Classic Rhubarb Custard Pie Recipe

Hello, baking friends! This classic rhubarb custard pie recipe is a slice of pure nostalgia, bursting with tart rhubarb and creamy custard in a buttery, flaky crust. Growing up, my family always baked pies the old-fashioned way—raw crust and filling all at once, straight into the oven for a fuss-free dessert that never failed to impress. This pie is perfect for spring gatherings or a cozy night in, let’s bake a pie that’ll make everyone ask for seconds!

Why This Rhubarb Custard Pie is a Winner

• Perfect Flavor Combo: Tart rhubarb meets sweet, creamy custard for a dessert that’s pure magic.
• Flaky, Never-Soggy Crust: A touch of vinegar, proper crust preparation, and baking temp ensures a crisp, golden crust.
• Seasonal Star: Rhubarb’s vibrant flavor shines, making this pie a must for spring and summer.
• Make-Ahead Magic: Serve it chilled or at room temp, and it stays delicious for days!

Main Ingredient Overview

For the Pie Crust

• All-purpose flour: The foundation for a tender, flaky crust.
• Salted butter: Cold butter creates those irresistible flaky layers.
• Granulated sugar: A hint of sweetness to enhance the crust.
• Salt: Brings out the buttery flavor.
• Ice water: Binds the dough while keeping it cold.
• White wine vinegar: My secret for a tender, easy-to-roll crust.

For the Filling

• Fresh rhubarb: The tart, vibrant star of the pie.
• Granulated sugar: Balances rhubarb’s zing with sweetness.
• Large eggs: Give the custard its creamy, rich texture.
• Heavy cream: Adds luxurious smoothness to the filling.
• All-purpose flour: Thickens the custard to prevent a runny pie.
• Cornstarch: To help the custard thicken as well.
• Vanilla extract: A warm, aromatic touch for the custard.
• Salt: Enhances all the flavors.
• Ground nutmeg: A pinch of spice that is a game-changer.

Skip Blind Baking for Simplicity

My family’s always baked this classic rhubarb custard pie with the raw crust and filling together, and let me tell you—it’s the way to go! It’s super easy, delivers a tender, flaky crust, and saves you from any fussy extra steps. Just assemble, pop it in the oven, and enjoy a pie that’s absolutely scrumptious. I did try blind baking for a firmer, golden-browned crust that holds its shape like a bakery pro, but honestly, it felt too complicated and didn’t add enough to justify the effort. The raw crust method gives you all the deliciousness with none of the hassle. A hot baking sheet crisps the bottom just enough, and if you’re worried about the edges browning too much, a quick aluminum foil shield does the trick. For this recipe, I’m sticking with the simple, traditional way my grandma did it—raw crust, big flavor, and pure comfort in every bite!

How to Make Classic Rhubarb Custard Pie

Step 1: Make the Pie Crust

1. In a large bowl, whisk flour, salt, and sugar. Cut in cold butter (cubed into 1 cm pieces) with a pastry cutter or your fingers until you see pea-sized crumbs. Keep it quick to avoid warming the butter!
2. Mix white wine vinegar with 1 1/2 tablespoons of ice water to start. Drizzle in gradually, tossing with a fork or spatula until the dough just holds together, adding more water as needed. It’s fine if it’s a little wet. The moisture will bake off.
3. Wrap dough ball into a disc in plastic wrap to rest for at least 30 minutes. If your room is warm, refrigerate for easier handling.
4. Roll out the dough right away on a floured surface to a 14-inch circle. Use a rolling pin sock cover to prevent sticking, if you have one.
5. Fold dough in half, then quarters, and transfer to a 9-inch pie dish (my go-to is a USA Pan pie dish). Unfold, push dough into place without stretching, and fold edges under to form a lip.
6. Crimp edges by pressing two fingers and thumb together, pushing dough against the pan to prevent shrinkage. Refrigerate crust for 30 minutes.

