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 
Tammy says
I have made 3 of these pies 2 for our church bake sale at our local farmers market. All 3 turned out perfect! Had to bake 15 minutes longer but turned out great. Taste is delicious too!
Linda Brown says
If you use fresh Rhubarb put it in a bowl and have boiling water over it for 5 min and drain your pie will cook without running over and it’s very good
Michelle says
This pie was the best rhubarb pie I’ve ever had. My pie plate may have been a little small (9” and not deep dish) but I used my judgement and didn’t add all of the custard. I had to bake it about 20 minutes longer to set up. I had a piece about 1-1/2 hours out of oven and it was good. I thought it got even better as it cooled and was refrigerated after a couple of hours. Loved it. I also used the pie crust recipe referenced and it was fantastic! Best pie crust I’ve ever made.
Terry says
I added a cup of strawberries just because rhubarb and strawberries are such a great combination. And I added 1 tsp of pumpkin pie spice. Delicious! I received so many compliments on this dessert. Have already made a second one to put in freezer again. The first one cooked beautifully from frozen but it took considerable longer than 40 minutes.
Wendy says
For those struggling with their pie not setting; bake it until it sets, even it it is 40 mins and cover with foil as needed. This recipe doesn’t explicitly state size of pie plate although the amazon link is for a 9.5″ plate, and doesn’t state if ingredients should be at room temperature (typical assumed for baking) or straight from refrigerator, so this can definitely impact baking time that is different from that stated in recipe. Also to consider is the moisture present in the rhubarb as this can definitely change when the rhubarb is harvested. In my case, I used a 9″ deep dish pie plate and I had to bake for an additional 20 mins with room temperature custard ingredients. I hope this helps for those that are in doubt.
Kathleen says
I made this in a 10″ Pyrex pan. Followed the directions exactly. At the 40 minute mark it was still liquid in the center so I cooked it 20 minutes more and used an instant thermometer to check for 175 degrees (custard temp). Looked lovely but jiggly in the center (as expected). Cooled till quite cold and cut into it. Sad to say it was a bowl of soup except the edges. I read all the comments and have no clue what went wrong.
Debra says
I am making this with the substitution of stevia for the sugar and coconut flour for the flour. Keto?
Shannon says
Mine didn’t set 🙁 I wonder if it has to do with the pie dish I used– fiesta bakeware ceramic.
Cheri says
The pictures are so different; one set looks layered and the other, custard poured over. How does one make the pie with the custard layer on the bottom? Can’t wait to try it. Thanks!
Danielle Green says
Ok, I’ll be honest, the images that match the video and aren’t separated were done by a videographer who made the pie and I see lots of reviews on Pinterest that look similar. The one that looks layered is the one I made and how mine always looks. I’m not entirely sure why some people’s pie comes out not looking layered. Perhaps that happens when using frozen rhubarb, because I know my videographer used frozen?
Mary says
My rhubarb always floats to the top during baking (so . . layered). I am not sure how they got the other result. Strange.
Donna Hutchinson says
I made it last evening for a friend who will pick it up tomorrow—will it still be good?
Danielle Green says
It will still be good. It’s optimal the same day, but still quite good the next day.
Donna Hutchinson says
Can I use a 10″ deep dish pie shell?
And not to be stupid, but how do you measure 3C of rhubarb BEFORE it’s cut?
Or is it just 3 C chopped rhubarb?
Danielle Green says
10 inch, even deep dish might be pushing it. You need 3 cups of chopped rhubarb. Sorry for the poor wording, but thanks for pointing it out. It is updated.
Rose dopp says
Can you use half and half cream instead of heavy cream or coconut milk
Danielle Green says
I wouldn’t go with Half and Half, but full fat coconut cream may work. I have never tried it so I can’t say for sure.
Julie says
I use full fat coconut milk and it is so delicious!
Danielle Green says
That sounds like an amazing substitution!
Jen says
It is ashamed that rhubarb doesn’t last for a much longer season so we can enjoy it in it’s freshest
a shame*
its*
HTH!
Danielle Green says
I agree 100%!!!
Vanessa says
Thanks for sharing! How far ahead of time can I make it?
Andrea says
If I made the filling to put in mini tartlet shells, how long do you think I should bake it so the custard is cooked? I’ve never made a custard based pie or tarts before. Thank you!
Danielle Green says
It will completely depend on the size of how small the tarts are. You will just want to keep an eye on it, starting around 15-20 minutes, to see if they are set in the middle.
Sally van Noppen says
Hi! Just wondering if I can sub the cream for regular milk, like when making custard in a pot? I know it totally takes out the (second!) best part, but I am trying to avoid buying more ingredients 🤣 thanks so much!
Danielle Green says
I’ve never tried custard with milk, but please let us know if it turned out for you!
Bonnie says
I make a pie like this. With a few changes. Family favorite. I use 2 cups of rhubarb and 1 cup sliced strawberries. And I add one tsp.of almond extract. I use milk. Never have cream around!
Jill Ersbo says
Used 3/4 cup milk with 1/4 cup melted butter to make heavy cream
Ruth says
I add a scant tsp of orange zest. Really perks up the flavors.
Mari cornish says
I always thought custard pie was supposed to be complicated. This custard pie was easy. I love Rhubarb and I grow my owe. I used frozen Rhubarb from my garden last year. The pie came out perfectly. So delicious. I will definitely make this again. Thank you for the great recipe.
Laura McCormick says
I haven’t made rhubarb pie for many years but my boyfriend
said he loved it growing up and I found your recipe to try in a few days.
I’ll let you know how it turns out..
Kate Crociata says
I’ve made this dozens of times at my restaurant and people just rave about it! When they ask me where I learned to make it I direct them to your page. I do cook it about fifteen minutes extra, but it always comes out perfectly. It’s a simple and delicious recipe. Thank you!
Danielle Green says
I love that! I used to manage a cafe and took over the pie making when the 80+ year old woman who did it for decades finally retired. Rhubarb custard and lemon meringue were always huge hits!