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 
Laura McCormick says
I haven’t made rhubarb pie for many years but my boyfriend
said he loved it growing up and I found your recipe to try in a few days.
I’ll let you know how it turns out..
Suzy River says
My pie got dark on the top, I turned down the heat and baked it way longer than the instructions said to do. Finally took it out thinking it would get firm when cool…..it didn’t. Next day still runny. Wonderful taste however. Next time I will eliminate the cream and see what happens.
Malinda says
This reminded me of a pie I used to see at my grandmas house! It was so good too! Thanks for the recipe!
Alison LaFortune says
Makes a beautiful pie! Delicious flaky crust too.
Kate Crociata says
I’ve made this dozens of times at my restaurant and people just rave about it! When they ask me where I learned to make it I direct them to your page. I do cook it about fifteen minutes extra, but it always comes out perfectly. It’s a simple and delicious recipe. Thank you!
Danielle Green says
I love that! I used to manage a cafe and took over the pie making when the 80+ year old woman who did it for decades finally retired. Rhubarb custard and lemon meringue were always huge hits!
John S says
So easy to make and turned out perfectly. DELICIOUS
Mischelle says
Beautiful pie! My first attempt and my family loved it!
Dana Rayment says
I made it yesterday. Absolutely delicious!
Estella says
Can I use graham cracker crust for this pie?
Toni Duvall says
Just made this..followed directions as stated. The best pie EVER!
Lorretta says
I made this rhubarb custard recipe for my family for Father’s Day,. It was a big hit. It turned out just like the ones my mom would make. Absolutely delicious! Will definitely use this recipe again and again,
I made little adjustment to it, my mom always put a hand full of raisins in hers. It helped sweeten it nicely.
Susan Groelle says
My family often had this when I was growing up. My step mother used to top it with meringue and pop it back into the oven for the meringue to set up. I live on the Coast in Oregon and there us so much moisture in the air that meringue flops. But if you like to e where the air is drier, try the meringue!
Julie Van Zant says
This is the BEST! Quick to make and fun and delicious to eat. Baked it for my Labor Day family picnic and barely got a small piece for myself. Simply Simply Delicious will make again!!!!
TK says
Wayyyyy too much sugar. This was almost sickeningly sweet, even with the tartness of the rhubarb. I tried to counteract this by pairing it with unsweetened whipped cream, but the sugar really overwhelms everything, detracting from the freshness of the rhubarb. I also baked it at least 10-15 minutes longer than indicated, to the point that I had to cover it and eventually take it out because the top was browning, and the center still didn’t set after cooling in the fridge overnight. I blind baked the crust so it wasn’t soggy; I can’t imagine skipping that step.
Deb says
OMG!! This is by far the BEST rhubarb pie I’ve ever had! Definitely a keeper. Thank you!!!
Danielle Green says
So happy you enjoyed it Deb!
Deb says
OMG!! This is by far the BEST rhubarb pie I’ve ever had! Definitely a keeper. Thank you!!!
Deb says
OMG!! This is by far the BEST rhubarb pie I’ve ever had! Definitely a keeper. Thank you!!!
Julie says
I was wondering if I can add a top crust to this pie recipe? I would of course put slits in it and a brush with some cream ~ then sprinkle sugar on top. I actually have a top crust recipe, but forgot to bring it with while traveling. But ~ I’m excited to try another recipe. Thanks!!?
Danielle Green says
I have never tried it with a top crust, but my guess is it would work. If you try it, please let me know how it works out!
Dr. Sue says
Well, I made it because my husband loves rhubarb! But the custard sauce was so much that it over flowed the pie tin!! Not knowing if I was suppose to use an electric hand mixer to mix up the ingredients! But it overvlowed a lot! Please help! It’s in the oven now, and am waiting to see if it sets!
Danielle Green says
Sorry to hear it overflowed your pie tin! As long as you bake it until the center is just slightly jiggly, it should set up just fine though.
Pam says
I found this recipe makes 2 nice 9” pies perfectly. Doesnt boil over. Fills crust just enough. Leaves a bit of room for ice cream 😂😂. Plus I bake it at 400 for 15 min then I turn temp down and bake 45-55 additional min.
Steven Doepker says
The rhubarb recipe is incredible. I do like a pinch small pinch of nutmeg. Will try with stevia sugar substitute and see