Go Back
–+ servings
Rhubarb Custard Pie Recipe

Grandma’s Rhubarb Custard Pie Recipe

This beloved family recipe combines tart, ruby-red rhubarb with a silky vanilla custard filling in a flaky, golden crust. Perfect for spring and summer baking, this pie serves 8-10 and takes about 2.5 hours including chilling time. The recipe includes complete instructions for classic, vegan, and gluten-free versions, ensuring everyone can enjoy this comfort food classic. Pre-baking the crust prevents sogginess, while the custard sets to creamy perfection. Best served at room temperature or chilled, this pie actually improves overnight as flavors meld. A timeless dessert that brings warmth to any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8
Calories 285 kcal

Equipment

  • 9-inch pie pan (preferably ceramic or glass)
  • Large mixing bowls (2-3)
  • Whisk
  • Rolling Pin
  • Measuring Cups and Spoons
  • 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

Grandma's Pro Tips
  1. Rhubarb Selection: Choose firm, crisp stalks with bright color. Avoid limp or brown pieces.
  2. Prevent Soggy Bottom: Brush pre-baked crust with beaten egg white before adding filling.
  3. Even Cooking: Place pie on bottom oven rack for first 25 minutes, then move to center.
  4. Test for Doneness: Custard should jiggle slightly in center when gently shaken.
  5. Prevent Cracking: Don't overbake - custard continues cooking as it cools.
  6. Make-Ahead Secret: Pie tastes better the next day after flavors meld overnight.
  7. Storage Trick: Cover cooled pie with plastic wrap, pressing directly onto surface to prevent skin formation.
  8. Rescue Runny Custard: If custard doesn't set, refrigerate overnight - it often firms up.

Nutrition

Calories: 285kcalCarbohydrates: 42gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 85mgSodium: 180mgFiber: 2gSugar: 35gVitamin C: 8mgCalcium: 45mgIron: 1.2mg
Keyword baked rhubarb custard pie, cherry dessert recipe, classic rhubarb pie, creamy custard, creamy sweet custard, easy rhubarb custard pie, fresh rhubarb, frozen rhubarb, healthy recipes, pie pan, pink rhubarb, rhubarb bakes, rhubarb custard pie recipe, rhubarb pie recipe, rhubarb recipes, rhubarb season, rich egg custard, super-easy pie, tart rhubarb
Tried this recipe?Let us know how it was!