Delicious Rhubarb Custard Pie Recipe: A Sweet and Tangy Treat for Every Occasion

This rhubarb custard pie recipe is a springtime classic that balances the sharp tang of fresh rhubarb with the creamy sweetness of vanilla custard. It’s easy to make, uses simple ingredients, and delivers a dessert that’s both nostalgic and exciting. Perfect for picnics, family dinners, or impressing your neighbors, this pie is a crowd-pleaser. Bonus: We’ve added a strawberry twist for extra color and flavor!

A Story to Make You Smile: The Rhubarb Rebel

When I was 7, I snuck into Grandma’s garden and bit into a raw rhubarb stalk, thinking it was candy. My face puckered like a raisin! But Grandma laughed, handed me a slice of her custard rhubarb pie recipe, and said, “Sweet fixes sour.” That pie changed everything. Now, I’m sharing her secret with a twist.

Fun Fact: Rhubarb is technically a vegetable, but a 1947 U.S. court case ruled it a “fruit” for tax purposes. Talk about a legal dessert!

News Flash: In 2022, a Minnesota baker set a world record for the largest rhubarb pie, 12 feet wide! (No, you don’t need a tractor-sized oven for this recipe.)

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Best Rhubarb Custard Pie Recipe

A creamy, tangy pie with fresh rhubarb and vanilla custard. Optional strawberries add sweetness.

Course Dessert

Cuisine American

Keyword recipe for rhubarb custard pie, Rhubarb Custard Pie Recipe, rhubarb pie recipe custard

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Resting Time 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 8

Calories 400kcal

Cost 11

Equipment

• 1 pie dish (9-inch)
• 1 mixing bowl
• 1 Whisk
• Measuring cups/spoons
• Oven

Ingredients

• 1 pie crust store-bought or homemade
• 3 cups fresh rhubarb chopped (or frozen, thawed)
• 3 large eggs
• 1½ cups white sugar
• ¼ cup melted butter
• ¼ cup flour
• 1 tsp vanilla extract
• ½ tsp salt
• Optional: 1 cup sliced strawberries for strawberry rhubarb custard pie recipe

Instructions

• Preheat oven to 375°F (190°C).
• Press pie crust into dish; poke holes with a fork. Prebake 10 minutes.
• Layer rhubarb (and strawberries, if using) in the crust.
• Whisk eggs, sugar, butter, flour, vanilla, and salt. Pour over rhubarb.
• Bake 45–50 minutes until custard is set (no jiggle!).
• Cool 1 hour before slicing.

Notes

Add cinnamon for warmth.

Swap rhubarb with apples in fall.

Use a gluten-free crust for allergies.

Top with whipped cream or ice cream.

Freeze leftovers (if there are any!).

Rhubarb: The Unsung Hero of Spring

Rhubarb grows so fast in spring you can hear it creak! It’s packed with vitamin K and fiber, but never eat the leaves. they’re toxic. (Grandma warned me after my garden raid!)

Pro Tip: For extra red color, pick ruby-red rhubarb stalks. Green stalks work too. they’re just as tart!

Why This Recipe Works

The custard rhubarb pie recipe magic happens when the rhubarb’s sharpness softens into the sweet custard. Eggs and flour thicken the filling, while butter adds richness. Strawberries? They’re optional but add a juicy pop.

FAQs (Because We’ve All Got Questions)