re toxic.

  • Author: Adapted from “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: desserts, pies, make ahead
  • Method: Bake
  • Cuisine: American

Keywords: rhubarb, custard, pie

Rhubarb Pie on top of a red striped dish towel.

Share This With The World

Categories

About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


Sign up for recipes, tips & more!
Join the club

Latest Posts


Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star