How to Make Rhubarb Custard Pie: An In-Depth Guide

Kitchengroot is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Rhubarb custard pie is a timeless dessert that beautifully balances the tartness of rhubarb with the creamy sweetness of custard, all encased in a flaky, buttery crust. This delectable pie is not only a treat for the taste buds but also a visual delight with its vibrant red rhubarb filling.

This in-depth guide provides a step-by-step recipe for making a rhubarb custard pie, allowing you to enjoy this classic dessert with confidence. Whether you are a seasoned baker or a beginner, this guide will help you create a pie that is delicious.



For the Pie Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 3-4 tablespoons cold water


For the Rhubarb Filling

  • 3 cups fresh rhubarb, chopped
  • 1 1/4 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg


For the Custard

  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup whole milk
  • 1/2 teaspoon alcohol-free vanilla extract



Step 1: Prepare the Pie Crust

  1. Combine Dry Ingredients:
    • In a large mixing bowl, combine the flour and salt.
  2. Cut in the Butter:
    • Add the chilled, cut butter pieces to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
  3. Add Water:
    • Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Avoid overworking the dough.
  4. Chill the Dough:
    • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to make it easier to handle.

Step 2: Preheat the Oven

  • Preheat your oven to 375°F (190°C).

Step 3: Prepare the Rhubarb Filling

  1. Mix Ingredients:
    • In a medium bowl, combine the chopped rhubarb, 1 1/4 cups granulated sugar, 2 tablespoons flour, and 1/4 teaspoon ground nutmeg. Mix well to coat the rhubarb evenly.

Step 4: Roll Out the Dough

  1. Roll the Dough:
    • On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. The dough should be about 1/8-inch thick.
  2. Transfer to Pie Dish:
    • Carefully transfer the rolled-out dough to the pie dish. Trim any excess dough, leaving about a 1-inch overhang. Fold the overhang under itself and crimp the edges as desired.

Step 5: Assemble the Pie

  1. Add Rhubarb Filling:
    • Spread the rhubarb mixture evenly in the prepared pie crust.

Step 6: Prepare the Custard

  1. Beat the Eggs:
    • In a separate bowl, beat the eggs until well blended.
  2. Add Sugar, Milk, and Vanilla:
    • Add the 1 cup granulated sugar, 1/2 cup whole milk, and 1/2 teaspoon alcohol-free vanilla extract to the beaten eggs. Mix until smooth.

Step 7: Pour the Custard

  • Pour the custard mixture over the rhubarb in the pie crust.

Step 8: Bake the Pie

  1. Bake:
    • Place the pie in the preheated oven and bake for 50-60 minutes, or until the custard is set and the crust is golden brown.
  2. Check Halfway:
    • Check the pie halfway through baking. If the crust edges are browning too quickly, cover them with foil to prevent burning.

Step 9: Cool and Serve

  1. Cool the Pie:
    • Allow the pie to cool completely before serving. This helps the custard to set properly.
  2. Serve:
    • Slice and serve the pie as is, or with a dollop of whipped cream or a scoop of vanilla ice cream


Tips for Success

  • Use Fresh Ingredients: Fresh rhubarb will give the best flavor and texture to your pie.
  • Monitor the Oven: Every oven is different, so start checking the pie a few minutes before the suggested baking time.
  • Custard Setting: The custard should be set but slightly jiggly in the center when you remove the pie from the oven. It will continue to set as it cools.



Please enter your comment!
Please enter your name here