Short description

I made this Rhubarb Custard Pie using fresh tart rhubarb and a creamy sweet custard filling baked in a buttery crust. It’s a delightful mix of tangy and smooth, perfect for summer gatherings.

Rhubarb Custard Pie

Why You’ll Love This Recipe

I love how this pie balances the tart brightness of rhubarb with a rich custard—it feels both refreshing and comforting. The steps are straightforward: chill and partially bake a standard pie crust, whisk together the custard, pour it over the rhubarb, and bake. Plus, I can prep parts ahead of time!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 unbaked pie crust, pressed into a 9‑inch pie plate
3 large eggs, room temperature
1 cup granulated sugar
¾ cup whole milk, room temperature
¼ cup all‑purpose flour
Pinch of salt
4 cups chopped rhubarb (¼‑inch thick slices)

Directions

Press the pie crust into a 9‑inch pie plate and crimp the edges. Freeze for at least 1 hour.
Preheat the oven to 350°F. Line the crust with parchment and fill with pie weights. Bake for 25 minutes until lightly golden. Remove the weights and let the crust cool slightly. Increase oven temperature to 375°F.
In a bowl, whisk the eggs, sugar, milk, flour, and salt until the mixture is frothy.
Spread the chopped rhubarb evenly in the cooled crust. Pour the custard mixture over the rhubarb.
Bake for 50 to 55 minutes or until the edges are set and the center is slightly jiggly. If the crust browns too quickly, I shield the edges with foil.
Let the pie cool completely for about 3 hours before slicing. I serve it at room temperature or chilled.

Servings and timing

Servings: 8 slices
Prep time: 1 hour (includes freezing the crust)
Bake time: 50–55 minutes
Cooling time: 3 hours
Total time: approximately 4 hours 20 minutes

Variations

I sometimes swap the traditional pie crust for a graham cracker crust made with graham crumbs, melted butter, and sugar.
A crumb topping adds extra texture—I like to use one from my favorite fruit crisp recipe.
For added flavor, I stir a pinch of cinnamon or nutmeg into the custard.

storage/reheating

Once the pie has cooled, I cover it and store it in the refrigerator for up to 5 days. To freeze, I flash-freeze it for one hour, wrap it tightly in plastic and foil, and store it for up to 3 months. When I’m ready to enjoy it, I thaw it overnight in the fridge. I reheat individual slices in the microwave for about 10 to 15 seconds if I want them warm.

FAQs

Can I use frozen rhubarb?

I prefer fresh rhubarb because frozen tends to release too much moisture. If I have to use frozen, I thaw it completely and pat it dry thoroughly.

Why is my custard runny after baking?

This usually happens if the pie wasn’t baked long enough or didn’t cool properly. I make sure the center is just a bit jiggly when hot and let it cool fully to firm up.

Can I freeze the pie?

Yes, I do it often. I cool the pie completely, wrap it well, and freeze it for up to 3 months. Thawing it in the fridge overnight keeps the texture intact.

My crust bubbled during baking. How can I prevent that?

To avoid bubbling, I always freeze the crust before blind-baking and use pie weights. If I see any bubbles, I gently prick them with a fork.

Can I add a crumb topping?

Absolutely. I either add it midway through baking or bake it separately and sprinkle it on top once the pie is out of the oven.

Conclusion

I adore this Rhubarb Custard Pie—it brings together summer’s tangy rhubarb and a creamy custard in a simple yet elegant dessert. It’s perfect for a warm-day celebration or just a cozy evening bite. Every slice feels like a taste of sunshine.