Rhubarb Custard Pie is a decadent dessert recipe perfect for a sweet summer treat. A flaky pie crust is filled with a rich egg custard and tart rhubarb for a classic pie you will adore!
Family Favorite Pie Recipe
This Rhubarb Custard Pie Recipe is inherited from my beloved Grandma Koch along with the Perfect Pie Crust it is baked in. It’s a pie recipe that my entire family has forever adored. The sweet and creamy custard balances out the tart rhubarb so well. It is absolute spring and summer dessert perfection.
Family members request Rhubarb Custard Pie on a regular basis as long as our rhubarb patch is still thriving. Then again, they are happy with just about anything made with rhubarb. Rhubarb Streusel Muffins, Rhubarb Coffee Cake and Strawberry Rhubarb Custard Dessert are all favorites that we love.
Rhubarb Desserts in the Spring
My mom made this Rhubarb Pie last week for the guys working on the farm during spring planting. She sent a few pieces home for us and by the time we got home, one had already disappeared. It’s just that good you guys!
Only a few days later, Matt begged me to make him this pie again, he was so in love with it! He argued that rhubarb season will be over before we know it, so I should really make it while I can.
I told him that he should probably mow the lawn for the next few weeks then, because I might accidentally mow over the rhubarb patch, and then rhubarb season really WILL be over! 😉
I would never do such a thing though, because I love rhubarb recipes as much as he does. It is ashamed that rhubarb doesn’t last for a much longer season so we can enjoy it in it’s freshest form all year round in this Rhubarb Pie Recipe and Strawberry Rhubarb Crisp.
Can I use frozen rhubarb in my pie?
With that said, frozen rhubarb is a great alternative when it is out of season or it isn’t readily available. Be sure to harvest, chop and freeze your extra rhubarb stalks by mid-summer.
A good rule of thumb is to use your rhubarb by the 4th of July. You can still eat the rhubarb stalks all throughout the summer but they become woody and don’t taste as good.
If you are using frozen rhubarb in any pie or dessert recipe, follow these simple steps.
- Thaw the rhubarb
- Drain and pat the rhubarb dry
- Toss the rhubarb with a tablespoon of flour to account for any extra moisture
As long as you take these extra steps, your rhubarb pie recipe will turn out just as amazing!
Should I refrigerate rhubarb pie?
Most pies don’t need to be refrigerated for a day or two, but this Rhubarb Custard Pie does require refrigeration. With the egg custard, you will want to keep it at a safe temperature. It will start to weep and become soggy much quicker if it is left at room temperature.
While warm rhubarb pie straight from the oven is the absolute best, it is important to store it safely if there are any leftovers.
Honestly, this pie doesn’t last long in the refrigerator because the crust starts to become soggy from the custard after a couple days. That is rarely ever an issue though, because is will be eaten up before you get a chance to put it in the refrigerator!
Don’t forget the perfect pie crust!
An amazing pie like this isn’t at it’s finest without a buttery and flaky pie crust to hold it together. Sure, you can absolutely use a store bought crust. I have done it in a pinch as well. It’s still a great pie. It’s not at it’s best without this Pie Crust Recipe though.
Just like this rhubarb pie, the pie crust recipe is one from my grandmother that is as good as any I have ever tried. Better if I do say so myself!
Rhubarb Custard Pie
Rhubarb Custard Pie is a decadent dessert recipe perfect for a sweet summer treat. A flaky pie crust is filled with a rich egg custard and tart rhubarb for a classic pie you will adore!
Ingredients
- 1 unbaked pie shell
- 3 c. chopped rhubarb
- 1 1/4 c. granulated sugar
- 3 eggs beaten
- 1 c. heavy whipping cream
- 3 Tbsp. flour
- 1/2 tsp. salt
Instructions
- Preheat oven to 400°.
- Place rhubarb in an unbaked pie shell.
- In a separate bowl, whisk the remaining ingredients together until smooth. Pour the mixture over the rhubarb.
- Bake 10 minutes at 400°. Reduce temperature to 350° and bake an additional 40 minutes until the custard is mostly set. (The very center may be a little jiggly, but will set as it cools)
- Let cool completely before serving and store refrigerated.
Notes
If you are using frozen rhubarb be sure to thaw and pat the rhubarb dry. Also toss it with a tablespoon of flour to account for any extra moisture.
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Nutrition Information:
Yield: 8 Serving Size: 8 slicesAmount Per Serving: Calories: 328Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 103mgSodium: 214mgCarbohydrates: 46gFiber: 1gSugar: 35gProtein: 5g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.
Rhubarb Custard Pie 
Mischelle says
Beautiful pie! My first attempt and my family loved it!
Toni Duvall says
Just made this..followed directions as stated. The best pie EVER!
Lorretta says
I made this rhubarb custard recipe for my family for Father’s Day,. It was a big hit. It turned out just like the ones my mom would make. Absolutely delicious! Will definitely use this recipe again and again,
I made little adjustment to it, my mom always put a hand full of raisins in hers. It helped sweeten it nicely.
