Rhubarb Custard Pie is a decadent dessert recipe perfect for a sweet summer treat. A flaky pie crust is filled with a rich egg custard and tart rhubarb for a classic pie you will adore!
Family Favorite Pie Recipe
This Rhubarb Custard Pie Recipe is inherited from my beloved Grandma Koch along with the Perfect Pie Crust it is baked in. It’s a pie recipe that my entire family has forever adored. The sweet and creamy custard balances out the tart rhubarb so well. It is absolute spring and summer dessert perfection.
Family members request Rhubarb Custard Pie on a regular basis as long as our rhubarb patch is still thriving. Then again, they are happy with just about anything made with rhubarb. Rhubarb Streusel Muffins, Rhubarb Coffee Cake and Strawberry Rhubarb Custard Dessert are all favorites that we love.
Rhubarb Desserts in the Spring
My mom made this Rhubarb Pie last week for the guys working on the farm during spring planting. She sent a few pieces home for us and by the time we got home, one had already disappeared. It’s just that good you guys!
Only a few days later, Matt begged me to make him this pie again, he was so in love with it! He argued that rhubarb season will be over before we know it, so I should really make it while I can.
I told him that he should probably mow the lawn for the next few weeks then, because I might accidentally mow over the rhubarb patch, and then rhubarb season really WILL be over! 😉
I would never do such a thing though, because I love rhubarb recipes as much as he does. It is ashamed that rhubarb doesn’t last for a much longer season so we can enjoy it in it’s freshest form all year round in this Rhubarb Pie Recipe and Strawberry Rhubarb Crisp.
Can I use frozen rhubarb in my pie?
With that said, frozen rhubarb is a great alternative when it is out of season or it isn’t readily available. Be sure to harvest, chop and freeze your extra rhubarb stalks by mid-summer.
A good rule of thumb is to use your rhubarb by the 4th of July. You can still eat the rhubarb stalks all throughout the summer but they become woody and don’t taste as good.
If you are using frozen rhubarb in any pie or dessert recipe, follow these simple steps.
- Thaw the rhubarb
- Drain and pat the rhubarb dry
- Toss the rhubarb with a tablespoon of flour to account for any extra moisture
As long as you take these extra steps, your rhubarb pie recipe will turn out just as amazing!
Should I refrigerate rhubarb pie?
Most pies don’t need to be refrigerated for a day or two, but this Rhubarb Custard Pie does require refrigeration. With the egg custard, you will want to keep it at a safe temperature. It will start to weep and become soggy much quicker if it is left at room temperature.
While warm rhubarb pie straight from the oven is the absolute best, it is important to store it safely if there are any leftovers.
Honestly, this pie doesn’t last long in the refrigerator because the crust starts to become soggy from the custard after a couple days. That is rarely ever an issue though, because is will be eaten up before you get a chance to put it in the refrigerator!
Don’t forget the perfect pie crust!
An amazing pie like this isn’t at it’s finest without a buttery and flaky pie crust to hold it together. Sure, you can absolutely use a store bought crust. I have done it in a pinch as well. It’s still a great pie. It’s not at it’s best without this Pie Crust Recipe though.
Just like this rhubarb pie, the pie crust recipe is one from my grandmother that is as good as any I have ever tried. Better if I do say so myself!
Rhubarb Custard Pie
Equipment
Ingredients
- 1 unbaked pie shell
- 3 c. chopped rhubarb
- 1 1/4 c. granulated sugar
- 3 eggs beaten
- 1 c. heavy whipping cream
- 3 Tbsp. flour
- 1/2 tsp. salt
Instructions
- Preheat oven to 400°.
- Place rhubarb in an unbaked pie shell.
- In a separate bowl, whisk the remaining ingredients together until smooth. Pour the mixture over the rhubarb.
- Bake 10 minutes at 400°. Reduce temperature to 350° and bake an additional 40 minutes until the custard is mostly set. (The very center may be a little jiggly, but will set as it cools)
- Let cool completely before serving and store refrigerated.
Video
Notes
Nutrition
Rhubarb Custard Pie 
Mary Ellen says
So good, and so easy! I used premade crusts, so there was so much custard leftover, I made a second pie with blueberries! I topped the pies with a streusal crumb topping for looks and some crunchy texture. Love this easy recipe!
