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RECIPE
9 INGREDIENTS 15 STEPS 4hr

Rhubarb Custard Pie

Rhubarb Custard Pie is a simple dessert recipe perfect for a sweet spring treat! A flaky pie crust filled with creamy and rich vanilla custard and tender rhubarb fresh from the garden. This is one of our favorite ways to enjoy the unique flavor of rhubarb. Lovely served with a dollop of lightly sweetened whipped cream!
Rhubarb Custard Pie Recipe | SideChef
Rhubarb Custard Pie is a simple dessert recipe perfect for a sweet spring treat! A flaky pie crust filled with creamy and rich vanilla custard and tender rhubarb fresh from the garden. This is one of our favorite ways to enjoy the unique flavor of rhubarb. Lovely served with a dollop of lightly sweetened whipped cream!
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
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My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
4hr
Total Time
1hr 50min
Active Time
$2.78
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1
Pie Crust
homemade or frozen
3 cups
sliced into 1/2-inch thick pieces
3
Large Eggs , beaten, room temperature
1 cup
Whipping Cream , room temperature
1/4 cup
1/2 tsp
1 tsp
Pure Vanilla Extract
1/4 tsp
Almond Extract
(optional)
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Nutrition Per Serving

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CALORIES
406
FAT
19.1 g
PROTEIN
4.9 g
CARBS
55.5 g

Author's Notes

Alternatively, you can replace fresh rhubarb with frozen rhubarb for this recipe – make sure it is thawed and drained well. If using frozen rhubarb, make sure to pat it dry after thawing as rhubarb tends to leach out moisture as it thaws, which can result in a soggy and runny custard. Tossing the sliced rhubarb in a little flour keeps it from releasing too much liquid.

Try adding a cup of fresh raspberries, strawberries (cut into bits), or blueberries to the filling – simply replace 1 cup of rhubarb with 1 cup of the fresh fruit of your choice.

Make it Gluten-Free: Substitute a good gluten-free baking mix for the flour (I recommend King Arthur or Bob’s Red Mill brands).

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Roll Pie Crust (1) out on a lightly floured surface into a 12-inch circle. Fit the crust inside a 9-inch pie plate, pressing the bottom and top sides of the plate. Fold crust edges under; crimp as desired.
Step 3
Place a piece of parchment paper over the crust on the pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
Step 4
Bake for 15 minutes. Remove from oven and carefully remove parchment paper and weights.
Step 5
Continue baking at 375 degrees F (190 degrees C) until the crust is light golden brown, about 5 minutes.
Step 6
Transfer to a wire rack and cool to room temperature for about 30 minutes.
Step 7
Reduce the oven temperature to 350 degrees F (180 degrees C).
Step 8
Wash the Rhubarb (3 cups) in cold water, pat dry, trim the ends and cut into 1/2-inch pieces.
Step 9
Next, prepare the rhubarb filling. In a medium bowl, whisk together the Large Eggs (3) , Whipping Cream (1 cup) , Pure Vanilla Extract (1 tsp) , Almond Extract (1/4 tsp) , Salt (1/2 tsp) , Granulated Sugar (1 1/2 cups) , and All-Purpose Flour (3 Tbsp) until well blended.
Step 10
Toss the rhubarb with the remaining All-Purpose Flour (1 Tbsp) until evenly coated.
Step 11
Place cooled pie plate on a large rimmed baking sheet. Place rhubarb in the cooled pie crust and pour the egg mixture evenly over the rhubarb.
Step 12
Wrap the edges of the pie crust with aluminum foil, or place a pie crust shield on top of the pie.
Step 13
Bake at 350 degrees F (180 degrees C) until filling is set and a thermometer inserted into the center of the pie registers 175 degrees F (80 degrees C), about 60-70 minutes. The custard should be set – it will continue to thicken as it cools.
Step 14
Transfer to a wire rack and cool completely (about two hours).
Step 15
Serve at room temperature or chilled.
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Nutrition Per Serving
Calories
406
% Daily Value*
Fat
19.1 g
24%
Saturated Fat
9.9 g
50%
Trans Fat
0.4 g
--
Cholesterol
112.7 mg
38%
Carbohydrates
55.5 g
20%
Fiber
1.1 g
4%
Sugars
38.7 g
--
Protein
4.9 g
10%
Sodium
291.7 mg
13%
Vitamin D
0.5 µg
2%
Calcium
64.0 mg
5%
Iron
0.9 mg
5%
Potassium
158.9 mg
3%
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