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–+ servings
Slice of homemade rhubarb custard pie with flaky crust and creamy custard filling
Molly

Old-Fashioned Rhubarb Custard Pie Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 3 cups fresh rhubarb, chopped
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon butter, melted

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Place the unbaked pie crust into a 9-inch pie dish and crimp the edges if desired.
  3. Spread the chopped rhubarb evenly across the bottom of the crust.
  4. In a medium mixing bowl, whisk together the sugar, eggs, cream, flour, vanilla extract, and salt until smooth.
  5. Pour the custard mixture evenly over the rhubarb.
  6. Drizzle the melted butter over the top of the filling.
  7. Bake the pie for 45–50 minutes, or until the custard is set and the crust is golden brown.
  8. Remove from the oven and allow the pie to cool for at least 1 hour before slicing.
  9. Serve at room temperature or chilled with whipped cream or vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 49gProtein: 5gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 27gVitamin A: 320IUVitamin C: 6mgCalcium: 90mgIron: 1.4mg

Notes

  • Fresh rhubarb works best, but frozen rhubarb can also be used if thawed and drained.
  • Allow the pie to cool fully so the custard can properly set before slicing.
  • Store leftovers in the refrigerator for up to 3 days.
  • This pie tastes even better the next day after the flavors have fully developed.

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