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A close-up of a delicious slice of rhubarb custard pie on a white plate, with fresh rhubarb stalks in the blurred background.
Daniel

Classic Rhubarb Custard Pie

A delightful balance of tart rhubarb and creamy vanilla custard baked in a flaky, buttery crust. This rhubarb custard pie is a quintessential spring dessert, perfect for any occasion.
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Single Pie Crust
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter very cold, cut into 1/2-inch cubes
  • 1/4 cup ice water plus 1-2 tbsp more if needed
For the Rhubarb Filling
  • 3 cups fresh rhubarb chopped into 1/2-inch pieces
  • 1/2 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1/2 tsp lemon zest from 1/2 lemon
For the Custard
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • Pinch salt

Equipment

  • 9-inch pie dish
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rolling Pin
  • Measuring cups and spoons
  • Aluminum Foil

Method
 

Prepare the Pie Crust
  1. In a large mixing bowl, whisk together flour and salt.
  2. Add the cold butter cubes to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
  4. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim and crimp the edges as desired. Place the pie crust back in the refrigerator while you prepare the filling.
Prepare the Filling and Custard
  1. Preheat your oven to 400°F (200°C).
  2. In a medium bowl, combine the chopped rhubarb, 1/2 cup granulated sugar, 2 tablespoons flour, and lemon zest. Toss gently to coat the rhubarb evenly. Set aside.
  3. In another medium bowl, whisk together the eggs, the remaining 1/2 cup granulated sugar, whole milk, heavy cream, vanilla extract, and a pinch of salt until well combined and smooth.
Assemble and Bake the Pie
  1. Remove the chilled pie crust from the refrigerator. Spread the rhubarb mixture evenly over the bottom of the pie crust.
  2. Carefully pour the custard mixture over the rhubarb in the pie crust. Be gentle to avoid disturbing the rhubarb too much.
  3. To prevent the crust edges from browning too quickly, loosely tent the edges of the pie with aluminum foil.
  4. Bake in the preheated oven at 400°F (200°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 45-50 minutes, or until the custard is set (a knife inserted near the center comes out clean or mostly clean) and the crust is golden brown. Remove the foil for the last 15-20 minutes of baking if the crust edges need more browning.
  5. Once baked, carefully remove the pie from the oven and place it on a wire rack to cool completely. This is crucial for the custard to fully set, typically 3-4 hours, or overnight.
  6. Slice and serve at room temperature or chilled, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

For best results, ensure all dairy and butter for the crust are very cold. When baking, if the top of the pie starts to brown too quickly before the custard is set, you can lightly cover the entire pie with aluminum foil. This pie is wonderful served slightly warm or chilled. Store leftover pie covered in the refrigerator for up to 3-4 days.