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 
Corinne says
How do you get the rhubarb to sit on top of the custard? Does it float on the liquid (custard) as it’s cooking? I made this with raspberries and it all kind of blended together into a red blob – still tastes delicious, but not as pretty. Any tips? Thanks!
Corinne says
How do you get the rhubarb to sit on top of the custard? Does it float on the liquid (custard) as it’s cooking? I made this with raspberries and it all kind of blended together into a red blob – still tastes delicious, but not as pretty. Any tips? Thanks!
Jill Loch says
When we redid our kitchen somehow my recipe box with ALL the Family recipes was no where to be found as we were putting things back in our wonderful new IKEA cupboards. My daughter and her husband worked so hard on this project for us and did such a great job. I didn’t want to spoil it all by making a Big deal over my Recipe box being lost. After all people have tragedies like Fires and Tornadoes where they lose even more than their Recipe boxes.
But I lost my husband’s Grandmother’s recipe for Rhubarb Custard Pie. I kept looking at the ingredients in the recipes I found online, but they didn’t look right until I came to yours. And I pulled some rhubarb today and can’t wait to make it. I know about cooking it until it ‘sets’ just like pumpkin pie. Check it with a tooth pick to see if it comes clean. I have been making rhubarb custard pie for my husband now for 50 years.
Danielle Green says
I hope it turns out like your grandmothers! I can’t imagine how sad I would be if we lost all our family’s recipes. I actually created a shared Google spreadsheet years back with all of my Mom’s recipes and shared it with my siblings so it would be near impossible to loose. Most importantly, we have quick access to them in the grocery store! LOL
Jill Loch says
When we redid our kitchen somehow my recipe box with ALL the Family recipes was no where to be found as we were putting things back in our wonderful new IKEA cupboards. My daughter and her husband worked so hard on this project for us and did such a great job. I didn’t want to spoil it all by making a Big deal over my Recipe box being lost. After all people have tragedies like Fires and Tornadoes where they lose even more than their Recipe boxes.
But I lost my husband’s Grandmother’s recipe for Rhubarb Custard Pie. I kept looking at the ingredients in the recipes I found online, but they didn’t look right until I came to yours. And I pulled some rhubarb today and can’t wait to make it. I know about cooking it until it ‘sets’ just like pumpkin pie. Check it with a tooth pick to see if it comes clean. I have been making rhubarb custard pie for my husband now for 50 years.
Jill Loch says
When we redid our kitchen somehow my recipe box with ALL the Family recipes was no where to be found as we were putting things back in our wonderful new IKEA cupboards. My daughter and her husband worked so hard on this project for us and did such a great job. I didn’t want to spoil it all by making a Big deal over my Recipe box being lost. After all people have tragedies like Fires and Tornadoes where they lose even more than their Recipe boxes.
But I lost my husband’s Grandmother’s recipe for Rhubarb Custard Pie. I kept looking at the ingredients in the recipes I found online, but they didn’t look right until I came to yours. And I pulled some rhubarb today and can’t wait to make it. I know about cooking it until it ‘sets’ just like pumpkin pie. Check it with a tooth pick to see if it comes clean. I have been making rhubarb custard pie for my husband now for 50 years.
Gayle C says
Made this today–absolutely AMAZING!! Everyone agreed it was the best we’ve ever had. Thank you.
Jaime says
This is delicious! I needed to bake longer for the custard to set but it sure was worth the wait! I also microwaved some strawberry preserves and brushed them over the top so I wouldn’t have any dry fruit ends, but rather a glossy top. Not required but very pretty. Thanks for the delicious recipe!
Danielle Green says
Happy to hear you enjoyed it. The strawberry preserves sound like a great tip for a prettier pie!
Gayle C says
Made this today–absolutely AMAZING!! Everyone agreed it was the best we’ve ever had. Thank you.
Gayle C says
Made this today–absolutely AMAZING!! Everyone agreed it was the best we’ve ever had. Thank you.