Susan Groelle says
My family often had this when I was growing up. My step mother used to top it with meringue and pop it back into the oven for the meringue to set up. I live on the Coast in Oregon and there us so much moisture in the air that meringue flops. But if you like to e where the air is drier, try the meringue!
Deb says
OMG!! This is by far the BEST rhubarb pie I’ve ever had! Definitely a keeper. Thank you!!!
Danielle Green says
So happy you enjoyed it Deb!
Julie says
I was wondering if I can add a top crust to this pie recipe? I would of course put slits in it and a brush with some cream ~ then sprinkle sugar on top. I actually have a top crust recipe, but forgot to bring it with while traveling. But ~ I’m excited to try another recipe. Thanks!!?
Danielle Green says
I have never tried it with a top crust, but my guess is it would work. If you try it, please let me know how it works out!
Dr. Sue says
Well, I made it because my husband loves rhubarb! But the custard sauce was so much that it over flowed the pie tin!! Not knowing if I was suppose to use an electric hand mixer to mix up the ingredients! But it overvlowed a lot! Please help! It’s in the oven now, and am waiting to see if it sets!
Danielle Green says
Sorry to hear it overflowed your pie tin! As long as you bake it until the center is just slightly jiggly, it should set up just fine though.
Steven Doepker says
The rhubarb recipe is incredible. I do like a pinch small pinch of nutmeg. Will try with stevia sugar substitute and see
nicole says
Will the custard be set when done baking? Or does it set more when cooling?
Danielle Green says
It will still be a tad bit jiggly in the center when it is done baking. As it cools that part will set.
Tersha Marshall says
In ths ovsn right now. Taking it to a dinner party tonight.
Didnt have cream on hand. Added milk and powdered milk to eggs.
Will follow up later
Linda says
How did it come out using milk instead?
Darlene Bazzoli says
This is the pie I grew up with! It brings back my childhood and the old homeplace with the rhubarb patch! Thanks for the memorie. Have to find some shubard & make one today, if possible.
Monica Bailey says
Just like my grandma used to make with one exception. She always added a bit of nutmeg. She would use the same custard base for her raspberry pie as well. So many memories!
Danielle Green says
Mmmmm, raspberry custard pie sounds wonderful. I might need to try that!
Bonnie says
I am anxiously waiting to see how this turns out as I have been looking for a good rhubarb custard pie recipe. I have 4 currently baking for friends and family. I will be sure to let you know how they rate it.
Peggy VanLuven says
I made this with splenda (brown sugar) and it still turned out great!
Danielle Green says
Good to know, thanks for sharing Peggy!
Darryl Buning says
I have been looking for a Rhubarb pie like my late mother used to make. This recipe hit it out of the park. Thanks for sharing!
Danielle Green says
So glad you could find a recipe you loved!
Annette Pepper says
Made this yesterday, the whole family absolutely loved it. Came out perfect.
Danielle Green says
So glad you enjoyed it!
BlueDelphinium says
Oh. My. Gosh. I have always used my grandma’s rhubarb custard pie recipe, because it’s what I grew up with. (And it’s delicious.) But when I came across this recipe, I loved the fact that the picture looked more “custardy” than mine. So I decided to try it today. I have a bumper crop of rhubarb and wanted to switch things up a bit. It hands down beat my old family recipe. I just love it! The custard is perfection…it’s thick and the perfect compliment to the rhubarb. I followed the recipe exactly, except that I added a dash of vanilla to the custard mixture because I’m a vanilla fan. It set beautifully, and is perfectly creamy. At this point, I’m seriously afraid I’m going to eat the whole thing and my family won’t get any! It will be my go to from now on. Thanks for the awesome recipe!
Danielle Green says
Ahh, this makes me so happy. Thanks so much for sharing that you enjoyed it so much!!!
Toni says
Wondering if you could freeze this pie after it’s cooked Or do you think it would get too soggy?
Danielle Green says
I don’t think the custard would freeze and thaw all that well.
D Itzen says
I almost added vanilla, too. Now I know I can if I make it again! How much did you use?
Karen says
Do you pre bake the pie crust at all?
Danielle Green says
No, definitely not. It will be overbaked if you par bake the crust.
Inger @ Art of Natural Living says
Absolutely loved this (though I did cook it longer to make sure it set) as you know from my blog post! Now I just need to figure out which of my longstanding pie recipes this is going to bump 🙂
Danielle Green says
I’m so happy you enjoyed it and thanks so much for sharing Inger!
Steve says
Can you use sugar substitutes in the custard? Any better than others? I love the tartness of rhubarb and so many people ruin it with strawberries.
Danielle Green says
I haven’t ever used anything but granulated sugar. If you do attempt it with an artificial sweetener, please be sure to stop back and let us know how it turned out.
BillieJean says
I never could understand why people added sty’s
Strawberries to the rhubarb, I am almost
80 years old and rhubarb pie has always been
A Favorite of mine, I just love the taste of
The rhubarb and custard.. glad to hear I’m
Not alone on this
Margie Davis Sharick says
I’m on the no strawberry train!!’ I want the pure taste of Rhubarb!!! Well not pure Rhubarb!!! A sweeten Rhubarb!LOL
Danielle Green says
Haha, ya plain unsweetened rhubarb would be pretty intense!