|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 1g||5%|
|Total Sugars 38g|
|Vitamin C 4mg||18%|
|*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.|
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 feel free to use ground cinnamon instead.
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. Feel free to use frozen or homemade pastry, or use 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."
For the Pie Crust
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon sugar, optional
8 tablespoons butter, chilled, cut into small pieces
4 to 6 tablespoons water (with ice)
For the Rhubarb Custard Filling
3 cups diced rhubarb
1 1/2 cups granulated sugar
3 tablespoons all-purpose flour
Pinch kosher salt
1/2 teaspoon ground nutmeg
2 large eggs
2 tablespoons milk
1 tablespoon unsalted butter
Gather the ingredients.
Combine flour, salt, and sugar (if using) in a large bowl. Whisk to combine thoroughly.
Add butter and work into flour mixture with fingers or a pastry blender. Some pea-sized pieces of butter should remain intact.
Stir in water. Add more ice water, about 1 teaspoon at a time, just until mixture begins to hold together.
Turn dough out onto a floured surface and press until a smooth dough has formed. Do not overwork or crust will be tough.
Shape into a flattened disk and refrigerate for 30 minutes.
Roll dough out into a circle about 11 inches in diameter. Preheat oven to 400 F.
Line a 9-inch pie plate with dough and crimp edge as desired.
Combine diced rhubarb with sugar, flour, salt, and nutmeg in a large bowl; blend thoroughly.
Whisk eggs with milk in another bowl.
Add egg mixture to rhubarb and stir until blended.
Turn rhubarb mixture into prepared pie crust. Dot with butter.
Bake for 45 to 55 minutes, or until set.
Remove pie to a rack to cool completely before slicing.
Serve rhubarb custard pie with a big dollop of freshly whipped cream or ready-made whipped topping.
- You can use frozen rhubarb for this custard pie. Just make sure you defrost and pat the fruit completely dry. It may be helpful to add a little bit of flour or cornstarch to absorb any excess liquid.
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.
- If you want to freeze this pie, it's best to freeze it before it's baked. Then, you can bake it whenever you want to have fresh pie. It will just need 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.