Bake up this easy, old fashioned rhubarb custard pie for the most amazing springtime dessert.
This decadent dessert is rich, creamy, and tart and yet incredibly easy to pull together for a pie that is sure to delight and make use of that ever abundant rhubarb.
One of the best things about this pie is that it is so very basic. Once rhubarb is in season, the rest of the ingredients are likely already in your pantry.
And yet it is because of that simplicity that this pie is so very good.
Tart or Sweet?
You can adjust the sugar up or down depending on your rhubarb and desired tartness level.
Go down to 1 cup for a much more tart but still delicious and sweet enough pie.
Go up to 1 1/2 cups or even more sugar for something much sweeter and less tart.
Make it Richer
Use heavy cream or half-and-half instead of milk for an even richer custard. I tend to use whatever milk is in the fridge and don’t worry about running to the store to get heavy cream.
Pie Crust Options
Use your favorite recipe here, no need to make something special. If you don’t have a favorite, here’s an easy pie crust recipe for you to try.
You could bake it up without a top crust if desired. Just bake until the custard is set.
A lattice top crust would also work delightfully instead of the full crust as pictured.
How to Serve
Do let the pie cool about an hour at room temperature before slicing. It doesn’t have to be cold but you don’t want it to be steaming hot either.
Top slices with ice cream or whipped cream as desired. Though it is quite good plain, too.
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- Double Pie Crust for 9" Pie
- 1 Pound Rhubarb, chopped (4 Cups packed)
- 3 Eggs
- 1 1/4 Cup Sugar
- 1/4 Cup Unbleached, All-Purpose Flour
- 3 Tablespoons Milk
- 1 Tablespoon Butter
- Preheat oven to 400 degrees Fahrenheit.
- Line bottom of 9" pie plate with pie crust.
- Layer the pie crust with chopped rhubarb. Press the rhubarb slightly with hands, to compress it all into the pie crust.
- Whisk together the eggs, sugar, flour, and milk until completely emulsified.
- Pour the egg mixture over the rhubarb, spreading as necessary to top the rhubarb.
- Cut the Tablespoon of butter into small pieces and dot the top of filling with bits of the butter.
- Place the top pie crust on the pie and seal the edges as desired.
- Cut vent holes or slits into the top of the crust.
- Bake in the preheated oven for 50-60 minutes or until golden brown.
- Allow the pie to cool on wire racks before slicing and serving.
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Serving Size:1 slice
Amount Per Serving: Calories: 621Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 74mgSodium: 416mgCarbohydrates: 96gFiber: 4gSugar: 55gProtein: 7g
We try but cannot guarantee the accuracy of these results.
Rhubarb custard pie is a great way to use rhubarb while it is in season but you don’t have to limit rhubarb eating to just the springtime. Here’s how to preserve rhubarb by freezing and canning so you can enjoy it all year round.