Rhubarb Custard Pie

With a creamy sweet custard topped with tart rosy rhubarb, rhubarb custard pie is a super easy and special dessert treat!  With a creamy sweet custard topped with tart rosy rhubarb, rhubarb custard pie is a super easy and special dessert treat!

This is why I blog. Divine, perfectly balanced, new discoveries like this Rhubarb Custard Pie. Even after all these years. 

With a creamy sweet custard topped with tart rosy rhubarb, rhubarb custard pie is a super easy and special dessert treat!

Rhubarb Custard Tart

I had seen a lot of lovely rhubarb pies this spring. Rosy rhubarb tarts, artfully arranged in a colorful geometry. Hello spring!

But I figured I’d walk before I ran and start with something more basic.

In the end I ran anyway. 

Rhubarb Custard Pie

Okay, I admit it, I’m a custard freak–Wisconsin girl after all. But its sweet creaminess is a perfect pairing for the tart rhubarb. Can you tell I’m in love?

The recipe comes from the blog The Creative Bite and it’s sooo simple to make–plus kind of magical. You toss the rhubarb into the crust and pour the custard mix over. While it bakes the rhubarb floats up to leave a bottom layer of custard. There are even some surprise bites of crunchy caramelization.

Put rhubarb in pie crust

Put rhubarb in pie crust

Custard

Make custard

Top with custard

Top with custard 

With a creamy sweet custard topped with tart rosy rhubarb, rhubarb custard pie is a super easy and special dessert treat!

Bake

I did add some vanilla to the custard and baked the pie longer. Since it stayed jigglier than I was comfortable with, I also made sure the center of the pie was up to 175 F before pulling it out.

Be sure you cool this pie thoroughly before cutting, since it’s a really soft set. And if your eggs are at all small, go with four instead of three.

With a creamy sweet custard topped with tart rosy rhubarb, rhubarb custard pie is a super easy and special dessert treat!

Served!

Yes, totally worth it!

Rhubarb Custard Pie
Serves 12
With a creamy sweet custard topped with tart rosy rhubarb, rhubarb custard pie is a super easy and special dessert treat!
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Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
6 hr
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
6 hr
261 calories
32 g
74 g
14 g
3 g
6 g
101 g
108 g
21 g
0 g
7 g
Nutrition Facts
Serving Size
101g
Servings
12
Amount Per Serving
Calories 261
Calories from Fat 123
% Daily Value *
Total Fat 14g
21%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 74mg
25%
Sodium 108mg
5%
Total Carbohydrates 32g
11%
Dietary Fiber 1g
3%
Sugars 21g
Protein 3g
Vitamin A
8%
Vitamin C
4%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 unbaked pie shell
  2. • 3 cup rhubarb pieces
Custard
  1. • 1 1/4 cup sugar
  2. • 3 extra large eggs (or 4 smaller eggs)
  3. • 1 cup heavy whipping cream
  4. • 3 Tablespoon flour
  5. • 1 teaspoon vanilla
Instructions
  1. Place rhubarb in pie shell.
  2. In a separate bowl, beat custard ingredients together (I used a mixer for this) and pour over rhubarb.
  3. Bake 10 minutes at 400°, and then 45-60 minutes at 350° until the center is just slightly jiggly (see note). The custard temperature should be about 175 F if you have an instant read thermometer. If the crust is getting too brown, you can shield with foil.
  4. Cool briefly on the countertop, then move uncovered to the refrigerator to get thoroughly cool and set before serving. Store leftovers refrigerated and lightly covered.
Notes
  1. The biggest complaint in online reviews of this recipe is failure to set. The custard will have a slight jiggle when done, but if it wobbles more than than, cooke it longer, covering crust with foil if needed.
beta
calories
261
fat
14g
protein
3g
carbs
32g
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Art of Natural Living https://artofnaturalliving.com/

8 thoughts on “Rhubarb Custard Pie

    1. Inger Post author

      It isn’t as bad as you’d think Jean! But sometime I may try with part milk–it’s so good, it might handle a small richness hit.

  1. Danielle

    So glad you loved the pie recipe! It truly is one of my family’s favorites. It must be a Midwest thing. 😉 My husband has been begging for it and I have one in the oven as we speak right now!!!

    1. Inger Post author

      It’s so good Gloria–If you have rhubarb available in (your) spring, you should give it a try!

  2. David Scott Allen

    Did we discuss rhubarb over lunch? It is definitely one of my favorite dessert ingredients. I’ve never had it in the custard, though, so will have to give this a try (if I can still find rhubarb).

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