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Rhubarb Custard Pie

  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 minutes
  • Yield: 8


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


  1. Preheat oven to 400F. Line a 9″ pie plate with a single pie crust. Set aside.
  2. In a large bowl, toss together the sugar, flour, and spices. Whisk in the eggs and cream.
  3. Add in the rhubarb and stir to coat. Pour the filling into the pie crust.
  4. 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.
  5. 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