Rhubarb Custard Pie

Classic 5-ingredient rhubarb custard pie with a creamy filling and flaky crust, perfect for spring.

Print Pin

Course: Dessert

Cuisine: American, Vintage Baking

Prep Time: 20

Cook Time: 50

Cooling Time: 1

Total Time: 2 10

Servings: slices

Calories: 320kcal

Author: Alyssa Coleman

Cost: $8–$12

Equipment

9-inch pie pan
Large mixing bowl
Large mixing bowl
Wire whisk
Rolling pin
Sharp knife
Measuring cups
Measuring spoons
Kitchen scale optional
Pie weights optional, for blind baking

Ingredients

Pie Filling

3 cups fresh rhubarb stalks chopped
3 large eggs
1 cup heavy cream
1 cup granulated sugar
3 tablespoon all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon butter melted

Crust

1 prepared pie crust dough

Instructions

Prepare – Preheat oven to 425°F and prep pie crust in the pie pan.
Mix – In a large bowl, whisk together eggs and sugar. Add cream, flour, vanilla, and salt. Mix until smooth.
Fold – Stir in chopped rhubarb.
Bake – Pour filling into crust. Bake 15 minutes at 425°F, then reduce temperature to 350°F and bake for 30–35 more minutes.
Cool – Let pie cool completely before slicing to allow custard to set.

Notes

For best results, use fresh rhubarb. You can blind bake the crust slightly if desired to prevent sogginess. Serve with whipped cream or a scoop of vanilla ice cream.

Nutrition