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If you’ve never had a rhubarb custard pie, get ready, this is the pie that made me fall in love with rhubarb all over again. It’s tart, creamy, nostalgic, and surprisingly easy to pull off. Whether you bake it for Sunday supper, spring brunch, or just because rhubarb showed up at the farmers market, this old-fashioned favorite always delivers.
In this Article
Key Takeaways: What You Need to Know
- Rhubarb custard pie combines tart rhubarb with a creamy, egg-based filling
- Uses basic ingredients: eggs, sugar, milk/cream, and chopped rhubarb
- No pre-cooking required for the filling, the oven does the work
- Can be made with fresh or frozen rhubarb
- Best served chilled after a full set, keeps 3–4 days in the fridge
The Story Behind My Rhubarb Custard Pie Obsession
Why rhubarb custard pie feels like home
I still remember the first time I tasted rhubarb custard pie. I was standing barefoot in my aunt’s farmhouse kitchen in Oklahoma. It was late spring, and she pulled this golden, wobbly pie from the oven that smelled like sugar and sunshine.
I had no idea what rhubarb even was. I thought it was pink celery.
But then I took one bite — and wow. Tart, sweet, creamy, and just the tiniest bit tangy, nestled into a flaky crust that practically melted on my tongue. I was hooked.
This is the kind of pie that gets passed down on handwritten cards. No bells, no whistles — just solid flavor, simple prep, and family tradition baked into every bite.
What makes custard pies different — and why rhubarb shines in them
A custard pie bakes its filling directly in the crust. No stovetop thickening, no whipped cream folding, no blind baking unless you want to.
And rhubarb? It’s the perfect match for that rich, sweet custard. The sharp acidity cuts through the creaminess, giving the pie brightness and balance that plain custard can’t touch.
If you’re already a rhubarb fan, this is right up there with my rhubarb crisp recipe and the pillar collection of rhubarb recipes I keep updated every season.
Rhubarb Custard Pie Ingredients & Easy Variations
What ingredients do you need for rhubarb custard pie?
The beauty of rhubarb custard pie is that it uses pantry basics — eggs, milk, sugar — and lets the rhubarb do the heavy lifting. Whether you lean toward the Pioneer Woman version or a Southern Living spin, it’s a forgiving, flexible recipe that doesn’t need perfection to be delicious.
To make rhubarb custard pie, you’ll need fresh rhubarb, eggs, sugar, flour (or cornstarch), and milk or cream. A single pie crust holds the tart rhubarb and sweet custard mixture, which bakes together until set. Optional add-ins include nutmeg, vanilla, or a splash of lemon juice.
Base Ingredient List:
| Ingredient | Amount | Notes |
|---|---|---|
| Rhubarb | 3 cups, chopped | Fresh or frozen (see tips below) |
| Eggs | 3 large | Room temperature |
| Sugar | 1 ¼ cups | Granulated |
| All-purpose flour | 2 tbsp | Or substitute 1 tbsp cornstarch |
| Milk or Cream | 1 cup | Evaporated milk or heavy cream work too |
| Vanilla extract | 1 tsp | Optional, but adds warmth |
| Pie crust | 1 unbaked 9-inch | Homemade or store-bought |
Easy Variations to Try:
1. With Evaporated Milk
Swap regular milk for 1 cup of evaporated milk for a creamier custard. This gives that vintage Southern Living rhubarb custard pie feel — rich, golden, and slightly caramelized.
2. With Heavy Cream
Want more decadence? Use ½ cup heavy cream + ½ cup whole milk. You’ll get a thicker set and ultra-luxurious texture. (This is also great if your rhubarb is especially tart.)
3. Frozen Rhubarb Friendly
Yes, you can use frozen rhubarb! Just thaw completely and drain off excess liquid before adding it to the filling. No need to cook it first.
4. Add a Flavor Boost
- Cinnamon or nutmeg: ¼ tsp for warmth
- Lemon zest: ½ tsp to brighten up the custard
- Almond extract: A few drops for a nutty twist
Craving more comfort bakes? Pair this pie with a batch of rhubarb muffins or spread a little rhubarb jam on the side.
