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.
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Updated on 09/13/21
Classic Rhubarb Custard Pie (With Crust Recipe)

The Spruce / Cara Cormack
Prep: 30 mins
Cook: 50 mins
Total: 80 mins
Servings: 8 servings
Nutrition Facts (per serving)
371 Calories
15g Fat
57g Carbs
5g Protein
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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 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."

Ingredients

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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for rhubarb custard pie

    The Spruce / Cara Cormack

  2. Combine flour, salt, and sugar (if using) in a large bowl. Whisk to combine thoroughly.

    Flour, salt, and sugar whisked in a bowl

    The Spruce / Cara Cormack

  3. Add butter and work into flour mixture with fingers or a pastry blender. Some pea-sized pieces of butter should remain intact. 

    Butter added to flour for pie crust

    The Spruce / Cara Cormack

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

    Stir ice water into the flour mixture in the bowl

    The Spruce / Cara Cormack

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

    Dough on a floured surface

    The Spruce / Cara Cormack

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

    Pie dough wrapped in plastic wrap

    The Spruce / Cara Cormack

  7. Roll dough out into a circle about 11 inches in diameter. Preheat oven to 400 F.

    Roll out dough

    The Spruce / Cara Cormack

  8. Line a 9-inch pie plate with dough and crimp edge as desired.

    Pie plate with pie crust

    The Spruce / Cara Cormack

  9. Combine diced rhubarb with sugar, flour, salt, and nutmeg in a large bowl; blend thoroughly.

    Rhubarb, flour, sugar, salt, and nutmeg in a bowl

    The Spruce / Cara Cormack

  10. Whisk eggs with milk in another bowl.

    Eggs whisked together with milk in a bowl

    The Spruce / Cara Cormack

  11. Add egg mixture to rhubarb and stir until blended.

    Rhubarb filling in a bowl

    The Spruce / Cara Cormack

  12. Turn rhubarb mixture into prepared pie crust. Dot with butter.

    Rhubarb mixture in pie crust

    The Spruce / Cara Cormack

  13. Bake for 45 to 55 minutes, or until set. 

    Rhubarb pie baked and cooling

    The Spruce / Cara Cormack

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

    Classic Rhubarb Custard Pie (With Crust Recipe) on a cooling rack

    The Spruce / Cara Cormack

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

    Classic Rhubarb Custard Pie (With Crust Recipe) sliced

    The Spruce / Cara Cormack

Tip

  • 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.