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 
Inger @ Art of Natural Living says
Absolutely loved this (though I did cook it longer to make sure it set) as you know from my blog post! Now I just need to figure out which of my longstanding pie recipes this is going to bump 🙂
Danielle Green says
I’m so happy you enjoyed it and thanks so much for sharing Inger!
Inger @ Art of Natural Living says
Absolutely loved this (though I did cook it longer to make sure it set) as you know from my blog post! Now I just need to figure out which of my longstanding pie recipes this is going to bump 🙂
Inger @ Art of Natural Living says
Absolutely loved this (though I did cook it longer to make sure it set) as you know from my blog post! Now I just need to figure out which of my longstanding pie recipes this is going to bump 🙂
Steve says
Can you use sugar substitutes in the custard? Any better than others? I love the tartness of rhubarb and so many people ruin it with strawberries.
Danielle Green says
I haven’t ever used anything but granulated sugar. If you do attempt it with an artificial sweetener, please be sure to stop back and let us know how it turned out.
BillieJean says
I never could understand why people added sty’s
Strawberries to the rhubarb, I am almost
80 years old and rhubarb pie has always been
A Favorite of mine, I just love the taste of
The rhubarb and custard.. glad to hear I’m
Not alone on this
Margie Davis Sharick says
I’m on the no strawberry train!!’ I want the pure taste of Rhubarb!!! Well not pure Rhubarb!!! A sweeten Rhubarb!LOL
Danielle Green says
Haha, ya plain unsweetened rhubarb would be pretty intense!
Janet MacFarlane says
I am going to make this tomorrow to take to my friends for dinner. do you serve with whipped cream or is it good on its own?
Danielle Green says
We never serve it with whipped cream. I think the custard negates the need for a creamy addition, but it never hurts to have some on hand for those people who love whipped cream with everything! 😉
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.
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.
Judy Ross says
When I met my husband, and we were getting acquainted, we were chatting about food and favorites. He said “ my favorite pie is…( and in that pause, I was thinking “”please say rhubarb, please say rhubarb””), RHUBARB!!!!” HOOOORAY, my favorite , too.
I am making this tonight for the first time, our rhubarb is finally ready to pick. YUM!!!
Gail4s says
Wow is this wonderful! I don’t even usually like rhubarb but this is outstanding. I made it as listed except I cooked it 15 minutes longer at 350. I hate undercooked pie crusts so I wanted to make sure it was done. The filling was soft, creamy and cut beautifully. The crust was crispy and totally done. The rhubarb was tender. I made it for my 98 year old father and he thought it tasted like his grandmother’s. This recipe stays in my kitchen. I will make again.
Danielle Green says
I’m so glad you and your father enjoyed it!
Gail4s says
Wow is this wonderful! I don’t even usually like rhubarb but this is outstanding. I made it as listed except I cooked it 15 minutes longer at 350. I hate undercooked pie crusts so I wanted to make sure it was done. The filling was soft, creamy and cut beautifully. The crust was crispy and totally done. The rhubarb was tender. I made it for my 98 year old father and he thought it tasted like his grandmother’s. This recipe stays in my kitchen. I will make again.
Gail4s says
Wow is this wonderful! I don’t even usually like rhubarb but this is outstanding. I made it as listed except I cooked it 15 minutes longer at 350. I hate undercooked pie crusts so I wanted to make sure it was done. The filling was soft, creamy and cut beautifully. The crust was crispy and totally done. The rhubarb was tender. I made it for my 98 year old father and he thought it tasted like his grandmother’s. This recipe stays in my kitchen. I will make again.
Toni | Boulder Locavore says
I seriously need to give this a try! Sounds amazing!
Toni | Boulder Locavore says
I seriously need to give this a try! Sounds amazing!
Toni | Boulder Locavore says
I seriously need to give this a try! Sounds amazing!
Liren | Kitchen Confidante says
I am the biggest rhubarb fan — I can’t wait to try this!
Marilyn Moroni says
Can i use frozen rhubarb in this recipe.?
Danielle Green says
I haven’t tried it with frozen rhubarb, but if you do attempt it, I would toss the rhubarb in a little extra flour to account for the extra liquid.
Graham says
My mom used to make this and it was my favorite dessert growing up. Was great to find this recipe on Pinterest. Make this often. Tried to give 5 star rating but would only accept 4
Danielle Green says
Thanks Graham, I’m glad you enjoyed it!
Graham says
My mom used to make this and it was my favorite dessert growing up. Was great to find this recipe on Pinterest. Make this often. Tried to give 5 star rating but would only accept 4
Graham says
My mom used to make this and it was my favorite dessert growing up. Was great to find this recipe on Pinterest. Make this often. Tried to give 5 star rating but would only accept 4
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!
Danielle Green says
Yes, the rhubarb just naturally floats to the top. Perhaps raspberries are a different density.