Classic Rhubarb Custard Pie (With Crust Recipe)

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 10/7/22
Tested by
Laurel Randolph
Photo of Laurel Randolph
Tested by Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
Learn about The Spruce Eats' Editorial Process
Rhubarb custard pie on a cake plate

The Spruce Eats / Cara Cormack
Prep: 15 mins
Cook: 50 mins
Chill: 30 mins
Total: 95 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
371 Calories
15g Fat
57g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 371
% Daily Value*
Total Fat 15g 19%
Saturated Fat 9g 44%
Cholesterol 81mg 27%
Sodium 274mg 12%
Total Carbohydrate 57g 21%
Dietary Fiber 1g 5%
Total Sugars 38g
Protein 5g
Vitamin C 4mg 18%
Calcium 59mg 5%
Iron 1mg 8%
Potassium 184mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fabulous rhubarb custard pie is adapted from a vintage recipe leaflet from Washington State Rhubarb Growers. It's such a simple recipe, and if you use a frozen or ready-made pie crust, it takes no more than 15 minutes to prepare. A small amount of nutmeg adds flavor to the pie but you can use ground cinnamon instead.

1:54

Click Play to See This Rhubarb Custard Pie Come Together

The all-butter pie crust is easy to make using a food processor, but you can cut prep time by about half if you make the pie with a frozen pie crust, homemade pastry, or refrigerated pie pastry sheets. A rhubarb pie with a custard filling will set up nicely, and you won't have to worry about fruit juices running—a common scenario with pies filled exclusively with fruit.

Serve this pie at your next cookout or take it along to a potluck dinner. This is a fantastic way to use fresh rhubarb, and your family and friends will love it. It's no wonder rhubarb was once called "the pie plant."

"This super-easy pie is a classic and a great way to use up tart rhubarb. You can adjust the sugar a bit depending on exactly how sour your fruit is. I'll try adding a little vanilla extract next time." —Laurel Randolph

rhubarb custard pie/tester image
A Note From Our Recipe Tester

Ingredients

For the Pie Crust:

  • 1 1/4 cups all-purpose flour, more as needed

  • 1/2 teaspoon kosher salt

  • 1 teaspoon sugar, optional

  • 8 tablespoons (4-ounces) chilled unsalted butter, cut into small pieces

  • 4 to 6 tablespoons ice water

For the Rhubarb Custard Filling:

  • 3 cups diced fresh or frozen rhubarb

  • 1 1/2 cups granulated sugar

  • 3 tablespoons all-purpose flour

  • 1/2 teaspoon ground nutmeg

  • 1 pinch kosher salt

  • 2 large eggs

  • 2 tablespoons milk

  • 1 tablespoon unsalted butter

  • Fresh or store-bought whipped cream, for serving, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for rhubarb custard pie recipe gathered

    The Spruce Eats / Cara Cormack

  2. In a large bowl, combine the flour, salt, and sugar, if using. Whisk to blend thoroughly.

    Flour, salt, and sugar whisked in a bowl with a wire whisk

    The Spruce Eats / Cara Cormack

  3. Add the butter, working it into the flour mixture with your fingers or a pastry blender. Some pea-sized pieces of butter should remain intact. 

    Pie crust mixture being worked with a pastry blender

    The Spruce Eats / Cara Cormack

  4. Stir in 4 tablespoons of ice water. Add more ice water, about 1 teaspoon at a time, until mixture begins to hold together.

    Ice water being added to the crumbly pie crust mixture

    The Spruce Eats / Cara Cormack

  5. Turn the dough out onto a lightly floured surface and press until a smooth dough has formed. Do not overwork or the crust will be tough.

    Smooth dough ball on a floured wooden board

    The Spruce Eats / Cara Cormack

  6. Shape into a flattened disk. Cover and refrigerate for 30 minutes.

    Pie crust shaped into a thick disk

    The Spruce Eats / Cara Cormack

  7. Position a rack in the center of the oven and heat to 400 F. On a lightly floured work surface, or between sheets of lightly floured parchment, roll the dough into a circle about 11-inches in diameter.

    Pie crust rolled out thinly on parchment paper with a rolling pin

    The Spruce Eats / Cara Cormack

  8. Transfer the dough to a 9-inch pie plate. Fold any excess dough over on itself and crimp the edge as desired.

    Pie crust with crimped edges in a pie pan

    The Spruce Eats / Cara Cormack

  9. In a large bowl, toss together the rhubarb, sugar, flour, nutmeg, and salt.

    Rhubarb, flour, sugar, and condiments stirred in a bowl with a wooden spoon

    The Spruce Eats / Cara Cormack

  10. In a small bowl, whisk the eggs with milk.

    Eggs whisked with milk in a bowl with a wire whisk

    The Spruce Eats / Cara Cormack

  11. Add the egg mixture to the rhubarb mixture, stirring until blended.

    Rhubarb and egg mixture in a bowl

    The Spruce Eats / Cara Cormack

  12. Transfer the rhubarb mixture into the prepared pie crust. Dot with butter.

    Rhubarb filling added to pie crust

    The Spruce / Cara Cormack

  13. Bake until set in the center, 45 to 55 minutes. If your crust begins to brown too much, cover the edges with foil.

    Golden brown baked rhubarb custard pie

    The Spruce Eats / Cara Cormack

  14. Remove the pie to a rack to cool completely before slicing.

    Rhubarb custard pie on a wire cooling rack

    The Spruce Eats / Cara Cormack

  15. Serve the rhubarb-custard pie with a big dollop of freshly whipped cream or ready-made whipped topping, if desired.

    Rhubarb custard pie in a pie pan with a cut slice

    The Spruce Eats / Cara Cormack

Tip

  • You can use frozen rhubarb for this custard pie. Just make sure you defrost the fruit and pat it completely dry.

How to Store and Freeze Rhubarb Pie

  • Because this pie includes custard, eat it or refrigerate it within two hours. Cover and store leftover rhubarb custard pie in the refrigerator for up to four days.
  • It's best to freeze this pie before it's baked. Bake directly from frozen, adding about 10 more minutes in the oven.

Do you have to peel rhubarb for pie?

Fresh and peak-season rhubarb does not need to be peeled before baking with it. Some people like to peel rhubarb when it's a bit further along in the season because the exterior can be a little tough.