How to Bake Rhubarb Custard Pie Like a Pro
How do you make rhubarb custard pie from scratch?
This pie is surprisingly low-effort — no stovetop prep, no blind baking required (unless you’re into that). Just mix, pour, bake, and chill. The oven and your patience do the rest.
To bake rhubarb custard pie, combine chopped rhubarb with a custard mixture of eggs, sugar, flour, and milk. Pour into an unbaked pie shell and bake at 375°F for 45–55 minutes. The pie is done when the custard is set and the top is lightly golden.
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- Prepare crust: Place an unbaked pie crust into a 9-inch pie dish. Crimp the edges and chill while you prep the filling.
- Make the custard:
In a bowl, whisk together:- 3 eggs
- 1¼ cups sugar
- 2 tbsp flour or 1 tbsp cornstarch
- 1 cup milk, cream, or evaporated milk
- 1 tsp vanilla (optional)
- Add the rhubarb:
Stir 3 cups of chopped rhubarb into the custard. - Assemble:
Pour the mixture into the pie crust. Spread the rhubarb evenly. - Bake:
Bake on the middle rack for 45–55 minutes.
The center should jiggle slightly but not slosh.
If browning too fast, tent with foil for the last 10 minutes. - Cool completely:
Let cool at room temperature for 2–3 hours. Then refrigerate for at least 2 more hours to fully set.
How do you know when custard pie is done?
The best trick? Give it a gentle shake. The outer edges should be firm, and the center should jiggle like Jell-O — not wobble like a wave.
You can also insert a knife about 1 inch from the center. If it comes out clean, you’re good. The middle will continue to set as it cools.
Avoid this common mistake:
Overbaking. Custard pies continue cooking once out of the oven. If you wait for a firm middle, you’ll end up with curdled or rubbery filling.
Want a visual pairing? Serve it alongside a dollop of blackberry rhubarb jam for an extra berry twist or enjoy it with a scoop of vanilla ice cream.
How to Store Rhubarb Custard Pie (and Serve It Right)
Do you need to refrigerate rhubarb custard pie?
Yes — absolutely. Because it contains eggs and milk, rhubarb custard pie must be refrigerated once fully cooled.
Yes, you must refrigerate rhubarb custard pie after baking. Let it cool at room temperature for 2–3 hours, then transfer to the fridge. Cover loosely with foil or plastic wrap. It will keep for 3–4 days and is best served chilled or at room temperature.
How to Store It:
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3–4 days | Loosely covered with foil or wrap |
| Freezer (not ideal) | 1 month (max) | Texture may suffer; thaw slowly in fridge |
Custard pies are delicate, so freezing is possible but not recommended unless you’re okay with a slight texture change (think a bit more watery, less creamy).
Serving Tips: Cold or Warm?
While many pies are served warm, this one shines cold or room temp. Let it sit out for 15 minutes before serving if coming straight from the fridge.
Try topping slices with:
- Whipped cream
- Vanilla ice cream
- Crushed graham crackers
- A drizzle of strawberry rhubarb jam
This pie also plays beautifully with brunch or dessert spreads. I’ve even sliced it small and served it chilled on a brunch board alongside my strawberry rhubarb bars and rhubarb bread.
Real-Life Review from a Reader
Here’s what EatWellWell reader Tina R. shared after baking this pie last spring:
“This reminded me of the pie my grandma made every Easter. I followed your version with evaporated milk, and it set perfectly. I served it cold with whipped cream and fresh strawberries — the tartness was spot-on. My husband had thirds. It’s officially a keeper.”
Rhubarb Custard Pie Troubleshooting & Mistakes to Avoid
What are the most common mistakes in making custard pie?
Custard pies are simple but sensitive. A few missteps — overbaking, soggy crust, or watery filling — can mess with the final texture. But with a few smart tweaks, you can avoid them all.
Common custard pie mistakes include overbaking, using too much liquid, skipping blind baking (if needed), and adding warm filling to a hot crust. To prevent a runny or curdled pie, bake until just set and let it cool completely. Always measure rhubarb properly and drain if using frozen.