TIP: Pressing the crimped edges against the dish is a lifesaver for preventing collapse, especially with a heavy custard filling. If the dough feels sticky, dust lightly with flour while rolling.

Step 2: Prepare the Filling

1. Pat 3 cups (400 g) of 1/4-inch diced rhubarb lightly with paper towels to remove surface moisture. Toss with 2 tablespoons of flour and 1 teaspoon of cornstarch until coated an no lumps remain.
2. In a large bowl, whisk eggs (room temperature), sugar, heavy cream (slightly warm or room temperature), vanilla extract, salt, and nutmeg until smooth.
3. Gently stir the rhubarb into the egg mixture.

TIP: Patting rhubarb dry and tossing it with flour and cornstarch keeps the custard firm and prevents a soft top layer.

Step 3: Assemble and Bake

1. Preheat oven to 400°F. Place a baking sheet or pizza stone in the oven to heat for 45 minutes to crisp the bottom.
2. Pour the filling into the frozen raw crust. Cover edges with foil.
3. Bake at 400°F for 15 minutes, then 350°F for 60-65 minutes, removing foil for the last 15 minutes to brown the top and crust. Custard should reach 165-170°F with a slight jiggle.

TIP: Check the custard’s temp to avoid overbaking—a slight jiggle is perfect!

Step 4: Cool and Serve

1. Transfer to a wire rack immediately and cool uncovered for 4 hours in a dry, well-ventilated area to set the custard and firm the top layer.
2. Slice and serve at room temperature or chilled.

TIP: Slow cooling is key to a firm custard top! Keep the pie uncovered and in a dry spot to let moisture escape. A wire rack ensures air flows under the pie for maximum crispness.

Serving Suggestions

This classic rhubarb custard pie is a star on its own, but a little topping can take it to the next level. Here are my favorite ways to serve it:

• Whipped Cream: A fluffy dollop of homemade whipped cream (sweetened with a touch of sugar and vanilla) adds a light, creamy contrast to the tart rhubarb. Whip it with a stabilizer and just until soft peaks form for the best texture
• Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts into the pie, creating a dreamy combo of warm and cold. It’s my go-to for summer gatherings!
• Plain: Enjoy a slice as is, chilled or at room temp, to savor the pure rhubarb-custard goodness. Perfect for breakfast (don’t judge!) or a simple dessert.
• Powdered Sugar Dusting: A light sprinkle of powdered sugar gives a pretty, subtle sweetness—great for fancy presentations.

More Tips for Pie Perfection

• Rhubarb Prep: Cut rhubarb into uniform 1/4-inch pieces for even cooking. If it’s super juicy, pat lightly with a paper towel before tossing with flour and cornstarch.
• Custard Texture: The 2 tbsp flour and 1 tsp cornstarch thickens the custard nicely. If you’d like to eliminate the cornstarch, use 3 tbsp flour but expect a slightly softer (but still delicious) custard)
• Storage: Store leftovers loosely covered in the fridge for up to 3 days. Reheat slices in a microwave for 30 seconds to 1 minute for a warm custardy slice.
• Make It Pretty: For a showstopper, add a lattice crust or cut-out shapes on top before the filled bake. Brush with an egg wash for extra shine!

FAQs About this Classic Rhubarb Custard Pie

• Can I use frozen rhubarb? Yes, you can. But from my experience, the texture is a not the same as fresh rhubarb.
• Can I skip the vinegar? You can, but it makes the crust extra tender. Lemon juice works as a substitute in a pinch.
• How do I know the custard is done? Check for a slight jiggle in the center and an internal temp of 165°F. It’ll firm up as it cools.

Why You’ll Keep Coming Back to This Recipe

This classic rhubarb custard pie recipe is all about simplicity and flavor. You’ll end up with a pie that’s tart, creamy, and oh-so-satisfying. The vinegar crust, flour/cornstarch-dusted rhubarb, and careful baking ensure every slice is a winner. Ready to bake? Grab your apron and make this rhubarb custard pie—I can’t wait to hear how it turns out! Share your pics in the comments or tag me on one of my socials. For more rhubarb love, check out my bakery-style iced orange rhubarb muffins and my rhubarb bars. Happy baking, friends!

