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Rhubarb Custard Pie Recipe

Best Rhubarb Custard Pie Recipe

A creamy, tangy pie with fresh rhubarb and vanilla custard. Optional strawberries add sweetness.
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Course: Dessert
Cuisine: American
Keyword: recipe for rhubarb custard pie, Rhubarb Custard Pie Recipe, rhubarb pie recipe custard
Prep Time: 20 minutes
Cook Time: 50 minutes
Resting Time: 1 hour
Total Time: 2 hours 10 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!).

Nutrition

Calories: 400kcal
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