This old-fashioned Rhubarb Custard Pie has a rich, sweet filling and classic lattice top crust. A delicious dessert for spring and summer when fresh rhubarb is abundant in the garden and grocery stores.
Custard Pie with Rhubarb
When I was growing up, springtime and early summer always meant the rhubarb was ripe for eating. We would have rhubarb preserves, rhubarb and strawberry pie, and this delicious rhubarb custard pie. This old fashioned rhubarb custard pie recipe is from the archives of my grandmother. If you’ve never had rhubarb pie, you simply must try it.
This is a dessert pie you won’t easily forget. It’s a decadent treat that’s just perfect for summer. A flaky pie crust is filled with tart rhubarb and a sweet and creamy egg custard enlivened with touches of cinnamon and vanilla.
Serve this old-fashioned rhubarb custard pie recipe at your next cookout or bring it along to a potluck dinner. This is a wonderful way to use fresh rhubarb, and everyone will love this rhubarb custard pie recipe. Rhubarb is so good in pies that it was once known as the pie plant!
Is Rhubarb a Fruit or a Vegetable?
Rhubarb is often thought to be a fruit because of its sour, fruity taste, and the fact that it is mainly used for desserts, but actually it’s technically a vegetable. Only the red/green stems are edible.
Remove the big dark green leaves and throw them on the compost heap. The leaves contain toxic oxalic acid and should never be eaten.
Here is what you need to make the pie:
- Unbaked pie crust (refrigerated or homemade pie crust recommended)
- Large eggs
- Fresh Rhubarb
Can I Use Frozen Rhubarb?
Frozen rhubarb is a great alternative when the fresh kind is out of season. Here’s how to use frozen rhubarb:
- Thaw the rhubarb.
- Drain and pat the rhubarb dry.
- Toss the rhubarb with a tablespoon of flour to account for any extra moisture
How to Make Rhubarb Custard Pie
- Combine eggs, milk, flour, sugar, cinnamon, and vanilla until smooth.
- Stir in chopped rhubarb.
- Roll out half of the pie crust dough. Place it into a 9-inch pie plate.
- Spoon the filling into crust and top it with butter pieces.
- Roll out the remaining pie crust dough and cut it into 1/2 inch strips.
- Weave strips over pie filling for a lattice top.
- Pinch top and bottom crust on the edge together, turn under, and pinch to make a fluted edge.
- Brush top crust with milk and sprinkle sugar on it.
- Bake at 400 degrees for 45 minutes or until the pie crust is golden brown.
How Can I Tell When My Rhubarb Custard Pie Is Done?
Check the custard for visible clues. It should be just set in the center and not soupy. The filling should wiggle a little but not move around. Also, the edges of the custard might be slightly raised when done.
If your custard is not quite ready but almost, turn off the oven and leave the pie in for another 10 to 15 minutes. This will give you some extra bake time without overcooking.
Should I Refrigerate My Rhubarb Pie?
Warm rhubarb pie straight from the oven is the absolute best, and it may well get all eaten up before you have a chance to think about any uneaten slices. However, if there are any leftovers, it’s important to know how to store them safely.
This pie is made with egg custard, so it does require refrigeration at a safe temperature.
Frequently Asked Questions
Here are answers to commonly asked questions about rhubarb custard pie:
Does rhubarb custard pie get soggy when placed in the refrigerator?
It can get soft the longer it sits inside of the refrigerator. For best results, this pie should be consumed in one or two days.
How to Store Rhubarb Custard Pie
Enjoy the pie while warm, but if there is some left-over, wait until it cools completely before loosely covering it and storing it in the refrigerator.
How to Freeze Rhubarb Custard Pie
- Wrap the whole pie tightly with either plastic wrap or aluminum foil.
- Place wrapped pie into a large freezer bag.
- Freeze for up to six months
Love rhubarb? Try these recipes!
Favorite Pie Recipes
- Coconut Cream Pie with Meringue
- How to Make Blueberry Cream Cheese Pie
- No-Bake Cherry Cheese Pie
- Koolaid Pie Recipe
- Chocolate Pecan Pie
- Chocolate Pie with Cocoa
- Chocolate Peanut Butter Pie
- German Chocolate Pie
- Diabetic Pumpkin Pies
- Chilis Ice Cream Pie
This recipe is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1981.
Rhubarb Custard Pie
- 2 eggs
- 3 tablespoons milk
- 1 3/4 cups sugar
- 4 tablespoons all-purpose flour
- 1/4 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 2 pounds fresh rhubarb , cut into 1-inch lengths (4 cups)
- 2 unbaked pie pastry shell top and bottom
- 2 tablespoons butter
- Preheat oven to 400 degrees.
- Beat eggs, milk, sugar, flour, cinnamon, and vanilla in a large bowl just until blended. Stir in rhubarb.
- Roll out half the pie crust pastry dough and place it in a 9-inch pie plate.
- Add the filling top it with butter pieces.
- Roll out the remaining pastry and cut it in ½-inch strips. Weave strips over filling for lattice top. Pinch the top and bottom crusts together, turn the edge under, and pinch to make a fluted edge.
- Brush the pastry with milk and sprinkle with sugar.
- Bake at 400 degrees for 45 minutes or until the crust is golden brown.
- Remove the pie pan from the oven and allow to cook for about 30 minutes before serving.