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–+ servings
Delicious homemade rhubarb custard pie served on a plate

Rhubarb Custard Pie

A delightful and simple pie featuring tart rhubarb and a silky custard, perfect for spring meals and gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American, Spring
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Pie
  • 1 each unbaked pie shell (9-inch)
  • 3 cups chopped rhubarb, cut into about 1/2-inch pieces
For the Custard
  • 1 1/4 cups granulated sugar Reduce by 2 to 4 tablespoons if rhubarb is mild.
  • 3 large eggs, beaten Room temperature is best.
  • 1 cup heavy whipping cream Substitute: half-and-half for a lighter custard.
  • 3 tablespoons all-purpose flour Substitute: 2 tablespoons cornstarch for a gluten-free thickening option.
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and position a rack in the center.
  2. Scatter the chopped rhubarb evenly across the bottom of the unbaked 9-inch pie shell.
  3. In a medium mixing bowl, whisk together the sugar and beaten eggs until homogeneous. Add the heavy cream, flour, and salt, whisking until smooth.
Baking
  1. Pour the custard mixture over the rhubarb, ensuring it seeps around the pieces.
  2. Place the pie on a baking sheet and bake at 400°F for 10 minutes.
  3. After 10 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for about 40 minutes until the center is mostly set with a slight wobble.
  4. Remove the pie and let it cool to room temperature on a rack, then refrigerate until fully chilled, at least 2 hours.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 12g

Notes

Serve slices chilled or slightly cool. Top with whipped cream, vanilla ice cream, or a sprinkle of lemon zest. Store leftovers in the refrigerator for up to 3 to 4 days.

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