This Rhubarb Custard Pie brings the perfect balance between tart and sweet, with a custardy filling nestled in a flaky pie crust. It’s a simple, nostalgic dessert that celebrates the tangy flavor of rhubarb in every bite.
Inspired by the classic pairing of rhubarb and strawberries in pies, this recipe takes a more traditional route, reminiscent of an old-fashioned custard pie. Think of it as the cousin to a Strawberry Rhubarb Custard Galette but with a rich, creamy twist!
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Why You'll Love Rhubarb Custard Pie
Sweet Tart Flavor: Tart rhubarb and creamy custard come together for a match made in pie heaven.
Custard like filling: this rhubarb pie has a custard like filling that is formed by the use of flour and eggs in the pie filling.
Great for any occasion: Whether it’s a summer picnic or a holiday table, this pie always impresses.
Ingredients
- Pie crust
- Eggs
- Granulated sugar
- Butter
- Rhubarb: can be fresh or frozen. If using frozen, keep the rhubarb in frozen state, do not thaw!
- Ground cinnamon
- Flour: used to thicken custard filling
How to Make Rhubarb Custard Pie
Dice
Dice rhubarb and place in large mixing bowl.
Add dry ingredients
Add rhubarb, ⅓ cup of flour, white sugar, and cinnamon until rhubarb is coated.
Stir in egg
Stir in beaten egg until combined. Set aside.
Roll & Fill
Roll dough out on a floured surface until about 10-11 inch circle in diameter. Place bottom crust in pie pan and fit to pie dish. Add pie filliings.
Roll top pastry dough
Roll out second disk of dough, fold the dough in quarters (it will be triangle shape), and cut 2-3 slits on each side of the triangle.
Arrange top crust
Place dough on ¼ of the pie.
Crimp edges
Gently pick up folded half and bring to cover the pie. Pinch edges of pie together removing any excess dough around the edges of the pie
Bake
Cover pie with pie guard or aluminum foil and bake for 25 minutes. Remove guard/foil and continue baking for another 30 minutes until filling is bubbly and pastry is golden brown.
See recipe card below for full instructions.
Equipment
Pie dish: use a 9-inch pie plate, glass or ceramic both work well.
Food processor: this works to mix the pie crust together quickly, however a pastry cutter can be used in its place.
Rolling pin: used to roll the pie dough out into a large circle.
Sharp knife: used to cut excess pie dough from around the edge of the pie crust and to cut slits into the top pie crust.
Aluminum foil: protects the pie crust from burning
Storage
Room Temperature: not recommended
Refrigerate: for best results, store completely cooled pie in an airtight container in the fridge up to 4 days.
Reheat: if desired, rhubarb pie can be reheated in the oven at 350 degrees for 10-15 minutes or until heated through.
Variations
- Substitute 2 cups of sliced fresh strawberries for 2 cups of rhubarb.
- Make this recipe for Mom's Oil pie crust instead of using premade pastry dough.
Tips
- Cutting slits in the top of the pie crust will allow steam to release from the pie while it is baking.
- Brush the top crust of the unbaked pie with an egg wash or heavy cream to enhance the golden brown color on the crust.
- Sprinkle the top of the unbaked pie with coarse sugar crystals.
🙋 FAQ's
You can freeze an unbaked rhubarb pie by wrapping it tightly in plastic wrap and then in aluminum foil. To bake, remove pie from freezer and preheat the oven to 375 degrees F, then place frozen pie in the oven and bake as directed. You may need to add 10-15 minutes to the bake time for pie to cook completely.
Related Recipes
You must try my Mom's recipe for Rhubarb Sauce and it's great on toast, muffins, ice cream and more.
These Rhubarb Custard Bars are THE recipe to win your loved ones over to rhubarb desserts!
Cream and delicious Baked Rhubarb Cheesecake.
My favorite Rhubarb Crumble Muffin recipe.
Serve with..
Serve rhubarb pie with a scoop of vanilla ice cream or rhubarb ice cream.
The Last Word
Rhubarb has a lot of different varieties. Rhubarb stalks can vary in color from light pink to green. The greener variety is the heartier variety which is what I received this year when I visited my parents (and why you see some images of pie with a green filling). Red is more pleasing to the eye, no matter the color the rhubarb pie is still delicious!
Many think that the red stalks are "sweeter" however, that is not a correct assumption as there is no such thing as sweet rhubarb. Green rhubarb stalks tend to be thicker whereas red stalks tend to be more tender and thinner. I like getting the red stalks because I do like the color better, but the green stalks work just as great in a recipe as the red.
When you make this rhubarb custard pie recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Rhubarb Pie
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Ingredients
- 6 cups rhubarb washed and cut into slices
- ¾ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 1 egg beaten
- ⅓ cup flour
- 1 tablespoon salted butter
- 2 crust pie crusts
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, toss together rhubarb, ⅓ cup of flour, white sugar, and cinnamon until rhubarb is coated. Stir in beaten egg until combined. Set aside.
- Roll dough out on a floured surface until about 10-11 inch circle in diameter. Place bottom crust in pie pan and fit to pie dish.
- Transfer rhubarb mixture to the bottom crust in the pie dish. Dot the top of the pie with butter.
- Using cold water, dab fingers into the water and then lightly tap the edge of the bottom pie dough with your fingers to dampen the dough.Roll out second disk of dough, fold the dough in quarters (it will be triangle shape), and cut 2-3 slits on each side of the triangle and place on ¼ of the pie.
- Unfold dough and carefully transfer dough to cover top of pie. Gently pick up folded half and bring to cover the pie. Pinch edges of pie together removing any excess dough around the edges of the pie. Crimp pie dough together as desired.
- Cover pie with pie guard or aluminum foil and bake for 25 minutes. Remove guard/foil and continue baking for another 30 minutes until filling is bubbly and pastry is golden brown.
- Remove from oven and cool completely before cutting.
Connie Walker says
Can frozen Rhubarb be used in place of fresh?
Shelby Law Ruttan says
Yes, just be sure it is frozen, don't thaw it out first.
Carrie R says
I think that I need to give rhubarb a good solid shot again soon. It just hasn't been something that I have got into all that much. But your pie looks delicious! 🙂
Rachael says
wow this pie looks so good! I'd love to try this out!
Sandra Shaffer says
I don't think I've ever tasted rhubarb! I need to change that. Thanks for the tips between the red and green stalks! Your pie is beautiful!
Sheena @ Hot Eats and Cool Reads says
This pie looks perfect, Shelby!! I would have no problem eating the whole thing! Great recipe! 😉
Christie Daruwalla says
I love a rhubarb dessert. Sounds even better with a custard filling
Renee Paj says
I have to admit, I've never seen green rhubarb, but I know I would love a slice of that pie! It looks just perfect in every way! Rhubarb has quickly grown to be one of my favorite things about spring!