Avoid These Top 5 Mistakes
| Mistake | How to Fix It / Avoid It |
|---|---|
| Overbaking | Bake until center jiggles; don’t wait for full firmness |
| Soggy crust | Use a metal pie plate, bake on bottom rack for better browning |
| Runny filling | Let the pie fully cool and chill — custard sets as it cools |
| Using frozen rhubarb incorrectly | Always thaw and drain before mixing in |
| Lumpy custard | Whisk custard thoroughly before pouring over rhubarb |
Tips for Using Frozen Rhubarb
You can use frozen rhubarb — just treat it right:
- Thaw fully in a colander
- Press gently to remove excess water
- Measure after thawing
Frozen rhubarb tends to release more liquid, which can lead to watery pies if not drained well. But it’s a lifesaver when fresh rhubarb is out of season.
Quick Fixes If You’ve Overbaked or Undercooked
- Overbaked? Chill longer before slicing — it’ll still taste great cold, just a bit firmer.
- Undercooked? Return to the oven for 5–10 minutes, tent with foil if the top is browning too much.
- Didn’t set? Let it rest overnight. Custard firms up more than you’d think by morning.
Still learning the ropes? Start with rhubarb crisp — it’s more forgiving, and still captures that tart-sweet magic.
Rhubarb Custard Pie
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
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
Instructions
- Preheat oven to 375°F (190°C).
- Place crust into a 9-inch pie plate. Crimp edges. Chill while making filling.
- Whisk custard: Combine eggs, sugar, flour, milk, and vanilla in a large bowl.
- Add rhubarb and stir well.
- Pour filling into crust. Spread rhubarb evenly.
- Bake for 45–55 minutes or until edges are firm and center slightly jiggles.
- Cool at room temp for 2–3 hours, then refrigerate for 2 more hours.
- Serve chilled with whipped cream or ice cream.
Notes
Nutrition
Rhubarb Custard Pie FAQs
What is rhubarb custard pie?
Rhubarb custard pie is a baked dessert made with chopped rhubarb and an egg-based custard filling poured into an unbaked pie crust. The tart rhubarb balances the creamy, sweet custard for a rich and tangy flavor.
How do you make rhubarb crumble?
Rhubarb crumble is made by tossing chopped rhubarb with sugar and cornstarch, then topping it with a mixture of flour, oats, butter, and sugar. Bake at 375°F until bubbly and golden brown. For a fruitier twist, try this strawberry rhubarb crisp.
How much rhubarb do you need for a custard pie?
You’ll need about 3 cups of chopped rhubarb for a standard 9-inch custard pie. This ensures a balanced ratio of fruit to custard and allows the pie to set properly without being overly tart or soggy.
Do you need to refrigerate rhubarb custard pie?
Yes. Because the pie contains eggs and milk, it should be refrigerated after cooling. Store covered in the refrigerator for up to 4 days. Serve chilled or bring to room temperature before slicing.
What are the most common mistakes in making custard pie?
The most common mistakes include overbaking, using too much liquid, not draining frozen rhubarb, and cutting before the custard has fully set. Always let the pie cool completely before serving for the best texture.
Can you use frozen rhubarb in a rhubarb custard pie?
Yes, you can use frozen rhubarb. Thaw it completely and drain off the excess moisture before adding it to your custard filling. This helps avoid a watery or under-set pie.
Final Thoughts on Rhubarb Custard Pie + Shareable Takeaway
Why rhubarb custard pie is a must-bake classic
This pie hits every nostalgic note — tangy rhubarb, velvety custard, buttery crust — all in one humble slice. It doesn’t shout for attention, but it lingers in your memory like the best kind of Sunday afternoon.
Whether you’re following an old-fashioned rhubarb custard pie recipe or tweaking it with evaporated milk or heavy cream, the beauty lies in its simplicity. No fancy gadgets. No trendy techniques. Just honest, joyful baking.
If you’ve made it this far, your next step is easy: bake it, share it, and watch it disappear from the pie plate.
And if this pie inspired you, don’t miss the rhubarb pie recipe or the cozy rhubarb bread that’s perfect for chilly mornings.
