Rhubarb Custard Pie
Tart and tender rhubarb with a sweet and creamy custard is a match made in heaven in this old-fashioned pie. If you’re a fan of rhubarb, then you’re going to love this easy-to-make pie!
Why this recipe is so great:
- Easy to make – This recipe is extremely easy, especially if you use a store-bought pie crust. All you have to do is mix some granulated sugar, eggs, flour, whipping cream, and spices together, toss in a pound of chopped rhubarb, pour the mixture into a pie crust, and bake!
- Perfect balance of flavors – The rich and sweet custard filling perfectly balances the tart and tangy flavor of the rhubarb. And there’s a hint of cinnamon and nutmeg to bring out the rhubarb’s natural flair.
- Great way to use and enjoy rhubarb – This pie calls for one pound of rhubarb, so if you love rhubarb or grow it, it’s an excellent way to enjoy it and use up the abundance.
How to make rhubarb custard pie:
- In a large bowl, whisk together some sugar, eggs, cream, flour, and spices.
- Add in a pound of chopped rhubarb. Toss to coat.
- Pour the mixture into an unbaked pie shell.
- Bake at 400F for 45 minutes.
Do you need to cook rhubarb before baking?
No, you do not need to pre-cook the rhubarb for baking. Rhubarb cooks very easily in the oven.
Can I use frozen rhubarb?
Yes, just thaw and pat dry the rhubarb. Also, add another tablespoon of flour to the custard mixture to account for any extra moisture.
Why is my rhubarb custard pie runny?
Either there was not enough thickener or it was underbaked. Try adding another tablespoon of thickener and bake until the center is set.
Does rhubarb custard pie need to be refrigerated?
Yes, rhubarb custard pie needs to be refrigerated because of the custard.
Can rhubarb custard pie be frozen?
Yes, once the pie is completely cooled, double wrap it in saran wrap and freeze for up to 3 months. Tip: if you are planning to freeze the pie, bake it in an aluminum pie pan for easier storage in the freezer.
How to serve:
You can enjoy it plain or serve it with a dusting of powdered sugar, a scoop of vanilla ice cream, or a dollop of sweetened whipped cream.
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Tart and tender rhubarb with a sweet and creamy custard is a match made in heaven in this old-fashioned pie.
- 1 single pie crust (homemade or store-bought)
- 1 & 1/4 cups (250g) granulated sugar
- 3 tbsp all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 large eggs
- 1/3 cup heavy cream
- 4 cups (1 pound) rhubarb cut into bite-sized pieces
- powdered sugar for dusting
- vanilla ice cream or sweetened whipped cream for serving
- Preheat oven to 400F. Line a 9″ pie plate with a single pie crust. Set aside.
- In a large bowl, toss together the sugar, flour, and spices. Whisk in the eggs and cream.
- Add in the rhubarb and stir to coat. Pour the filling into the pie crust.
- Bake for 45-50 minutes or until the center is set. Cover the edges with aluminum foil if it starts to brown too quickly (I covered mine after 30 minutes). Let cool completely.
- Dust with powdered sugar before serving or serve with a scoop of vanilla ice cream or dollop of sweetened whipped cream if desired.
Leftovers can be covered and stored in the fridge for 3-4 days.
To freeze – Once the pie is completely cooled, double wrap it in saran wrap and freeze for up to 3 months.
Tip: if you are planning to freeze the pie, bake it in an aluminum pie pan for easier storage in the freezer.
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: rhubarb custard pie recipe