Rhubarb Custard Pie

This Rhubarb Custard Pie is a perfect blend of tangy and creamy flavors, showcasing the unique character of spring rhubarb in a rich custard, all nestled in a flaky homemade crust.

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Course: Dessert

Cuisine: American

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

Prep Time: 30

Cook Time: 55

Cooling Time: 2

Total Time: 3 25

Servings: slices

Calories: 420kcal

Equipment

9-inch Pie Plate
Baking Sheet
Pastry Cutter

Ingredients

For the Flaky Crust

1 1/2 cups all-purpose flour
1/4 tsp salt
1 tbsp granulated sugar
1/2 cup unsalted butter cold, cut into small cubes
3-4 tbsp ice water

For the Creamy Custard Filling

3 cups fresh rhubarb cut into ½-inch pieces (about 1 pound)
1 1/2 cups granulated sugar
3 large eggs
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp freshly grated nutmeg
1 cup heavy cream
1 tsp vanilla extract
1 tbsp butter melted

Instructions

In a large bowl, whisk together flour, salt, and sugar. 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. Add ice water one tablespoon at a time, stirring with a fork until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Wash the rhubarb stalks thoroughly and trim off any leaves (they're toxic!) and tough ends. Cut into ½-inch pieces. If using particularly tart rhubarb, you can toss the pieces with 2 tablespoons of sugar and let sit for 15 minutes to draw out excess moisture.
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch circle about ⅛-inch thick. Transfer to a 9-inch pie plate, trim the edges leaving a 1-inch overhang, then fold under and crimp decoratively. Refrigerate while preparing the filling.
In a medium bowl, whisk together the sugar, eggs, flour, salt, and nutmeg until smooth. Gradually whisk in the heavy cream, vanilla extract, and melted butter until fully combined. The custard should be silky and pourable.
Arrange the rhubarb pieces evenly in the chilled pie crust. Slowly pour the custard mixture over the rhubarb. The rhubarb will float—that's perfectly normal!
Bake for 15 minutes at 375°F, then reduce the temperature to 350°F and continue baking for 35-40 minutes, or until the custard is set but still slightly jiggly in the center. If the crust edges brown too quickly, cover them with foil or a pie shield.
Allow the pie to cool completely for at least 2 hours before slicing and serving. The custard will continue to set as it cools.

Notes

For an extra flaky crust, freeze your butter for 15 minutes before cutting it into the flour, and don't overwork the dough.

The redder your rhubarb stalks, the prettier your finished pie will be, though green stalks taste just as delicious.

Room temperature eggs incorporate more easily into the custard, resulting in a smoother texture.

Store the baked pie covered in the refrigerator for up to 3 days. For best texture, remove the pie from the refrigerator 30 minutes before serving.

Nutrition

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