Classic Rhubarb Custard Pie

This time-honored recipe delivers the perfect balance of sweet and tart in every luscious bite, making it a standout fruit pie dessert that has graced family tables for generations.

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Course: Dessert

Cuisine: American

Keyword: Rhubarb Pie, Custard Pie, Fruit Pie, Rhubarb Dessert, Seasonal Baking

Prep Time: 30

Cook Time: 50

Chill Time: 30

Total Time: 1 50

Servings: slices

Calories: 385kcal

Equipment

9-inch Pie Dish
Baking Sheet
Pastry Blender
Mixing bowls

Ingredients

Flaky Crust

2½ cups all-purpose flour substitute up to half with whole wheat pastry flour for added nutrition
1 tsp salt
1 tbsp granulated sugar
1 cup cold unsalted butter cubed
¼ to ½ cup ice-cold water

Silky Rhubarb Filling

4 cups fresh rhubarb cut into ½-inch pieces (about 1 pound)
1½ cups granulated sugar can reduce to 1¼ cups if you prefer less sweetness
3 large eggs room temperature
¼ cup all-purpose flour
¼ tsp salt
¼ cup heavy cream
1 tsp pure vanilla extract
¼ tsp freshly grated nutmeg
1 tbsp butter cut into small pieces

Instructions

Combine the flour, salt, and sugar in a large bowl. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces remaining. Drizzle in ice-cold water, 1 tablespoon at a time, mixing gently until the dough just holds together when pinched. Form into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
Roll out one disc of dough on a lightly floured surface to about 12 inches in diameter. Transfer to a 9-inch pie dish, gently pressing into the bottom and sides. Trim excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp decoratively. Refrigerate while preparing the filling.
Place the chopped rhubarb in a large colander and rinse thoroughly. Pat dry with paper towels to remove excess moisture.
In a medium bowl, whisk together the sugar, eggs, flour, and salt until well combined and slightly lightened in color. Stir in the heavy cream, vanilla extract, and nutmeg until smooth.
Preheat your oven to 425°F (220°C) with a baking sheet inside. Arrange the rhubarb pieces evenly in the chilled pie crust. Pour the custard mixture over the rhubarb and dot with butter pieces.
Place the pie on the preheated baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 30-35 minutes more, or until the center is just set with a slight wobble.
Allow the pie to cool for at least 2 hours before serving to ensure the custard sets properly.

Notes

For the flakiest crust, freeze your butter for 15 minutes before cutting it into the flour.

The key to silky custard is incorporating air while whisking – about 45 seconds of vigorous whisking creates the ideal texture.

Baking on a preheated sheet gives your bottom crust a headstart, reducing underbaking.

For a strawberry-rhubarb variation, replace up to 1 cup of the rhubarb with hulled, quartered strawberries.

This pie can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.

Nutrition

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