Homemade Rhubarb Custard Pie

Discover the satisfying balance of tangy rhubarb and smooth custard in a pie that brings a fresh twist to a classic dessert. This rhubarb custard pie is a perfect way to savor the season’s best flavors.

 

A PERFECT RECIPE FOR RHUBARB SEASON

It’s that time of year where many of us have rhubarb growing in our gardens.  If we don’t have any ourselves, many of us can find a neighbor willing to part with some of their overabundance of rhubarb plants.  

When people think of what to make with all the rhubarb they have, they usually land on two options – Strawberry-rhubarb jam, or a rhubarb type crisp or crumble.  Now, don’t get me wrong, those are absolutely delicious, and they have their place, but there’s so many more things you can make with rhubarb.  There’s no shortage of rhubarb recipes that you can find.

Any kind of custard-type pie recipe is a favorite for me.  So, it made sense that I would make a rhubarb custard pie recipe with all the fresh rhubarb I harvested out of our garden this week.

The tart rhubarb and the custard filling beautifully complements each other.  You could even enjoy this with a scoop of vanilla ice cream, though I think it’s a lovely pie that tastes delicious just on it’s own.

WHAT KIND OF PIE CRUST TO USE

I considered adding a pie crust recipe to this post, but decided to save that for another day because, the rhubarb is growing rapidly and I wanted to get this easy rhubarb custard pie recipe out to you all while your gardens are full!  You’ll want a nice flaky crust so you can either buy an already pre-made pie crust at the store in the freezer section, or you can make this one here.  I’ll link to it in the recipe at the bottom of this post as well.  But hey, there’s no shame using a store-bought pie crust.

CAN YOU USE FROZEN RHUBARB?

Yes, you can use frozen rhubarb in a rhubarb custard pie. Simply thaw the rhubarb completely and drain any excess liquid to prevent a soggy bottom. Once thawed and drained, use the frozen rhubarb as you would fresh, following your recipe as usual. This makes it convenient to enjoy rhubarb custard pie year-round, even when fresh rhubarb is out of season. 

​HOW TO MAKE A PIE SHIELD FROM ALUMINUM FOIL

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Creating a pie shield from aluminum foil is simple and helps prevent your crust from over-browning. Start by tearing off a square piece of foil, large enough to cover your pie. Fold the square in half, then fold it in half again to form a smaller square.

Using scissors, cut a curve from the folded corner to the opposite edge, creating a rounded shape when unfolded. Place the foil shield over your pie, covering the crust edges while leaving the center exposed.

This will protect the crust during baking while allowing the filling to cook properly. If the edges brown too quickly, you can always place the foil shield on mid-bake.

Another option is to buy an actual pie shield.

​WHY DID MY CUSTARD NOT SET?

If your custard pie hasn’t set, there could be a few reasons for this issue. First, ensure you’ve baked it long enough; custard pies typically need a significant amount of bake time in the oven for the custard to fully cook and set.

Oven temperatures can vary, so it might require more time than the recipe suggests. Additionally, check that you’ve used the correct proportions of eggs and cornstarch, as these ingredients are crucial for thickening the custard.

If you haven’t let the pie cool completely before slicing, the custard may still be runny; cooling allows it to firm up properly. Finally, avoid overmixing the creamy custard mixture, as too much air can prevent it from setting correctly.

rhubarb custard pie

 

RHUBARB CUSTARD PIE RECIPE

Ingredients:

  • 1 unbaked pie crust
  • 3 cups rhubarb, chopped
  • 1 cup sugar
  • 1/4 tsp salt
  • 3 eggs
  • 1 cup heavy cream
  • 2 tbsp cornstarch

INSTRUCTIONS

 

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the unbaked pie shell into a 9-inch pie plate.

Step 3

Spread the rhubarb evenly over the bottom of the pie crust.

rhubarb

Step 4

In a large mixing bowl, combine the sugar, salt, and cornstarch. Mix well to ensure there are no lumps.

Step 5

Beat the eggs in a separate medium bowl and then add them to the sugar mixture. Pour in the heavy cream and stir until the mixture is smooth and well combined.

Step 6

Carefully pour the custard mixture over the rhubarb in the pie crust.

rhubarb custard pie

Step 7

Place the pie in the preheated oven and bake at 400°F (200°C) for 15 minutes.  I like to put my pie shield I made from aluminum foil on for this 15 minutes so the edges don’t get too dark.  I take it off after the 15 minutes but if I notice the edges getting too dark at any point I’ll stick it back on.

Step 8

After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes. The pie is done when the custard is set in the center of the pie.  It may jiggle a bit, but you don’t want it to be too jiggly or it isn’t done.  

Step 9

Remove the pie from the oven and let it cool on a wire rack. Allow it to cool completely before slicing to ensure the custard sets properly.  I like to put it in the fridge and chilling before eating because in my opinion, custard pies are better served cold.  But if you like it at room temperature, slice into it once it cools on fully on the counter.

Step 10

Slice and serve the rhubarb custard pie. Enjoy it plain or with some whipped cream.

Enjoy this delicious rhubarb custard pie, perfect for any occasion! If you try this recipe, let us know how it turned out in the comments below.  This dessert recipe is perfect to eat alone or serve to guests!  The creamy sweet custard and rhubarb is a perfect combination!

rhubarb custard pie

Rhubarb Custard Pie

Discover the satisfying balance of tangy rhubarb and smooth custard in a pie that brings a fresh twist to a classic dessert. 
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Servings 8 servings

Ingredients
  

  • 1 unbaked pie crust
  • 3 cups rhubarb, chopped into bite size pieces
  • 1 cup sugar
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup heavy cream
  • 2 tbsp cornstarch

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Place the unbaked pie shell into a 9-inch pie plate.
  • Spread the rhubarb evenly over the bottom of the pie crust.
  • In a large mixing bowl, combine the sugar, salt, and cornstarch. Mix well to ensure there are no lumps.
  • Beat the eggs in a separate medium bowl and then add them to the sugar mixture. Pour in the heavy cream and stir until the mixture is smooth and well combined.
  • Carefully pour the custard mixture over the rhubarb in the pie crust.
  • Place the pie in the preheated oven and bake at 400°F (200°C) for 15 minutes.  Place a pie shield over the edges to prevent burning.
  • After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes. The pie is done when the custard is set in the center of the pie.  You can take the pie shield off about half way through cooking for nice, golden brown edges.
  • Remove the pie from the oven and let it cool on a wire rack. Allow it to cool completely before slicing to ensure the custard sets properly.
Keyword custard pie, pie, rhubarb

 

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