Rhubarb Custard Pie Recipe (With Video)

Sweet and Tart Rhubarb Custard Pie

5:05

Prep Time:

30 mins

Cook Time:

1 hr 20 mins

Total Time:

2 hrs 20 mins

Servings:

Yield:

1 9-inch pie

This rhubarb custard pie is proof that rhubarb doesn’t need strawberries 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, just an hour in the oven and some time for the pie to chill before it’s ready to serve.

Sliced rhubarb and custard pie on a white plate — Jacob Fox

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 they should stay fresh for one to two weeks.

Other Key Ingredients

Pie crust: We use our favorite pâte brisée recipe for this pie. The all-butter dough bakes up crisp, golden, and flaky, and is a beautiful foil for the tangy pieces of rhubarb that stud the custard.

Eggs: Two eggs help to thicken and set the custard. Take them out of the refrigerator 30 to 60 minutes before you plan to use them so they can come to room temperature. You can also place them in a bowl of warm water for 5 to 10 minutes if you're pressed for time.

Flour: In addition to eggs, flour acts as a thickener, absorbing some of the excess moisture from the rhubarb.

Sugar: A cup and a half of sugar might seem like a lot, but it's crucial to sweeten the custard and counter the intense tartness of the rhubarb.

Butter: Butter adds a delicious richness to the custard. Be sure to let it cool completely before mixing it with the eggs and cream.

Heavy cream: For an extra-creamy, velvety mouthfeel, we use heavy cream rather than milk in our custard. Room-temperature cream will blend more easily with the other ingredients, so let it warm on the counter for about 30 minutes before using.

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 keeps it 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

Ingredients for a rhubarb custard pie including rhubarb stalks sugar flour eggs butter milk and pie dough arranged on a surface — Jacob Fox

Preheat oven; roll out crust:

Preheat oven to 375°F. On a clean work surface lightly dusted with flour, roll out dough 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.

Jacob Fox
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.

Jacob Fox

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.

Jacob Fox
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).

Jacob Fox
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.

Jacob Fox

How to Store Rhubarb Custard Pie

Like other custard pies, rhubarb custard pie must be stored in the fridge. It is not suitable for counter storage because of the eggs and dairy in the filling. Place 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").

Frequently Asked Questions

Is rhubarb easy to grow?

Yes, rhubarb is exceptionally easy to grow. In fact, we include it in our list of cut-and-grow-again vegetables that produce all season long. Rhubarb grows best in full to part sun in well-draining soil. Rather than cutting off the stalks, pull them straight from the root with a slice twist, which signals to the plant that it's time to grow a new one.
Can this recipe be made with a frozen pie crust?

Yes, this recipe can be made with a frozen pie crust. While a homemade crust will provide the best flavor and texture, frozen pie crusts will work in a pinch and help the pie come together quickly. No matter what type of crust you're using, be sure to still blind-bake it to crisp up the bottom before adding the custard.
Why is rhubarb often paired with strawberry?

Rhubarb is often paired with strawberry as the sweet fruit deliciously balances out the stalks' tartness. They are also both in season around the same time, making them a natural pairing. For a classic dessert that combines the two flavors, try our recipe for rhubarb-strawberry lattice pie.

5 More Rhubarb Recipes to Try

Updated by

Esther Reynolds

Rhubarb Custard Pie

Buying and Storing Rhubarb

Storing Rhubarb

Other Key Ingredients

How to Crimp a Pie Crust

Directions

Preheat oven; roll out crust:

Fit crust into dish, then crimp edges; freeze:

Add pie weights and blind bake:

Tip

Prepare filling and rhubarb:

Fill crust and bake pie:

Let cool, then refrigerate:

How to Store Rhubarb Custard Pie

Frequently Asked Questions

5 More Rhubarb Recipes to Try

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