Classic Rhubarb Custard Pie

Print Recipe

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Prep Time:30 minutes mins

Cook Time:2 hours hrs 25 minutes mins

Cooling Time:4 hours hrs

Total Time:6 hours hrs 55 minutes mins

Servings: 8 slices

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EQUIPMENT (affiliate links)

Ingredients

For the Pie Crust

• 1 ¼ cups all-purpose flour 150 g
• ½ tsp salt
• 1 tbsp granulated sugar
• ½ cup salted butter, cold & cubed 115 g
• 1 ½ –2 ½ tbsp ice water 30–40 g
• 1 tsp white wine vinegar

For the Filling

• 3 cups fresh rhubarb, ¼-inch pieces 400 g, about 4–5 stalks
• 1 ¼ cups granulated sugar 250 g
• 3 large eggs, room temperature
• ¾ cup heavy cream, slightly warm or room temperature 180 g
• 2 tbsp all-purpose flour 45 g
• 1 tsp cornstarch
• 1 tsp vanilla extract
• ¼ tsp salt
• ¼ tsp ground nutmeg

Instructions

Make the Pie Crust

• Whisk 1 ¼ cups flour, ½ tsp salt, and 1 tbsp sugar in a bowl. Cut in ½ cup cold butter until pea-sized crumbs form.
• Mix 1 tsp vinegar with 1 ½ tbsp ice water. Drizzle in, tossing until dough holds (add up to 2 ½ tbsp water).
• Wrap dough ball into a disc in plastic wrap to rest for at least 30 minutes. If your room is warm, refrigerate for easier handling.
• Roll to a 14-inch circle, ⅛ inch thick. Use a rolling pin sock cover to prevent sticking, if you have one.
• Fold dough in half, then quarters, and transfer to a 9-inch pie dish. Unfold, push dough into place without stretching, and fold edges under to form a lip.
• Crimp edges by pressing two fingers and thumb together, pushing dough against the pan to prevent shrinkage. Refrigerate crust for 30 minutes or up to several hours.

Prepare the Filling

• Pat 3 cups of ¼-inch diced rhubarb dry with paper towels. Toss with 2 tbsp flour and 1 tsp cornstarch until coated, no lumps.
• Whisk 3 eggs, 1 ¼ cups sugar, ¾ cup cream, 1 tsp vanilla, ¼ tsp salt, and ¼ tsp nutmeg. Stir rhubarb into custard mix until evenly coated.

Assemble and Bake

• Remove chilled crust from fridge. Pour in filling.
• Optional: Cover crust edges with an aluminum foil shield to prevent over-browning.
• Place pie on hot baking sheet. Bake at 400°F for 15 minutes, then reduce to 350°F for 60-65 minutes. Remove foil (if using) for last 15 minutes to brown crust. Custard should reach 165-170°F with a slight jiggle.

Cool and Serve

• Cool on a wire rack, uncovered, for 4 hours in a dry area to set custard.
• Serve at room temperature or chilled with whipped cream, vanilla ice cream, or plain.

Notes

• Crust: Baking the raw crust with filling is simple and gives a tender, flaky crust. A wetter dough is easier to work with and bakes off perfectly—no fuss needed!
• Thickening Option: The 2 tbsp flour and 1 tsp cornstarch create a firm custard set. If you prefer, use 3 tbsp flour total (skip cornstarch), but the custard may be slightly softer.
• Rhubarb: Fresh rhubarb works best for texture and appearance. Cut into 1/4-inch pieces. Pat dry to prevent a soft custard top.
• Storage: Refrigerate loosely covered for up to 3 days. Reheat slices at 300°F for 10 minutes to recrisp crust.

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