Rhubarb Custard Pie
This summer dessert is both tangy and creamy. Rhubarb custard pie has tart fresh rhubarb and smooth, sweet custard. It’s an easy recipe to make ahead of time for summer parties!
Are you a fan of rhubarb? This bitter vegetable is popular in baking because it becomes tart and sweet when cooked. While I love it in my strawberry rhubarb crisp, I thought I’d give it a spotlight in this custard pie. It adds a pop of flavor and subtle texture to each bite. You will love this dessert!
Why You’ll Love This Recipe
- Excellent use of rhubarb. Pick up some fresh rhubarb at the farmer’s market and use it in this pie.
- Super easy to make. The filling comes together in a few minutes, then all you have to do is bake.
- Sweet and tart filling. The creamy custard filling is rich and sweet while the rhubarb adds a tart flavor to every bite.
- Perfect for summer parties. Whether it’s the Fourth of July or a backyard barbecue, this dessert will be a hit!
Ingredient Notes
- Rhubarb: Use fresh rhubarb with the leaves and stems removed. I do not recommend frozen rhubarb since the extra moisture will affect the custard filling.
- Pie crust: Chill an unbaked crust in the pie plate before partially baking it with pie weights (I included instructions for this in the recipe card).
- Milk: Use whole milk for a rich taste and thicker texture.
- Eggs: To help bind the filling, use three large eggs at room temperature.
- Flour: A bit of all purpose flour helps thicken the custard.
For the full list of ingredients and measurements, refer to the recipe card.
Recipe Variations
Make a graham cracker crust. Combine 1 1/2 cups graham cracker crumbs, 6 Tbs melted butter and 1/4 cup sugar until mixed and moist. Press firmly into the pie plate. Bake at 375℉ for 10 minutes or until fragrant and golden. Cool before adding the rhubarb and custard.
Add a crumb topping. Use the crumb topping recipe from me apple rhubarb pie. Sprinkle it on top of the custard filling before baking.
How to Make Rhubarb Custard Pie
- Partially bake the pie crust. After chilling the crust in the pie plate in the freezer for an hour, line it with parchment paper and fill it with pie weights. Bake at 350 F for 25 minutes or until very light golden.
- Combine the custard ingredients. Vigorously whisk together the eggs, sugar, milk, flour and salt.
- Assemble. Place the chopped rhubarb over the bottom of the partially baked crust. Pour the custard mixture over the top (the rhubarb will float up).
- Bake at 375 F for 50 to 55 minutes or until the edges are set and the center jiggles slightly when gently shaken.
Expert Tips
Chill the crust before partially baking. I use this trick when I bake my tomato pie and it helps prevent the crust from becoming shrinking when partially baked. Any time there is a liquid filling, it’s important to have a partially baked crust to prevent it from becoming soggy.
Use fresh rhubarb. This is where most of the flavor comes from so it’s best to use frehsh rhubarb that is in season. Frozen rhubarb has excess moisture that will cause the custard filling to separate.
Cool completely before serving. In order for the filling to set, the pie needs to cool completely, about 3 hours. It can be served at room temperature or chilled.
Make Ahead and Storage Tips
Make ahead: After chilling and partially baking the crust, it can be store covered at room temperature for up to 24 hours. The custard mixture can also be made ahead of time. Store covered in the refrigerator for up to 24 hours.
Store the pie covered in the refrigerator for up to 5 days.
Freeze for up to 3 months. After the pie has cooled completely, flash freeze it for 1 hour or until firm. Then wrap the entire dish in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator overnight before serving chilled or at room temperature.
Recipe FAQ
I do not recommend frozen rhubarb. The excess moisture will affect the texture of the custard. Frozen also doesn’t have as much flavor as fresh. If you must use it, thaw completely and pat dry.
It didn’t set properly, which can mean it wasn’t baked long enough or didn’t cool completely before cutting.
Related Recipes
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Get the Recipe: Rhubarb Custard Pie
Ingredients
- 1 unbaked pie crust, pressed into a 9-inch pie plate
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ¾ cup (180 ml) whole milk, room temperature
- ¼ cup (30 g) all purpose flour
- Pinch of salt
- 4 cups chopped rhubarb, ¼-inch thick slices
Instructions
Partially Baked Crust
- Press the pie dough into a 9-inch pie plate and crimp the edges. Freeze for at least 1 hour.
- Preheat oven to 350℉. Line the crust with parchment paper and add pie weights.
- Partially bake the crust for 25 minutes or until golden. Let the crust cool slightly and increase oven temperature to 375℉.
Filling
- In a large bowl, vigorously whisk the eggs, sugar, milk, flour and salt until the mixture is frothy.
- Arrange chopped rhubarb over the partially-baked crust (it’s okay if it’s still warm). Pour custard mixture on top.
- Bake at 375℉ for 50 to 55 minutes or until the edges are golden and the center jiggles slightly. Keep an eye on the crust. If it’s browning too much toward the end of baking, add a pie crust shield or loosely tent with aluminum foil. Cool pie completely. Serve at room temperature or chilled.
