Why You’ll Love This Recipe

Rhubarb Custard Pie is a classic dessert that perfectly balances tart and sweet. With a flaky pie crust, tangy rhubarb pieces, and a rich, creamy custard filling, this pie is ideal for spring and summer gatherings. The custard mellows the rhubarb’s tartness, creating a smooth, comforting dessert that’s both nostalgic and satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (homemade or store-bought)fresh rhubarbgranulated sugareggsall-purpose flourmilkvanilla extractsaltground nutmeg (optional)

directions

Preheat your oven to 375°F (190°C).

Roll out the pie crust and place it in a 9-inch pie dish. Crimp or trim the edges as desired.

Evenly distribute the chopped rhubarb in the pie shell.

In a mixing bowl, whisk together the eggs, sugar, flour, salt, milk, and vanilla extract until smooth.

Pour the custard mixture over the rhubarb.

Sprinkle a pinch of ground nutmeg on top if desired.

Place the pie on a baking sheet and bake for 45–50 minutes, or until the custard is set and the top is lightly golden.

Let the pie cool completely before slicing to allow the custard to firm up.

Servings and timing

This recipe yields 8 slices.Preparation time: 15 minutesBaking time: 45–50 minutesCooling time: 2 hoursTotal time: about 3 hours

Variations

Add a crumble topping made of butter, oats, and brown sugar for texture.

Mix in a handful of strawberries for a sweet twist.

Use sour cream in place of milk for a tangier custard.

Try adding orange zest for a citrusy note.

storage/reheating

Store leftovers in the refrigerator for up to 4 days.Cover with plastic wrap or foil to prevent drying out.For best texture, serve chilled or let come to room temperature—reheating is not recommended as the custard may separate.

FAQs

Can I use frozen rhubarb?

Yes, just make sure to thaw and drain it well to avoid a watery pie.

Is the pie crust prebaked?

No, the crust bakes together with the filling.

Can I make it ahead?

Yes, it’s great made a day in advance and chilled.

Why is my custard runny?

It may need more baking time—check for a slight jiggle in the center and firm edges.

What’s the best way to slice this pie?

Chill thoroughly, then use a sharp knife wiped clean between slices.

Can I use a deep-dish pie plate?

Yes, just ensure the filling covers the rhubarb and adjust bake time slightly.

Is nutmeg necessary?

No, it’s optional but adds warmth to the flavor.

Can I use a gluten-free crust?

Absolutely, just ensure it holds up to the custard filling.

What if I don’t have vanilla extract?

Almond extract is a suitable substitute but use sparingly.

Can I freeze this pie?

Freezing isn’t recommended as the custard can become watery upon thawing.

Conclusion

Rhubarb Custard Pie brings together tangy fruit and creamy custard in a flaky crust for a truly comforting dessert. It’s a perfect way to showcase fresh rhubarb and makes a standout addition to any seasonal dessert table. Simple, classic, and delicious—this pie is sure to become a beloved favorite.