Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Rhubarb Custard Pie 5.0 (1) One of spring's best sweet-tart flavors is front and center in this bright, crowd-pleasing dessert. Prep Time: 30 mins Cook Time: 1 hr 20 mins Total Time: 2 hrs 20 mins Servings: 8 Yield: 1 9-inch pie Jump to recipe This rhubarb custard pie is proof that rhubarb doesn’t need strawberry to shine. It's a seven-ingredient dessert with a buttery crust and a simple custard base that lets rhubarb’s unique flavor come through, resulting in a straightforward, crowd-pleasing dessert that’s perfect for a spring meal or Mother's Day brunch. Pulling it together is as easy as rolling out some pie dough—use our go-to pâte brisée or pick one up from the store—then tossing the rhubarb with sugar and whisking together the quick custard. There’s no stovetop cooking or fussy prep required, just an hour in the oven and some time for the pie to chill before it’s ready to serve. Credit: Mike Krautter Buying and Storing Rhubarb When shopping for rhubarb, look for firm, shiny stalks free of nicks and blemishes. Color is not an indication of sweetness, so feel free to grab whichever stalks looks best to you, whether they're bright green, hot pink, or deep red. Storing Rhubarb If the rhubarb you purchased has leaves attached, remove them as soon as you get home. (They contain a toxic compound that can be harmful to humans and animals if consumed.) Refrigerate the stalks in a resealable bag or plastic grocery bag in your crisper drawer, where it should stay fresh for one to two weeks. How to Crimp a Pie Crust Forming a proper edge for your pie crust is about more than just looks: It helps it become sturdy enough to stay intact as it bakes and keep from crumbling when being sliced and served. Trim edges: Using kitchen shears, trim around crust, leaving a 1/2-inch overhang.Fold edges under: Lift up overhang and gently fold it under dough to form a double layer. Continue lifting and folding around pie plate until no overhang remains.Crimp: Use your fingers or the tines of a fork to crimp edges of pie crust, which will help seal the double layer. Directions Preheat oven; roll out crust: Preheat oven to 375°F. On a clean work surface lightly dusted with flour, roll out pâte brisée to an 11-inch round (about 1/8-inch thick). Fit crust into dish, then crimp edges; freeze: Transfer to a 9-inch pie plate, and trim edges of dough with kitchen shears to a 1/2-inch overhang. Fold edges under, and press to seal using the tines of a fork or crimp with your fingers. Freeze until firm, about 20 minutes. Add pie weights and blind bake: Line crust with parchment, leaving an overhang on all sides. Fill completely with pie weights and bake until bottom is dry, 20 to 25 minutes. Remove weights and parchment and continue baking until bottom of crust is golden, 7 to 9 minutes more. Let cool. Tip Instead of pie weights, you can use dried beans or rice to blind bake crust. Use them again and again for pies, just be sure to keep them in a separate container so you don't accidentally cook with them. Prepare filling and rhubarb: In a bowl, toss rhubarb with 1/4 cup sugar. Let stand 10 minutes. In another bowl, whisk together flour, remaining 1 1/4 cup sugar, eggs, butter, and heavy cream until smooth and combined. Fill crust and bake pie: Pour custard mixture into crust. Scatter rhubarb evenly over top, gently pressing into custard. Bake until puffed and golden in places and slightly wobbly in the center, 50 minutes to 1 hour (tenting with foil if browning too quickly). Let cool, then refrigerate: Transfer to a wire rack; let cool 1 hour. Refrigerate until ready to serve, about 1 hour and up to 1 day. How to Store Rhubarb Custard Pie Like other custard pies, rhubarb custard pie should definitely be stored in the fridge. It is not suitable for counter storage because of the eggs and dairy in the filling. Stash it in an airtight container or cover it with foil or plastic wrap before storing. While you technically can freeze a custard pie, we don't recommend it as the custard can leech out liquid upon thawing (a process known as "weeping"). 5 More Rhubarb Recipes to Try Rhubarb Crisp Rhubarb-Buckwheat Scones Rhubarb-Raspberry Cheesecake Squares Rhubarb Compote Rhubarb-Strawberry Lattice Pie Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.