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
-
Preheat oven to 375°F (190°C).
-
In a mixing bowl, whisk together sugar, flour, and nutmeg.
-
Add diced rhubarb to the bowl and toss until evenly coated. Let sit briefly.
-
In another bowl, whisk together orange zest, vanilla extract, heavy cream, and eggs until smooth.
-
Pour the custard mixture over the rhubarb and mix well.
-
Transfer filling into the unbaked pie crust and spread evenly.
-
Dot the top with small pieces of salted butter.
-
Bake for 45–50 minutes. After 20 minutes, cover crust edges with foil to prevent over-browning.
-
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
