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Easy Rhubarb Custard Pie (an Old Fashioned Recipe)

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.

A slice of rhubarb custard pie on a white plate with a fork and text overlay.

Simple Ingredients

One of the best things about this pie is that it is so very basic. Once rhubarb season has arrived, 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. 

Rhubarb – Fresh rhubarb works well for this recipe. If you aren’t growing rhubarb, you can find it in season at the farmers market or your local grocery store. Frozen rhubarb works well too, just be sure to use all the juices that are released as the rhubarb thaws.  You’ll need about 4 cups of rhubarb for this recipe. 

Sugar   You can adjust the sugar up or down depending on the tartness of the rhubarb and your desired tartness of the pie.  Go down to 1 cup of sugar for a much more tart rhubarb pie but one that still delicious and sweet enough. Or go up to 1 1/2 cups or even more sugar for something much sweeter and less tart. 

Flour – We use all-purpose flour in this recipe. However, a gluten-free flour can be substituted to make a crustless rhubarb custard for those who are gluten-free. 

Eggs – Whatever eggs you normally use is great for this recipe. There’s no need to be exact on egg size.

Milk – Whatever milk you normally use will work in this recipe. That being said, if you use half-and-half or heavy cream the custard filling will be richer. An unflavored non-diary milk will also work for those who are dairy free.

Butter – Salted or unsalted butter will work in this recipe. Again, just use what you have, this is a super versatile dessert recipe!

A whole pie pictured from above sitting next to fresh stalks of rhubarb and a red and tan towel.

Pie Crust Options

Use your favorite pie dough recipe here, no need to make something special. If you don’t have a favorite, here’s an  super-easy pie crust recipe for you to try. If you normally rely on store-bought pie crust, this is a great time to try making homemade pie crust. It’s not hard at all!

You could bake it up with just a bottom crust, just bake until the custard is set. Also, lattice top crust would also work delightfully instead of the double crusts as pictured. 

Making Rhubarb Custard Pie

A printable recipe is below. If you’re new to cooking from scratch, these are the steps you need to take to make a this pie.

  1. Preheat oven
  2. Make a pie crust recipe – be sure to chose one that makes enough for a top crust and a bottom crust, if you want a top crust.
  3. Using a rolling pin, roll out half the pie crust dough on a lightly floured work surface (if your recipe only makes one crust, roll out all of it)
  4. Fold the rolled pie crust in half and then put it in the center of the pie pan (covering only half of the pie pan). Unfold the pie crust and gently press it into the corners of the pie pan. 
  5. Place cut rhubarb stalks in a single layer in the pie shell
  6. Mix custard ingredients and pour over rhubarb
  7. Roll out second half of the pie crust dough.
  8. Fold the rolled pie crust in half and then put it in the center of the pie. Unfold the pie crust to cover the top of the pie.
  9. Crimp the edges shut and make a few slits in the top pie crust (to release air)
  10. Put the pie in the oven with a baking sheet on the bottom rack to catch any drips and bake
  11. Once the pie is finished baking, remove from oven and let it cool on a wire rack. 
  12. Enjoy!
A slice of rhubarb custard pie on a white plate with a fork.

​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. 

This rhubarb pie is so delicious with it’s rich egg custard, that you can serve it all by itself and no one will complain. That being said, no one will complain if you serve with a  scoop of vanilla ice cream or whipped heavy whipping cream either. 

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How to Store

​Since this rhubarb pie has a sweet custard filling, any leftovers will need to be stored in the refrigerator. You can cover the pie dish with aluminum foil, plastic wrap, or beeswax wrap. You can also transfer leftovers to an airtight container for storing in the refrigerator. 

Leftover pie can be reheated in the microwave, or put in an oven-safe dish and reheated in the oven. That being said, this rhubarb custard pie recipe is very good cold, so reheating isn’t necessary. 

Tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below and/or a review in the comment section further down the page. We always appreciate your feedback. You can also save the recipe for later by pinning it or clicking on the heart in the lower right hand corner.

Yield: 8 slices

Rhubarb Custard Pie

A slice of rhubarb custard pie on a white plate.

Old-fashioned tart and creamy, classic rhubarb pie is the perfect springtime dessert.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. 
  2. Line the bottom of 9-inch pie plate with prepared pie crust.
  3. Layer the pie crust with chopped rhubarb. Press the rhubarb slightly with hands, to compress it all into the pie crust.
  4. Whisk together the eggs, sugar, flour, and milk until completely emulsified. 
  5. Pour the egg mixture over the rhubarb, spreading as necessary to top the rhubarb.
  6. Cut the Tablespoon of butter into small pieces and dot the top of pie filling with bits of the butter.
  7. Place the top pie crust on the pie and seal the edges as desired.
  8. Cut vent holes or slits into the top of the crust.
  9. Bake in the preheated oven for 50-60 minutes or until golden brown.
  10. Allow the pie to cool on a wire rack before slicing and serving. 

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Nutrition Information:

Yield:

8

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.

More Rhubarb Recipes

When rhubarb is in season, you’ll want to make the most of it  The recipes below are a great way to do just that!

Balsamic Strawberry Rhubarb Jam

Rhubarb Custard Pie

Rhubarb Bars with Oatmeal

Canned Rhubarb

Rhubarb Pie Filling

A slice of rhubarb custard pie on a white plate with a fork sitting in front of a whole pie and blue tin cup of coffee.

Thanks for sharing!

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