Old Fashioned Rhubarb Pie

This classic rhubarb custard pie strikes the perfect balance between tart and sweet, creating a creamy, nostalgic dessert that celebrates spring's bounty with every bite.

No ratings yet

Print Pin

Course: Dessert

Cuisine: American

Keyword: Rhubarb Pie, Custard Pie, Old Fashioned Pie, Spring Dessert, Rhubarb Custard Pie

Prep Time: 30

Cook Time: 55

Chilling & Cooling Time: 2 15

Total Time: 4

Servings: slices

Calories: 385kcal

Equipment

9-inch Pie Dish
Rolling Pin
Baking Sheet
Wire Cooling Rack

Ingredients

Pie Crust

2 cups all-purpose flour
1 tsp salt
2/3 cup unsalted butter cold, cubed
6-8 Tbsp ice water

Custard Filling

4 cups fresh rhubarb chopped into 1/2-inch pieces
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 large eggs room temperature
2 Tbsp butter melted
1 tsp pure vanilla extract
1/4 tsp freshly grated nutmeg
pinch salt
1 Tbsp lemon zest optional

Topping

1 Tbsp milk or cream for brushing
1 Tbsp coarse sugar for sprinkling

Instructions

In a large bowl, whisk together 2 cups flour and 1 teaspoon salt. Using a pastry cutter or your fingertips, work the cold butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Drizzle ice water over the mixture, 1 tablespoon at a time, stirring gently with a fork until the dough begins to come together. Form into a ball, divide in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
While the dough chills, wash and trim your rhubarb stalks, removing any leaves. Cut into uniform 1/2-inch pieces. If your rhubarb is particularly stringy, run a paring knife along the back of each stalk to remove tough fibers.
In a medium bowl, whisk together 1 1/2 cups sugar and 1/4 cup flour. Add eggs one at a time, whisking until completely incorporated. Stir in melted butter, vanilla extract, nutmeg, salt, and lemon zest (if using) until smooth and silky.
Preheat your oven to 400°F (205°C). On a lightly floured surface, roll out one disc of dough to a 12-inch circle and transfer to a 9-inch pie dish.
Arrange chopped rhubarb evenly in the crust and pour the custard mixture over the top.
Roll out the second disc of dough and either create a lattice top or use as a solid top crust with decorative vents cut in. If using a full top crust, brush the edge of the bottom crust with water before sealing with the top crust.
Trim excess dough, crimp edges decoratively, brush with milk or cream, and sprinkle with coarse sugar.
Place the pie on a baking sheet and bake at 400°F for 15 minutes. Reduce heat to 350°F (175°C) and continue baking for 35-40 minutes until the filling is bubbling and the crust is golden brown. If the edges begin to brown too quickly, shield them with aluminum foil strips.
Allow the pie to cool completely on a wire rack for at least 2 hours before slicing to let the custard set properly.

Notes

For best results, use bright red rhubarb stalks which tend to be sweeter than the green ones. Remember that rhubarb leaves are toxic and must be completely removed. This pie can be made with frozen rhubarb—just thaw and drain excess liquid before using. For a less sweet version, reduce sugar to 1 1/4 cups or add 1/2 cup strawberries to enhance natural sweetness.

Nutrition

Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe