A Rhubarb Custard Pie is my go-to dessert when rhubarb is in season. It’s a rustic, old-fashioned pie that brings together the tangy brightness of fresh rhubarb with the rich creaminess of custard, all tucked inside a buttery, flaky crust. This pie reminds me of springtime gatherings and recipes passed down through generations.
Why You’ll Love This Recipe
I love how this pie balances sweet and tart in such a comforting, nostalgic way. The custard mellows the sharp edge of the rhubarb, creating a creamy filling that pairs beautifully with the slight crunch of the crust. Hints of vanilla and orange zest add a lovely depth, making each bite subtly complex and incredibly satisfying. Whether it’s for a special occasion or just a treat to celebrate rhubarb season, this pie never fails to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup granulated sugar
¼ cup all-purpose flour
¼ teaspoon ground nutmeg
3 cups fresh rhubarb, diced
½ teaspoon orange zest
1 teaspoon vanilla extract
¼ cup heavy cream
2 large eggs
1 to 2 tablespoons salted butter
9-inch unbaked pastry pie crust
Directions
I start by preheating my oven to 375°F (190°C).
In a large mixing bowl, I whisk together the sugar, flour, and nutmeg.
I toss the diced rhubarb in with the dry mixture, making sure it’s well coated. Then I let it sit for a few minutes.
In another bowl, I mix the orange zest, vanilla, cream, and eggs until it’s smooth and creamy.
I pour that custard mixture over the rhubarb and stir everything together thoroughly.
I transfer the filling into the unbaked pie crust and spread it out evenly.
Then, I dot the top of the pie with small bits of salted butter.
I bake the pie for 45–50 minutes, and after about 20 minutes, I cover the crust edges with foil to keep them from over-browning.
Once the pie is golden and the filling is set, I take it out and let it cool completely on a wire rack.
Servings and timing
This recipe serves 8 people.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Each serving is about 310 kcal.
Variations
I sometimes swap the orange zest with lemon zest for a brighter citrus note. If I’m craving a bit of texture, I sprinkle a little streusel topping before baking. A dash of cinnamon instead of nutmeg changes the flavor profile subtly. For a dairy-free version, I’ve used coconut cream in place of heavy cream—it gives a unique twist that still works beautifully with the rhubarb.
Storage/Reheating
I store any leftover pie in the refrigerator, loosely covered with foil or plastic wrap. It keeps well for up to 3 days. When I want to enjoy a warm slice, I reheat it in the oven at 300°F (150°C) for about 10 minutes. I avoid microwaving it so the crust stays flaky.
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FAQs
How do I know when the custard is set?
I look for a firm center that doesn’t jiggle too much when I gently shake the pie. It usually sets during the last 10 minutes of baking.
Can I use frozen rhubarb?
Yes, I’ve used frozen rhubarb—just make sure to thaw and drain it well to avoid a watery filling.
Do I need to blind bake the crust?
No, since the filling bakes long enough, I don’t blind bake the crust beforehand.
Can I make this pie ahead of time?
Definitely. I like to make it the day before and store it in the fridge. The flavors meld and taste even better the next day.
What kind of crust works best?
I prefer a traditional buttery pie crust, but I’ve also used store-bought ones in a pinch, and they work just fine.
Conclusion
This Rhubarb Custard Pie is my personal springtime favorite—classic, comforting, and beautifully simple. The tartness of rhubarb paired with creamy custard and hints of vanilla and citrus makes it a perfect dessert for any occasion. If you’re looking to showcase rhubarb in the most delicious way, this pie is it.
📖 Recipe:
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Rhubarb Custard Pie
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This classic Rhubarb Custard Pie recipe is a nostalgic spring dessert made with fresh rhubarb, creamy vanilla custard, and a flaky pastry crust. A sweet-tart pie with hints of orange zest and nutmeg, perfect for celebrating rhubarb season. Serve it at gatherings, family dinners, or any occasion where comfort food is welcome. Keywords: rhubarb custard pie, spring dessert, old-fashioned rhubarb pie, easy rhubarb recipe.
Ingredients
1 cup granulated sugar
¼ cup all-purpose flour
¼ teaspoon ground nutmeg
3 cups fresh rhubarb, diced
½ teaspoon orange zest
1 teaspoon vanilla extract
¼ cup heavy cream
2 large eggs
1 to 2 tablespoons salted butter (for dotting on top)
9-inch unbaked pastry pie crust
Instructions
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Preheat oven to 375°F (190°C).
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In a mixing bowl, whisk together sugar, flour, and nutmeg.
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Add diced rhubarb to the bowl and toss until evenly coated. Let sit briefly.
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In another bowl, whisk together orange zest, vanilla extract, heavy cream, and eggs until smooth.
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Pour the custard mixture over the rhubarb and mix well.
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Transfer filling into the unbaked pie crust and spread evenly.
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Dot the top with small pieces of salted butter.
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Bake for 45–50 minutes. After 20 minutes, cover crust edges with foil to prevent over-browning.
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Remove from oven when filling is set and golden. Cool completely on a wire rack before serving.
Notes
Swap orange zest for lemon zest for a brighter flavor.
A streusel topping adds a crunchy twist.
Substitute cinnamon for nutmeg for a different spice profile.
Use coconut cream for a dairy-free version.
Use thawed and well-drained frozen rhubarb if fresh isn’t available.
Store leftovers covered in the fridge for up to 3 days. Reheat in oven to maintain crust texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 310 kcal
