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Rhubarb Pie on top of a red striped dish towel.

Rhubarb Custard Pie Recipe

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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


  • 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


  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.


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