Robyn says
Tasted great but for some reason my filling turned our runny. How can I used fresh rhubarb. Could this be due to using 1/1 & 1/2?
Jodi Davich says
I made two rhubarb custard pies today, one for my family and one for my friend who gave me the rhubarb. The pie is delicious. The the 10 Minute prep time doesn’t include the washing and chopping of rhubarb nor making a pie crust. If you bake two pies at a time, like I did, the bake time increases significantly—20+ minutes. I baked in a 9.5 inch glass pie dish. I because the pie dish was a little bigger, I used 4 eggs and 1.3 cups heavy cream. This recipe is a keeper. It looked as beautiful as the picture
Jodi Davich says
I made two rhubarb custard pies today, one for my family and one for my friend who gave me the rhubarb. The pie is delicious. The the 10 Minute prep time doesn’t include the washing and chopping of rhubarb nor making a pie crust. If you bake two pies at a time, like I did, the bake time increases significantly—20+ minutes. This recipe is a keeper. It looked as beautiful as the picture.
Ricky Adams says
This pie was marvelous, easy to make and looked really attractive. What little was left tasted good 3 days later. I think this is now my favorite pie!!
Marina says
I don’t consider myself a pie person but everyone in my family is and I had rhubarb growing in my garden so I decided to give this a try. This is the BEST pie I have ever tasted! Creamy, not overly sweet and perfectly balanced by the tartness of the rhubarb. Thank you for sharing this recipe. Not only was it was so easy and quick to put together but it only required a few simple ingredients.
Kelly Smith says
I am making this with a few modifications- puff pastry sheets for the crust and can of ginger rhubarb preserve. Fingers crossed, it’s in the oven now
Laura says
I like this as a base. Would cut sugar down to somewhere between 3/4-1c total next time. I used 2 eggs as there would have been too much custard for my pie plate. Also took part of the total sugar to make a crumble/streusel top. Will make again same way just less sweet.
Marsha says
So thrilled I found this recipe this summer! It is my family’s new favorite dessert! I made it strawberry rhubarb and used Swerve, a new sugar alternative, which turns out amazing! I just put my 4th pie in the oven! Great with butter pecan ice cream, too.
Danielle Green says
Happy to hear it turned out well with a sugar substitute as many people ask about that substitution!
Kris says
I have made this twice. I need to make it again, but can it be frozen either before or after baking?
Danielle Green says
The better bet would be to freeze the pie crust and just add the ingredients as it’s a quick recipe. I’m not sure how the custard would hold up to freezing.
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Linda says
Can you freeze this prior to cooking?
Danielle Green says
No
Brittany Bowen says
Simple easy and absolutely delicious. Might be my favorite pie I’ve ever made!
Mary Hammel says
I use sweet cream coffee creamer for half the milk
Brenda says
The best rhubarb pie I have ever had ( delicious)
Char says
I made it exactly like the recipe said… turned out perfect! Super easy and delicious! Definitely a keeper!
Sherri says
We love this pie. We also use the same recipe with fresh peaches. Equally delicious!!
Liz says
I have made this pie twice in the past month and substituted half and half for the heavy cream. Great results.
Janet says
love this recipe as do the grandkids! Just wondering if this can be frozen after baking. My common sense tells me no but thought I woukd ask
Danielle Green says
Custard pie isn’t going to freeze very well. You are better off freezing pie crust and chopped rhubarb and whipping it up quickly when you want it.
Lori S Trent says
To check if the custard is set I stick a toothpik in the center and if it comes out clean it is done. I it has raw custard it will come out with wet raw custard on it.
I also I put 1 Tablespoon of apple cider vinegar with the ice water for the crust. So flaky!
Brooke says
I made this with 2c rhubarb and 1c strawberries, and a little of each almond and vanilla extract on a shortbread crust in a tart pan. Absolutely delicious! Set perfectly with a little extra time, I let it reach closer to 180 degrees which I wouldn’t normally do with custard because of comments about issues with setting. I pre-baked the crust and baked the pie at 325 F.
Tammy says
I have made 3 of these pies 2 for our church bake sale at our local farmers market. All 3 turned out perfect! Had to bake 15 minutes longer but turned out great. Taste is delicious too!