Old Fashioned Rhubarb Custard Pie

Classic rhubarb pie meets its match with this creamy old fashioned rhubarb and custard pie recipe. Instead of using a basic rhubarb jam or pie filling, this recipe blends freshly cut fruit with a simple homemade custard. The result is a perfectly sweet, creamy complement to the tartness of the rhubarb.

 

Rhubarb & Custard are a Dream

A light and fresh pie you can make any time of the year by using frozen rhubarb when fresh isn’t available. If you enjoy the flavor flavor that rhubarb adds, then you’ll love this old fashioned pie with rhubarb in every bite.

We love a good pie in the South, and even though we can’t grow rhubarb, we still love the flavor it can add to desserts. My grandmother made me a fan of rhubarb. She spent a lot of time in Idaho where it grew wild. She added it to everything.

The rhubarb in this pie is cooked with a sweet custard, resulting in a unique fruit custard pie with a texture similar to a peach custard pie.

Instead of placing a crust or streusel on top of this pie, sugar is added at the end to form a caramelized topping, kind of like a crème brûlée. It adds just enough sugar to offset the tartness without making it too sweet. Top with a dollop of whip cream to compliment the flavors.

This rhubarb custard pie recipe is eaten cold or at room temperature, so if you’re going to add a topping, it should be whipped cream. Save the vanilla ice cream for a cherry streusel pie.

With only a few steps to follow, this will be one you come back to every year when you start to see rhubarb in the grocery.

You’ll bake your pie crust filled with sweetened rhubarb, then add the homemade custard and bake again. Finally, sprinkle with sugar and give it a final few minutes in the oven to develop that beautiful, old-fashioned golden brown custard top.

When is rhubarb season?

Rhubarb season in the US is typically from April until June, but of course, you can find hothouse rhubarb any time of the year in some areas or in the freezer section. However, for that fresh, homegrown rhubarb taste, spring until early summer is really the best time.

Depending on what part of the country you live in, if you can find freshly grown rhubarb, it will have the most flavor. But being in an area where it doesn’t grow, when I can find it fresh in the grocery, I grab it.

Reasons to Give Rhubarb a Try

• Rhubarb has a unique flavor that is both tart and sweet, and when blended with the rich custard, it creates an irresistible balanced dessert.
• The recipe creates a beautiful, old-fashioned looking dessert that’s reminiscent of a classic custard pie your grandmother would have made.
• There’s nothing quite like a rich custard.

Rhubarb Custard Pie Ingredients

• Rhubarb – You can use fresh rhubarb or frozen. If using frozen, let it thaw completely and let it drain in a colander to remove excess juice.

• Lemon juice – Grab a fresh lemon and squeeze out the juice. Fresh juice helps to preserve the rhubarb’s bright color while cooking and bring out its natural flavor.
  
• Pie crust – You can make a homemade pie crust or buy a store-bought unbaked crust. You’ll only need a bottom crust layer for this pie.
  
• Heavy cream – This is an essential ingredient as it gives the custard its creaminess and thick consistency.
  
• Nutmeg – If possible grate the nutmeg rather than use pre-ground nutmeg, it has so much more flavor.
  
• Pantry Staples – sugar, flour, salt, eggs, and butter.

Pro Tip: Pre-baking the pie crust helps keep the crust from becoming soggy. Here’s a complete guide for how to pre-bake a pie crust.

How to Make a Custard Pie

Step 1: Prepare your rhubarb.

Slice the tart rhubarb and place it in a mixing bowl. Add the sugar, flour, lemon juice, and salt to the bowl and mix well. Place in a colander for 5 minutes to let the juices drain.

Step 2: Bake the rhubarb.

Place the rhubarb in the pie crust (pre-bake the crust for best results). Bake the pie for 20 minutes.

Step 3: Prepare the custard.

While the rhubarb bakes, whisk together the eggs, cream, melted butter, and nutmeg. After 20 minutes, remove the pie pan from the oven and pour the custard mixture over the top of the rhubarb.

Pro Tip: place a baking sheet under the pan before placing it in the oven. It will allow you to remove the pie without breaking the crust and will also catch any drips.

Step 4: Bake the custard.

Place the pie back in the oven for 10 minutes. Remove it again and sprinkle sugar on top. Bake for another 10 minutes.

Remove the pie when it’s slightly browned and not jiggly in the center.

Step 5: Serve.

Let the pie cool completely on a wire rack before you try to cut it and serve. Add a scoop of whipped cream if you prefer.

A Few Recipe Notes

• The best rhubarb pie comes from using the fresh rhubarb! Look for rhubarb stalks that are firm, and crisp, the color doesn’t matter. They shouldn’t look wilted, be squishy, or have damage.
• Don’t skip pre-cooking the rhubarb. It needs time to soften up before adding the filling. Make sure it’s fork-tender before you remove it from the oven.
• Use a buttery crust. A flavorful crust that is buttery and flaky will really complement the creamy custard filling.
• Make this pie the day before you want to serve it if you can. It gives the pie time to settle and for the flavors to intensify and meld together before you serve it.

How do I properly clean and prep rhubarb?

Cleaning rhubarb is critical because the leaves from the rhubarb plant can actually be toxic. Here are the steps to follow to make sure you clean your rhubarb safely:

1. Rinse the rhubarb stalks: Rinse the rhubarb stalks under cool running water to remove any dirt. Dry them gently with paper towels.
2. Trim the ends: Trim the ends off all the stalks. Also, cut off any brown or discolored parts.
3. Remove the leaves: This is important because consuming the leaves can make you sick. Remove all leaves attached to the stalks and throw them away.
4. Cut the stalks: Chop the rhubarb stalks according to the recipe directions. For pie, cut them into smaller 1-inch chunks, focusing on trying to keep the pieces fairly uniform in size.

More Rhubarb Recipes to Love

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