Rhubarb Custard Pie – Clara quick dinners

Rhubarb Custard Pie is a timeless dessert that blends the tart, fruity brightness of rhubarb with a rich, silky custard, all nestled in a flaky, buttery crust. This simple yet elegant pie celebrates spring’s most nostalgic ingredient in the most comforting way possible.

Why You’ll Love This Recipe

If you’re a fan of sweet-tart desserts, this pie is your dream come true. The creamy custard mellows out the sharpness of rhubarb, creating a perfectly balanced flavor. It’s easy to make, uses simple ingredients, and is perfect for spring gatherings, family dinners, or any time you want a classic homemade dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb, chopped
• Granulated sugar
• All-purpose flour
• Salt
• Eggs
• Heavy cream (or half-and-half)
• Unbaked 9-inch pie crust (store-bought or homemade)

Directions

1. Preheat oven to 400°F (200°C).
2. Place the unbaked pie crust into a 9-inch pie pan. Trim and crimp the edges as desired.
3. Spread chopped rhubarb evenly over the bottom of the pie crust.
4. In a medium bowl, whisk together sugar, flour, and salt.
5. Beat in the eggs, then add the heavy cream, whisking until smooth and fully combined.
6. Pour the custard mixture over the rhubarb in the pie shell.
7. Bake for 10 minutes at 400°F, then reduce heat to 350°F (175°C) and continue baking for 40–45 minutes, or until the custard is set and the top is lightly golden.
8. Allow to cool completely on a wire rack. Refrigerate for at least 2 hours before serving for best results.

Servings and timing

Serves 8
Prep time: 15 minutes
Bake time: 50–55 minutes
Cooling time: 2 hours
Total time: About 3 hours 15 minutes

Variations

• Add Spices: A pinch of cinnamon or nutmeg can add warmth and depth.
• Use Half-and-Half: For a lighter version, use half-and-half instead of heavy cream.
• Blind Bake Crust: For an extra-crisp bottom, blind bake your crust for 10 minutes before adding the filling.
• Top It Off: Add a dollop of whipped cream or a scoop of vanilla ice cream when serving.

Storage/Reheating

Store the pie in the refrigerator, loosely covered, for up to 3 days.
Serve chilled or at room temperature.
Not ideal for freezing, as the custard texture may be compromised once thawed.

FAQs

Can I use frozen rhubarb?

Yes, just be sure to thaw and drain it thoroughly to avoid excess moisture in the pie.

How do I know when the custard is fully set?

The custard should be firm but still have a slight jiggle in the center—similar to a cheesecake.

Can I make this pie ahead of time?

Absolutely! It’s best made a day in advance to allow full cooling and setting.

Should I peel the rhubarb?

No need. Just wash and trim the ends before chopping.

Can I make this pie crustless?

You could, but the crust helps support the custard and rhubarb, especially when slicing.

Can I use milk instead of cream?

You can, though the custard will be slightly less rich. Whole milk is recommended for best results.

What type of sugar is best?

Granulated white sugar is classic, but light brown sugar could add a slight caramel note.

My custard cracked—what went wrong?

The oven may have been too hot or the pie was overbaked. Follow the temperature and timing closely.

Can I add other fruit?

Yes, strawberries make a great addition to balance rhubarb’s tartness.

How long should it cool before slicing?

At least 2 hours in the refrigerator. Chilling helps the custard set for clean slices.

Conclusion

Rhubarb Custard Pie is a beautiful, nostalgic dessert that brings together tart fruit and creamy filling in every bite. With its old-fashioned charm and simple preparation, it’s a go-to recipe for rhubarb season. Whether you’re new to baking or a seasoned pie-maker, this dish is sure to become a cherished favorite.

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