Easy Rhubarb Custard Pie (an Old Fashioned Recipe) (2024)

Bake up this easy, old fashioned rhubarb custard pie for the most amazing springtime dessert.

This decadent dessert is rich, creamy, and tart and yet incredibly easy to pull together for a pie that is sure to delight andmake use of that ever abundant rhubarb.

Simple Ingredients

One of the best things about this pie is that it is so very basic. Once rhubarb season has arrived, the rest of the ingredients are likely already in your pantry.

And yet it is because of that simplicity that this pie is so very good.

Rhubarb–Fresh rhubarb works well for this recipe. If you aren’t growing rhubarb, you can find it in season at the farmers market or your local grocery store. Frozen rhubarb works well too, just be sure to use all the juices that are released as the rhubarb thaws. You’ll need about 4 cups ofrhubarb for this recipe.

Sugar–You can adjust the sugar up or down depending on the tartness of the rhubarb and your desired tartness of the pie. Go down to 1 cup of sugar for a much more tart rhubarb pie but one that still delicious and sweet enough. Or go up to 1 1/2 cups or even more sugar for something much sweeter and less tart.

Flour–We use all-purpose flour in this recipe. However, a gluten-free flour can be substituted to make a crustless rhubarb custard for those who are gluten-free.

Eggs–Whatever eggs you normally use is great for this recipe. There’s no need to be exact on egg size.

Milk –Whatever milk you normally use will work in this recipe. That being said, if you use half-and-half or heavy cream the custard filling will be richer. An unflavored non-diary milk will also work for those who are dairy free.

Butter –Salted or unsalted butter will work in this recipe. Again, just use what you have, this is a super versatile dessert recipe!

Pie Crust Options

Use your favorite pie dough recipe here, no need to make something special. If you don’t have a favorite, here’s an super-easy pie crust recipefor you to try. If you normally rely on store-bought pie crust, this is a great time to try making homemade pie crust. It’s not hard at all!

You could bake it up with just a bottom crust, just bake until the custard is set. Also, lattice top crust would also work delightfully instead of the double crusts as pictured.

Making Rhubarb Custard Pie

A printable recipe is below. If you’re new to cooking from scratch, these are the steps you need to take to make a this pie.

1. Preheat oven
2. Make a pie crust recipe – be sure to chose one that makes enough for a top crust and a bottom crust, if you want a top crust.
3. Using a rolling pin, roll out half the pie crust dough on a lightly floured work surface (if your recipe only makes one crust, roll out all of it)
4. Fold the rolled pie crust in half and then put it in the center of the pie pan (covering only half of the pie pan). Unfold the pie crust and gently press it into the corners of the pie pan.
5. Place cut rhubarb stalks in a single layer in the pie shell
6. Mix custard ingredients and pour over rhubarb
7. Roll out second half of the pie crust dough.
8. Fold the rolled pie crust in half and then put it in the center of the pie. Unfold the pie crust to cover the top of the pie.
9. Crimp the edges shut and make a few slits in the top pie crust (to release air)
10. Put the pie in the oven with a baking sheet on the bottom rack to catch any drips and bake
11. Once the pie is finished baking, remove from oven and let it cool on a wire rack.
12. Enjoy!

​How to Serve

Do let the pie cool about an hour at room temperature before slicing. It doesn’t have to be cold but you don’t want it to be steaming hot either.

This rhubarb pie is so delicious with it’s rich egg custard, that you can serve it all by itself and no one will complain. That being said, no one will complain if you serve with a scoop of vanilla ice cream or whipped heavy whipping cream either.

How to Store

​Since this rhubarb pie has a sweet custard filling, any leftovers will need to be stored in the refrigerator. You can cover the pie dish with aluminum foil, plastic wrap, or beeswax wrap. You can also transfer leftovers to an airtight container for storing in the refrigerator.

Leftover pie can be reheated in the microwave, or put in an oven-safe dish and reheated in the oven. That being said, this rhubarb custard pie recipe is very good cold, so reheating isn’t necessary.

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More Rhubarb Recipes

When rhubarb is in season, you’ll want to make the most of it The recipes below are a great way to do just that!

Balsamic Strawberry Rhubarb Jam

Rhubarb Custard Pie

Rhubarb Bars with Oatmeal

Canned Rhubarb

Rhubarb Pie Filling