Rhubarb Custard Pie

If you’re seeking a dessert that beautifully balances sweetness and tartness, look no further than Rhubarb Custard Pie. This creamy, flavorful pie is a delightful treat that captures the essence of spring and summer with its vibrant pink hues and smooth custard filling. The combination of tangy rhubarb with the richness of custard creates a mouthwatering experience that is hard to resist. Fun fact: rhubarb is actually a vegetable, but it’s often treated like a fruit in desserts—who knew we were living a little lie on the dessert table?

This Rhubarb Custard Pie is special not just for its taste but also for its ease of preparation. With simple ingredients that most home cooks have on hand, you can whip up this charming pie in no time. Whether you’re hosting a family gathering, a picnic, or just looking for a new dessert to enjoy with your loved ones, this pie has got you covered. If you’ve ever made a classic apple pie and loved its comforting flavors, you’ll adore this twist on pie with a refreshing kick! So roll up your sleeves and get ready to impress your family with this delightful dessert.

What is Rhubarb Custard Pie?

You might be wondering, “What’s up with Rhubarb Custard Pie?” Well, first things first, it’s not just your average pie; it packs a punch of tangy rhubarb goodness wrapped in a smooth custard shell. But have you tried saying “Rhubarb Custard Pie” three times fast? It’s a mouthful, isn’t it? The name may sound a bit fancy, but it evokes an old classic that many grandmothers used to bake during rhubarb season. In fact, there’s a saying: “The way to a man’s heart is through his stomach,” and with desserts like this one, who can argue? So why don’t you treat your loved ones to a slice of happiness, and dive into making this delightful pie today?

Why You’ll Love This Rhubarb Custard Pie:

You’re going to absolutely adore Rhubarb Custard Pie for a few fabulous reasons. First, the standout highlight of this dish is the delightful contrast between the tartness of the fresh rhubarb and the creamy custard that envelops it. This unique flavor combo will tantalize your taste buds like no other.

Second, making this pie at home is not only cost-effective but also an excellent way to use up rhubarb if you have it growing in your garden. You’ll save money by avoiding purchasing pre-made desserts from stores, which can’t compare to the freshness of a homemade pie.

Lastly, the ingredients are simple yet impactful. You can enhance the custard filling with a sprinkle of nutmeg or a splash of vanilla extract for added depth. It’s like having your own personal dessert adventure while creating this masterpiece! If you love creating delightful sweets, don’t forget to check out our delicious Peach Cobbler recipe for another fantastic treat!

How to Make Rhubarb Custard Pie

Quick Overview

Making Rhubarb Custard Pie is as easy as pie! This delightful dish blends fresh rhubarb with a creamy filling, all encased in a buttery crust. The best part? You can have it prepped and baked in just over an hour, making it an ideal dessert for any occasion.

Key Ingredients for Rhubarb Custard Pie

To create this delicious pie, you’ll need the following ingredients:

• 1 unbaked pie crust (store-bought or homemade)
• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• ¼ cup all-purpose flour
• ½ teaspoon ground cinnamon
• 3 large eggs
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
2. Prepare the Pie Crust: Roll out the pie crust and fit it into a 9-inch pie plate. Crimp the edges as desired. If using a store-bought crust, simply place it in the pie dish.
3. Chop the Rhubarb: Rinse and chop the fresh rhubarb into small pieces, roughly ½ inch thick.
4. Mix the Filling: In a large bowl, combine sugar, flour, cinnamon, and salt. Set aside. In another bowl, beat the eggs and then add the heavy cream and vanilla extract. Mix until combined.
5. Combine Mixtures: Stir the chopped rhubarb into the sugar mixture, ensuring all the pieces are coated. Pour the creamy egg mixture over the rhubarb and fold gently to combine.
6. Fill the Crust: Pour the rhubarb and custard filling into the prepared pie crust, leveling it off with a spatula.
7. Bake: Place the pie in the preheated oven and bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
8. Cool: Allow the pie to cool for at least 30 minutes before slicing to ensure the custard sets properly.
9. Serve: Enjoy your Rhubarb Custard Pie warm or chilled with a dollop of whipped cream!

What to Serve Rhubarb Custard Pie With

Rhubarb Custard Pie pairs beautifully with various complements! Consider serving it with a scoop of vanilla ice cream if you love that creamy contrast. It’s also lovely topped with freshly whipped cream for a classic touch. For a twist, try a serving of tart yogurt on the side for a refreshing contrast. Don’t forget to brew a pot of tea or coffee; the warm beverages will enhance the pie’s flavors and make for a comforting dessert experience.

Top Tips for Perfecting Rhubarb Custard Pie

1. Use Fresh Rhubarb: Fresh is best! Make sure your rhubarb is firm and free of blemishes for the perfect taste and texture.
2. Adjust Sugar Levels: If you prefer a less tart pie, you can increase the sugar slightly to balance the rhubarb’s natural bite.
3. Blind Bake Crust: To prevent sogginess, consider blind baking the pie crust for about 10 minutes before adding the filling.
4. Eggs: Ensure your eggs are at room temperature for a smoother custard blend.
5. Common Mistakes to Avoid: Don’t skip cooling before cutting! This will help the custard set and slice beautifully.

Storing and Reheating Tips

To store leftover Rhubarb Custard Pie, cover it loosely with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. If you want to save some for later, you can freeze the pie before baking; it can be kept in the freezer for up to 3 months. To reheat, simply place the pie in a preheated oven at 350°F (175°C) for about 20 minutes, or until warmed through. Enjoy the delightful flavors of your homemade Rhubarb Custard Pie again!

Incorporate this Rhubarb Custard Pie into your baking repertoire, and you’ll not only impress friends and family but also create lasting memories around the dinner table. Happy baking!

Rhubarb Custard Pie

A timeless classic featuring tart rhubarb baked in a silky custard filling with a buttery flaky crust. Sweet, tangy, and creamy all at once — the perfect spring or summer dessert.

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

• For the Pie:
• 1 unbaked 9-inch pie crust store-bought or homemade
• 3 cups fresh rhubarb chopped (about ½-inch pieces)
• For the Custard Filling:
• 1 ½ cups 300 g granulated sugar
• 3 tbsp all-purpose flour
• ¼ tsp salt
• 3 large eggs lightly beaten
• 1 cup 240 ml heavy cream (or half-and-half)
• 1 tsp vanilla extract

Equipment

• 9-inch pie dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Rolling pin (if making homemade crust)
• Spatula

Method

 

1. Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish and crimp the edges.
2. Spread chopped rhubarb evenly over the unbaked crust.
3. In a bowl, whisk sugar, flour, and salt. Add eggs, cream, and vanilla, whisking until smooth.
4. Pour custard mixture over the rhubarb.
5. Bake 45–55 minutes, or until custard is set and top is lightly golden. The center should jiggle slightly but not be liquid.
6. Cool pie completely on a wire rack before slicing. Serve chilled or at room temperature.

Notes

If rhubarb is extra tart, reduce sugar slightly or serve with whipped cream.

For added flavor, sprinkle a pinch of nutmeg or cinnamon into the custard mixture.

Store leftovers covered in the fridge for up to 3 days.