Grandma’s Rhubarb Custard Pie Recipe
There’s something heartwarming about the way tart rhubarb transforms into pure comfort when nestled in a silky vanilla custard. This beloved rhubarb custard pie recipe has been passed down through generations, bringing families together around the kitchen table with its perfect balance of tangy and sweet. The ruby-red stalks soften beautifully as they bake, creating pockets of bright flavor that dance alongside the rich, creamy custard filling. It’s the kind of dessert that fills your home with warmth and makes everyone ask for seconds.
Whether you’re baking for someone with dietary restrictions or simply want to experiment with new flavors, this comprehensive guide welcomes everyone to the table. From vegan adaptations that taste just as indulgent to gluten-free versions that never compromise on texture, every variation honors the spirit of the original rhubarb custard pie recipe. The collection includes grandma’s secret tips for preventing soggy bottoms and achieving that perfect custard set, plus delightful twists like strawberry-rhubarb and ginger variations. Each slice tells a story of tradition, love, and the simple joy of sharing something homemade with the people who matter most.
Printable Recipe Card – Rhubarb Custard Pie Recipe
Grandma’s Rhubarb Custard Pie Recipe
Equipment
- 9-inch pie pan (preferably ceramic or glass)
- Large mixing bowls (2-3)
- Whisk
- Rolling Pin
- Fine-mesh strainer
- Kitchen scale (optional but recommended)
- Pastry brush
- Aluminum foil
- Pie weights or dried beans
- Wire cooling rack
Ingredients
For the Pie Crust:
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ⅓ cup cold unsalted butter cubed
- 3-4 tablespoons ice water
For the Filling:
- 4 cups fresh rhubarb cut into ½-inch pieces (about 1½ pounds)
- 1¼ cups granulated sugar divided
- 3 large eggs
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons butter melted
Instructions
Step 1: Prepare the Crust
- In a large bowl, whisk together flour and salt
- Cut in cold butter using a pastry cutter or two knives until mixture resembles coarse crumbs
- Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together
- Form into a disk, wrap in plastic, and refrigerate for 1 hour
Step 2: Roll and Blind Bake
- Preheat oven to 425°F (220°C)
- Roll dough on floured surface to 12-inch circle
- Transfer to pie pan, trim edges, and crimp decoratively
- Line with parchment paper and fill with pie weights
- Bake for 12 minutes, remove weights and parchment, bake 3 more minutes
- Remove and reduce oven temperature to 350°F (175°C)
Step 3: Prepare the Filling
- Toss rhubarb with ¼ cup sugar and let sit 15 minutes
- In separate bowl, whisk eggs until smooth
- Add remaining 1 cup sugar, cream, flour, vanilla, and salt
- Whisk until completely smooth, then stir in melted butter
Step 4: Assemble and Bake
- Drain rhubarb and arrange in pre-baked crust
- Pour custard mixture over rhubarb
- Bake 40-45 minutes until custard is set and lightly golden
- Cool completely on wire rack before serving (at least 3 hours)
Notes
- Rhubarb Selection: Choose firm, crisp stalks with bright color. Avoid limp or brown pieces.
- Prevent Soggy Bottom: Brush pre-baked crust with beaten egg white before adding filling.
- Even Cooking: Place pie on bottom oven rack for first 25 minutes, then move to center.
- Test for Doneness: Custard should jiggle slightly in center when gently shaken.
- Prevent Cracking: Don’t overbake – custard continues cooking as it cools.
- Make-Ahead Secret: Pie tastes better the next day after flavors meld overnight.
- Storage Trick: Cover cooled pie with plastic wrap, pressing directly onto surface to prevent skin formation.
- Rescue Runny Custard: If custard doesn’t set, refrigerate overnight – it often firms up.
Nutrition
Vegan Rhubarb Custard Pie
Vegan Crust:
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ⅓ cup vegan butter or coconut oil, chilled
- 3-4 tablespoons ice water
Vegan Custard Filling:
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- ½ cup canned coconut milk (full-fat)
- ¼ cup cornstarch
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax eggs)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons vegan butter, melted
Follow the same method as classic recipe, substituting vegan ingredients and using flax eggs in place of regular eggs.
Gluten-Free Rhubarb Custard Pie
Gluten-Free Crust:
- 1¼ cups gluten-free flour blend (with xanthan gum)
- ½ teaspoon salt
- ⅓ cup cold butter, cubed
- 3-4 tablespoons ice water
- 1 teaspoon apple cider vinegar
Gluten-Free Filling:
- 4 cups fresh rhubarb, chopped
- 1¼ cups sugar, divided
- 3 large eggs
- ½ cup heavy cream
- 2 tablespoons cornstarch (instead of flour)
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons butter, melted
Use the same method, adding vinegar to the crust for better texture and substituting cornstarch for flour in the filling.
Other Dietary Adaptations for Rhubarb Custard Pie
Sugar-Free Version:
- Replace sugar with 1 cup erythritol or stevia blend (adjust to taste)
- Add 1 extra tablespoon of flour to compensate for reduced bulk
Dairy-Free (Non-Vegan):
- Use coconut cream instead of heavy cream
- Replace butter with dairy-free alternative
Keto-Friendly:
- Crust: Use almond flour (2 cups) with 1 egg and ¼ cup melted butter
- Filling: Use sugar substitute and increase eggs to 4 for structure
Delicious Rhubarb Custard Pie Recipe Variations
Strawberry Rhubarb Custard
- Replace 1 cup rhubarb with 1 cup sliced strawberries
- Add 1 teaspoon lemon zest
Ginger Rhubarb Custard
- Add 1 tablespoon fresh grated ginger to custard
- Include ½ teaspoon ground ginger in crust
Orange Rhubarb Custard
- Add zest of 1 orange to custard
- Replace vanilla with orange extract
Coconut Rhubarb Custard
- Add ¼ cup shredded coconut to filling
- Use coconut extract instead of vanilla
Add-Ons and Toppings for Rhubarb Custard Pie Recipe
Crumb Topping:
- ½ cup flour
- ¼ cup brown sugar
- 3 tablespoons cold butter
- Sprinkle over pie before final 15 minutes of baking
Meringue Topping:
- 3 egg whites
- ¼ cup sugar
- Beat to stiff peaks, spread over cooled pie, torch lightly
Whipped Cream Variations:
- Classic sweetened whipped cream
- Vanilla bean whipped cream
- Lemon whipped cream
- Cinnamon whipped cream
Serving Suggestions for Rhubarb Custard Pie
Perfect Pairings:
- Vanilla ice cream or frozen yogurt
- Fresh berries (strawberries, raspberries)
- Caramel sauce drizzle
- Toasted nuts (almonds, pecans)
- Earl Grey or chamomile tea
- Coffee or espresso
Presentation Ideas:
- Dust with powdered sugar
- Garnish with fresh mint leaves
- Serve with edible flowers (violas, pansies)
- Drizzle with honey or maple syrup
Storage and Serving Notes for the Rhubarb Custard Pie Recipe
- Refrigeration: Store covered in refrigerator for up to 4 days
- Freezing: Wrap tightly and freeze for up to 2 months (thaw in refrigerator overnight)
- Serving Temperature: Best served at room temperature or slightly chilled
- Reheating: If desired warm, heat individual slices in 300°F oven for 5-8 minutes
Troubleshooting Common Issues
Custard won’t set: Usually due to underbaking or too much liquid. Refrigerate overnight.
Crust shrinks: Dough was overworked or not chilled long enough.
Watery filling: Rhubarb released too much juice. Drain thoroughly before using.
Cracked custard: Overbaked or oven temperature too high. Use lower temperature next time.
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