My Rhubarb Custard Pie is a perfect summer dessert. Rich and creamy custard paired with sweetened rhubarb and baked in a flakey pie crust.
Rhubarb is one of my favorite summer treats. It is tart and so delicious in baked goods- like pie! I love strawberry rhubarb jam, pies, and quick breads (like my Rhubarb Banana Bread or Strawberry Rhubarb Bread). Typically, rhubarb has a partner in crime in baking, but I really love to let it shine when I make Rhubarb Custard Pie.
The pie offers enough sweetness from the sugar and richness of the custard to stand next to the tart seasonal summer rhubarb. It is a unique, rich, and delicious dessert!
What You Need to Make It
Frozen Deep-Dish Pie Crust - I do not use a regular crust depth. This is a pretty heavy pie and needs the additional space of a deep-dish crust.
Chopped fresh rhubarb
Granulated white sugar- If you like your pie very sweet you can increase the sugar by a half-cup.
Eggs
Heavy cream
Vanilla extract - extract can be omitted or you could use an almond extract for another lovely flavor.
All-purpose flour
Salt
How to Make The Pie
- Preheat the oven to 400°.
- Add the chopped rhubarb to the pie shell. Make sure that it is evenly spread out.
- In a medium bowl, whisk together the eggs, sugar, cream, vanilla, flour, and salt. The custard mixture should be smooth.
- Pour the custard over the rhubarb in the pie shell.
- Place in the oven and bake for 10 minutes. Reduce the oven heat to 350° and bake for an additional 45 minutes. The pie may slightly jiggle, but it should not be too liquidly.
- Remove from oven and allow the pie to cool before serving. It is important to allow the filling to cool because it will be thinner while warm. Store in the fridge.
Please note that it is very important to store the pie in the fridge. The egg custard is not counter stable like other pies not containing custard.
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Rhubarb Custard Pie
Ingredients
- 1 9-in Frozen Deep-Dish Pie Crust
- 3 cups chopped fresh rhubarb
- 1 cup granulated white sugar
- 3 eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 3 ½ tablespoon all-purpose flour
- ¼ tsp salt
Instructions
- Preheat the oven to 400°.
- Add the chopped rhubarb to the pie shell. Make sure that it is evenly spread out.
- In a medium bowl, whisk together the eggs, sugar, cream, vanilla, flour, and salt. The custard mixture should be smooth.
- Pour the custard over the rhubarb in the pie shell.
- Place in the oven and bake for 10 minutes. Reduce the oven heat to 350° and bake for an additional 45 minutes. The pie may slightly jiggle, but it should not be too liquidly.
- Remove from oven and allow the pie to cool before serving. It is important to allow the filling to cool because it will be thinner while warm. Store in the fridge.
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