Bob says
I have been looking for a rhubarb custard pie recipe! Thank you, it came out really well, I added an extra eegt, cause custard getslighter with more egg.
Marion Koch says
Hi I was looking at your post for rhubarb custard pie and when I read yourgrandma Koch made this I thought you were one of my niece s!!! My mother in law always made this too !! We are from Franksville Wisconsin and my in laws were from Oak Creek wi. My in laws names were Aline and Wilburn (Earl) Koch. Small world !!
Danielle Green says
Haha too funny! Must be all those good German cooks in the Midwest.;)
Michelle says
I made this exactly as the recipe states and it did not set in the middle. What could that be caused by? I put it in the fridge overnight and it just would not set up in the middle.
Danielle Green says
Hey Michelle, most likely it needed more baking time. Every oven is different so yours might require a little longer to fully bake.
Margaret Brauer says
Need to bake it longer
Erica says
I ran into the same problem of having to bake it longer. Had to cover the crust edge because it was getting too dark. In the end it turned out great! I think it was even better the day after.
Tricia says
Can this be frozen unbaked??
Heather Kilpatrick says
I had a bag full of rhubarb from the grocery store, and found this recipe and decided it was time to try something other than my standard rhubarb cake for a change. So glad I did! This was outstanding! my family liked it, I liked it, the custard was creamy and the rhubarb just sings next to the sweet creamy custard. Thanks for sharing!
Danielle says
I’m so happy to hear you all loved it!
Kristi says
This pie looks absolutely scrumptious Danielle! I can’t wait to try it!!! SUPER excited to share it tomorrow morning with my favorite projects and recipes for the Summer at http://www.makingitinthemountains.com! Would love for you to stop by and check it out! Wishing you SUCH a lovely long weekend!!!
Danielle | Krafted Koch says
Thanks Kristi!
Christina says
Made this last night and holy cats! It’s amazing! I couldn’t believe how quick it came together. I threw it in the freezer to help it set more quickly because I knew my husband wouldn’t be able to wait. This is definitely a keeper and worth a place in regular rotation.
Danielle | Krafted Koch says
Thanks Christina, I’m so glad you and your husband enjoyed it!
Brenda MacKay says
Taste fantastic but I couldn’t get it to set! Where did I go wrong?
Danielle Green says
You added the flour right? That is the only thing I can think of that would prevent it from setting.
Stacie Ross says
It turned out perfect!!! So easy!!
Rox says
Can this be stored in the fridge overnight for eating the next day ?!?
Danielle Green says
Yes it can, but it won’t be quite as good. Still delicious though!
Ellen says
Yes, I also added the 3T. of flour, but mine was way too jiggly. In fact I baked it an extra 30 minutes, but was pie was still soupy in the middle. Then we chilled it, with no apparent change. My husband loves it, but is eating part of it with a spoon
Sally bystrom says
I made this last night and discovered that
I had to let it bake an additional 20 minutes before it looked like it was done and setting up. Thankfully, the crust was not darkening with the extra oven time and the pie turned out amazing. I have always had to bake custard pies longer than recipes call for so I was not surprised but that could be the issue with not setting for others.
Nancy B says
I, too, had the same problem, even after baking it longer than recommended.
Christina says
Made this last night and holy cats! It’s amazing! I couldn’t believe how quick it came together. I threw it in the freezer to help it set more quickly because I knew my husband wouldn’t be able to wait. This is definitely a keeper and worth a place in regular rotation.
Christina says
Made this last night and holy cats! It’s amazing! I couldn’t believe how quick it came together. I threw it in the freezer to help it set more quickly because I knew my husband wouldn’t be able to wait. This is definitely a keeper and worth a place in regular rotation.
Lauren @ Imperfect and Fabulous says
I love rhubarb and combining it with sweet, creamy custard sounds like perfection!
Julie @ Julie's Eats & Treats says
Rhubarb pie is one of my all time favorites. I beg, and beg for it because Mom makes it the best obviously! Be glad I don’t live closer or I would have snuck that last piece out of the kitchen from you and your hubs!