Classic Rhubarb Custard Pie Recipe

Total: 80 mins
Prep: 30 mins
Cook: 50 mins
Yield: 8 servings

91 ratings

Nutritional Guidelines (per serving)
445	Calories
20g	Fat
60g	Carbs
7g	Protein

Nutrition Facts
Servings: 8 servings
Amount per serving
Calories	445
% Daily Value*
Total Fat 20g	26%
Saturated Fat 10g	50%
Cholesterol 147mg	49%
Sodium 579mg	25%
Total Carbohydrate 60g	22%
Dietary Fiber 3g	12%
Protein 7g
Calcium 124mg	10%
*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 fix with 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.

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 salt
Optional: 1 teaspoon sugar (scant)
8 tablespoons butter (chilled, cut into small pieces)
4 to 6 tablespoons water (with ice)
For the Rhubarb Custard Filling
3 cups rhubarb (diced)
1 1/2 cups granulated sugar
3 tablespoons all-purpose flour
Pinch salt
1/2 teaspoon ground nutmeg
2 large eggs
2 tablespoons milk
1 tablespoon butter

Gather the ingredients.

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To make the pie crust, combine the 1 1/4 cups of flour with the 1/2 teaspoon of salt, and 1 teaspoon of sugar in a large bowl. Whisk to combine thoroughly.

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Add the 8 tablespoons of cut-up butter and work it into the flour mixture with fingers or a pastry blender. You should have some pea-size pieces of butter still intact.

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

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Turn the dough out onto a floured surface and press until you have a smooth dough. Do not overwork or the crust will be tough.

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

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Heat the oven to 400 F (200 C/Gas 6).
Roll the dough out into a circle about 11 inches in diameter.

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

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In a large bowl, combine the diced rhubarb with the sugar, flour, salt, and nutmeg; blend thoroughly.

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In another bowl, whisk the eggs with the milk.

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

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

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Bake in the preheated oven for 45 to 55 minutes, or until set.

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Remove the 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.

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