Description

A sweet-tart Rhubarb Custard Pie made with fresh rhubarb and a creamy egg-based custard in a buttery pie crust. It’s the perfect balance of tangy and smooth, ideal for summer gatherings or cozy treats.

Ingredients

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)

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Instructions

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

Notes

Try a graham cracker crust for a twist on the classic.
Add a crumb topping for texture—bake it separately or midway through.
Mix in a pinch of cinnamon or nutmeg for added warmth.
Cool completely before slicing for the best custard set.
Store in fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 1 hour
Cook Time: 50–55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 26g
Sodium: 120mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg