There’s something so heartwarming about spring produce finally showing up at the markets—and for me, nothing sings “spring” quite like rhubarb. Before we dive into today’s recipe, I just want to say thank you. Thank you for being here, for reading, for baking along, and for sharing this little kitchen corner with me. If you’ve been craving something nostalgic, sweet, and just a little bit tangy, you’re going to love what we’re making today.
This Sweet & Tart Rhubarb Custard Pie is like a warm hug from your grandma’s kitchen. A golden, flaky crust holds a creamy, vanilla-kissed custard that’s swirled with bright, puckery rhubarb. It’s the kind of pie that surprises people—in the best way—and disappears slice by slice at any gathering.
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Why This Rhubarb Custard Pie Deserves a Spot on Your Table
Rhubarb custard pie is one of those classic recipes that never really goes out of style. It’s old-fashioned in the best possible way—timeless, comforting, and unexpectedly elegant. Here’s why this recipe stands out:
- Beautifully balanced: The sharp tang of rhubarb is mellowed by the rich, velvety custard.
- Simple pantry ingredients: No need to hunt down anything fancy!
- Perfect for spring and early summer: When rhubarb is in season, this pie shines.
- Crowd-pleaser: Even folks who say they “don’t like rhubarb” are converted after one bite.
What Does Rhubarb Custard Pie Taste Like?
Imagine the contrast of a buttery, crisp crust with a smooth custard that’s just sweet enough to soften rhubarb’s natural zing. The rhubarb becomes tender and jammy as it bakes, folding into the silky custard like it was always meant to be there. It’s refreshing, rich, tart, and sweet—all at once.
Honestly? It’s magic.
Benefits of This Recipe
- Great for using up rhubarb from the garden or farmers market
- Freezer-friendly (yes, it freezes beautifully!)
- Easily customizable—you can even add strawberries if you want to switch things up!
- Quick to prep, and bakes up beautifully every time
Ingredients You’ll Need
For the Pie:
- 1 9-inch pie crust (homemade or store-bought)
- 3 cups chopped rhubarb (fresh or frozen, thawed and drained)
- 3 large eggs
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup heavy cream or half-and-half
Optional Add-ins:
- ½ teaspoon ground nutmeg or cinnamon (for a warm spice note)
- Zest of ½ orange (adds brightness!)
Tools You’ll Need
- 9-inch pie dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cooling rack
- Aluminum foil or pie crust shield (to prevent over-browning edges)
How to Make Rhubarb Custard Pie – Step by Step
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into your pie plate. Crimp or flute the edges as you like.
Step 2: Fill the Pie
Evenly scatter the chopped rhubarb over the bottom of the crust.
Step 3: Whisk the Custard
In a large bowl, whisk together eggs, sugar, flour, salt, vanilla, and cream until smooth and well combined.
Step 4: Pour and Bake
Pour the custard mixture over the rhubarb. Place the pie on a baking sheet (to catch any overflow) and bake for 45–55 minutes, or until the center is set and the top is golden.
💡 If the crust starts browning too quickly, cover the edges with foil or a pie shield halfway through baking.
Step 5: Cool and Serve
Let the pie cool completely on a rack—this helps the custard set. Serve at room temp or chilled, with whipped cream or a scoop of vanilla ice cream. So good!
Serving Suggestions
This pie pairs beautifully with:
- Lightly sweetened whipped cream
- Vanilla or strawberry ice cream
- A dusting of powdered sugar
- A drizzle of warm strawberry sauce
Or keep it simple and just serve it as-is. Honestly, it doesn’t need much.
Tips for a Perfect Rhubarb Custard Pie
- Use fresh, crisp rhubarb if possible. If using frozen, thaw and drain it well.
- Don’t overbake! The custard should be just set in the center—it will continue to firm up as it cools.
- Let it cool fully before slicing for the cleanest cuts.
- Shield the crust after 30 minutes if it looks golden—it helps avoid burning.
How to Store This Pie
- Fridge: Cover and refrigerate for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and bring to room temp before serving.
Frequently Asked Questions
Can I use frozen rhubarb?
Absolutely! Just be sure to thaw and drain it well to avoid a soggy pie.
Can I make this gluten-free?
Yes—just swap the flour for a 1:1 gluten-free blend and use a GF pie crust.
Can I add other fruit?
Strawberries work beautifully with rhubarb in this pie. Just sub in 1 cup chopped strawberries for 1 cup of the rhubarb.
Is the custard very sweet?
It’s sweet enough to balance the rhubarb, but not overly sugary. You can cut back the sugar by ¼ cup if you like things less sweet.
In Summary
This Sweet & Tart Rhubarb Custard Pie is the kind of recipe that brings smiles, sparks memories, and makes people ask for seconds. Whether it’s your first time baking with rhubarb or you’re a seasoned fan, this pie is such a rewarding bake.
So go ahead—bookmark it, pin it, make it, and savor every bite.
👉 Looking for more ? You might also love:
Share Your Bake!
If you make this pie, I’d love to see it! Tag me on Pinterest or drop a review below. Your photos and feedback mean the world and help others discover this little gem of a pie 💛
Nutritional Information (Per Slice, approx. 1/8 of pie):
- Calories: 310
- Fat: 16g
- Carbohydrates: 38g
- Sugars: 25g
- Protein: 5g
Note: These are estimated values and can vary based on exact ingredients used.
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