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Rhubarb custard pie slice on plate with golden crust

Rhubarb Custard Pie

A creamy, tangy rhubarb custard pie baked in a flaky crust. This old-fashioned classic uses pantry staples and can be made with fresh or frozen rhubarb.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting time 3 hours
Total Time 4 hours 10 minutes
Servings: 8 Slices
Course: brunch, Dessert
Cuisine: American, southern
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups rhubarb Chopped into ½-inch pieces
  • 3 eggs Large room temp
  • 1¼ cups granulated sugar
  • 2 tbsp all-purpose flour Or 1 tbsp cornstarch
  • 1 cup milk or cream Evaporated milk or heavy cream OK
  • 1 tsp vanilla extract Optional
  • 1 pie crust Unbaked 9-inch homemade or store-bought

Equipment

  • 1 9-inch pie dish Glass or ceramic recommended
  • 1 Mixing bowl Medium-large
  • 1 Whisk To combine custard evenly
  • 1 Measuring cups Dry and liquid
  • 1 Foil Optional, to tent pie while baking

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Place crust into a 9-inch pie plate. Crimp edges. Chill while making filling.
  3. Whisk custard: Combine eggs, sugar, flour, milk, and vanilla in a large bowl.
  4. Add rhubarb and stir well.
  5. Pour filling into crust. Spread rhubarb evenly.
  6. Bake for 45–55 minutes or until edges are firm and center slightly jiggles.
  7. Cool at room temp for 2–3 hours, then refrigerate for 2 more hours.
  8. Serve chilled with whipped cream or ice cream.

Notes

To use frozen rhubarb: thaw completely and drain well before mixing into the custard. For best texture, serve chilled after fully set. Store in the refrigerator for 3–4 days.