Description
A creamy, sweet-tart Rhubarb Custard Pie that blends tender rhubarb with silky custard in a flaky crust—pure springtime magic!
Ingredients
Scale
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 3 cups chopped fresh rhubarb (½-inch pieces)
- 3 large eggs
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon butter, cut into small pieces (dot on top before baking)
Instructions
- Preheat your oven to 400°F (200°C). Place your pie crust into a 9-inch pie plate and crimp the edges. Set it aside.
- Spread the chopped rhubarb evenly in the pie crust. Don’t press it down; the custard needs room to flow around.
- In a mixing bowl, whisk together the eggs, sugar, flour, salt, milk, and vanilla extract until smooth and well combined.
- Pour the custard mixture evenly over the rhubarb. If using, dot the top with tiny bits of butter.
- Place the pie on a baking sheet and bake for 10 minutes at 400°F, then reduce heat to 350°F and bake an additional 40-50 minutes, or until the center is set and just slightly jiggly.
- Let the pie cool completely on a wire rack. The custard will continue to firm up as it cools.
Notes
Use fresh rhubarb if available, chill before slicing for clean cuts, and protect crust edges if browning too fast.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 34g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: rhubarb custard pie, spring dessert, custard, rhubarb pie, pie recipe