Rhubarb Custard Pie

Tart and tender rhubarb with a sweet and creamy custard is a match made in heaven in this old-fashioned pie.

Course Dessert

Cuisine American

Method Bake

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 298

Preheat oven to 400F. Line a 9" pie plate with a single pie crust. Set aside.
1 single pie crust
In a large bowl, toss together the sugar, flour, and spices.
1 & 1/4 cups (250g) granulated sugar, 3 Tbsp all-purpose flour, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg
Whisk in the eggs and cream.
3 large eggs, 1/3 cup heavy cream
Add in the rhubarb and stir to coat. Pour the filling into the pie crust.
4 cups (1 pound) rhubarb
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.