|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 you can use ground cinnamon instead.
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
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
Gather the ingredients.
In a large bowl, combine the flour, salt, and sugar, if using. Whisk to blend thoroughly.
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.
Stir in 4 tablespoons of ice water. Add more ice water, about 1 teaspoon at a time, until mixture begins to hold together.
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.
Shape into a flattened disk. Cover and refrigerate for 30 minutes.
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.
Transfer the dough to a 9-inch pie plate. Fold any excess dough over on itself and crimp the edge as desired.
In a large bowl, toss together the rhubarb, sugar, flour, nutmeg, and salt.
In a small bowl, whisk the eggs with milk.
Add the egg mixture to the rhubarb mixture, stirring until blended.
Transfer the rhubarb mixture into the prepared pie crust. Dot with butter.
Bake until set in the center, 45 to 55 minutes. If your crust begins to brown too much, cover the edges with foil.
Remove the pie to a rack to cool completely before slicing.
Serve the rhubarb-custard pie with a big dollop of freshly whipped cream or ready-made whipped topping, if desired.
- 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.