Rhubarb Custard Pie

How to Make the Perfect Rhubarb Custard Pie

Rhubarb Custard Pie

As a lover of all things sweet, I am always on the lookout for new and exciting dessert recipes. One of my recent discoveries is rhubarb custard pie. This delicious dessert is a perfect combination of tangy and sweet flavors that will leave your taste buds dancing for joy. In this article, I will share with you my favorite rhubarb custard pie recipe, along with some tips and variations to help you make the perfect pie every time.

Here is my recipe for rhubarb custard pie:


  • 1 unbaked 9-inch pie crust
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs, beaten
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 3 cups chopped fresh rhubarb


  1. Preheat oven to 400 °F (200 °C).
  2. Place the pie crust in a 9-inch pie dish.
  3. In a large bowl, whisk together the sugar, flour, and salt.
  4. Add the beaten eggs, heavy cream, vanilla extract, and nutmeg and whisk until smooth.
  5. Stir in the chopped rhubarb.
  6. Pour the mixture into the prepared pie crust.
  7. Bake for 10 minutes, then reduce the oven temperature to 350 °F (175 °C) and bake for an additional 40—45 minutes, or until the filling is set and the crust is golden brown.
  8. Let the pie cool completely before serving.

Rhubarb Custard Pie

Tips for Making the Perfect Rhubarb Custard Pie

As someone who has made countless rhubarb custard pies over the years, I’ve learned a few tricks to ensure a perfect pie every time. Here are my top tips:

  • Use fresh rhubarb: Fresh rhubarb is key to a tasty pie. Look for stalks that are firm and brightly colored.
  • However, if frozen rhubarb is all you have, be sure to thaw it completely and drain any excess liquid before using it in the recipe.
  • Prevent a soggy crust: To prevent a soggy crust, pre-bake the crust for a few minutes before adding the filling.
  • If you’re having trouble with your crust getting too dark, cover the edges with foil or a pie shield during the last 10-15 minutes of baking.
  • Let the pie cool completely: It’s tempting to dig in right away, but letting the pie cool completely will help the custard set and make for a better slice.
  • Top with whipped cream: A dollop of whipped cream on top of each slice takes this pie to the next level. Vanilla ice cream is another great choice that balances out the tartness of rhubarb.

Variations of Rhubarb Custard Pie

While the classic rhubarb custard pie is delicious on its own, there are a few variations you can try to switch things up:

  • Add a crumb topping made from flour, sugar, and butter before baking for a delicious crunch.
  • Try replacing half of the rhubarb with different fruits, such as strawberries or raspberries. Strawberry and rhubarb is a classic combination, and adding sliced strawberries to the filling will give it a sweet twist.
  • For a healthier version, use almond milk instead of heavy cream and coconut sugar instead of granulated sugar.
  • Add zest of one orange to the topping for a fruity twist that will brighten up the flavors.
  • Jazz up your pie with spices, like cinnamon, ginger, or cardamom.
  • Use a different crust: While homemade pie crust is always a good choice, you can also use a store-bought frozen pie crust for convenience.
  • Or go crustless: bake just the topping for a gluten-free pie.


In conclusion, making the perfect rhubarb custard pie is not as difficult as it may seem. With my easy recipe, you can create a delicious dessert that is sure to impress your family and friends. Remember to start with fresh, high-quality ingredients and to follow the recipe closely. Don’t be afraid to experiment with different spices and flavorings to make the pie your own. With a little practice, you’ll be able to make the perfect rhubarb custard pie every time. So go ahead and give it a try — your taste buds will make a happy dance!

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