Rhubarb Custard Pie

This rhubarb custard pie combines tart fresh rhubarb with silky vanilla custard and flaky pie crust for a creamy, old-fashioned spring dessert that feels cozy, bright, and comforting.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 50

Cooling Time: 2

Total Time: 3 10

Servings: slices

Calories: 340kcal

Author: Chloe White

Cost: $8

Equipment

9-inch pie plate
Mixing bowl
whisk
Measuring cups and spoons
sharp knife

Ingredients

1 unbaked 9-inch pie crust
3 cups fresh rhubarb, chopped into 1/2-inch pieces
3 large eggs
1 1/4 cups granulated sugar
1/2 cup heavy cream
2 tbsp all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
1 tbsp melted butter

Instructions

Preheat the oven to 400°F and place the unbaked pie crust into a 9-inch pie plate. Crimp the edges as desired.
Wash and chop the rhubarb into 1/2-inch pieces, then scatter it evenly into the pie crust.
In a mixing bowl, whisk together eggs, sugar, flour, heavy cream, vanilla extract, salt, and melted butter until smooth.
Pour the custard mixture evenly over the rhubarb in the pie crust.
Bake the pie at 400°F for 15 minutes to help set the crust.
Reduce the oven temperature to 350°F and continue baking for 30 to 40 minutes until the edges are set and the center slightly jiggles.
Remove the pie from the oven and cool completely for at least 2 hours before slicing.
Serve chilled or slightly cool with whipped cream or vanilla ice cream if desired.

Notes

Cool the pie completely before slicing so the custard can fully set. Fresh rhubarb gives the best texture, but frozen rhubarb works if thawed and drained thoroughly. Cover crust edges with foil if they brown too quickly during baking.

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