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 this pie 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. But I wanted a firmer, golden-browned crust, so I started blind baking, and wow, what a game-changer! Today, I’m sharing both methods because whether you go traditional or opt for the extra step, this rhubarb custard pie is downright delicious. 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 and blind baking ensure 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.
• 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.

Choosing Your Crust Method: Blind Bake or Bake Raw?

My family’s always baked this rhubarb custard pie with the raw crust and filling together—it’s super easy and delivers a deliciously tender crust with a slightly softer texture. For convenience, it’s hard to beat: just assemble and pop it in the oven! But when I wanted a firmer, golden-browned crust that holds its shape like a champ, I turned to blind baking. It adds a few extra steps but gives you that crisp, professional bakery vibe. Both methods produce a pie that’s absolutely scrumptious—here’s a quick rundown:

• Blind Baking: Pre-bake the crust for 20-25 minutes to get a crisp, browned base that stands up to the wet custard. Perfect if you love a sturdy, flaky texture and don’t mind a little extra time.
• Raw Crust: Fill the frozen raw crust and bake all at once for a simpler process. The crust will be tender and flaky but may be slightly softer, especially on the bottom.

Both are fantastic, so choose what fits your vibe—extra crisp or easy-peasy! I’ve included instructions for both below.

How to Make Classic Rhubarb Custard Pie

Step 1: Make the Pie Crust

1. In a large bowl, whisk 150 g flour, 2.5 g salt, and 12 g sugar. Cut in 115 g 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 5 ml white wine vinegar with 40 ml ice water. Drizzle in gradually, tossing with a fork until the dough just holds together. It’s fine if it’s shaggy—don’t overmix.
3. Roll out the dough right away on a floured surface to a 12-inch circle, (No chilling needed here, but keep ingredients cold!)
4. Fit into a 9-inch metal or ceramic pie dish without stretching. Trim to a 1 inch overhang, fold under, and crimp tightly, pressing down to help edges stick to the pan.
5. Freeze the shaped crust for 30 minutes until solid.

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 400 g rhubarb (½-inch pieces) lightly with paper towels to remove surface moisture—no soaking needed. Toss with 20 g flour (or 27 g if sticking with flour only) to coat evenly.
2. In a large bowl, whisk 3 eggs (150 g), 250 g sugar, 180 ml heavy cream, 5 ml vanilla extract, 1.25 g salt, 5 g cornstarch (if using), and 0.5 g nutmeg (if using) until smooth.
3. Gently stir the rhubarb into the egg mixture.

TIP: Patting rhubarb dry and tossing it with flour keeps the custard firm and prevents a soft top layer. If you’re using cornstarch, mix it into the egg mixture for a smoother, firmer set!

Step 3: Assemble and Bake (Choose Your Method)

Option 1: Blind Bake for a Firmer, Browned Crust

1. Preheat oven to 400°F. Place a baking sheet in the oven to heat up for crispness.
2. Line the frozen crust with parchment or foil and fill with pie weights or dry beans. Bake on the hot baking sheet for 20 minutes. Remove weights, dock the bottom with a fork, and bake 5 more minutes.
3. Cool the crust completely (~30 minutes) to room temp.
4. Pour the filling into the cooled crust. Cover edges with foil.
5. Bake at 400°F for 15 minutes, then 350°F for 60 minutes, removing foil for the last 15 minutes to brown the top and crust. Custard should hit 165-170°F with a slight jiggle.

Option 2: Bake Raw Crust for Ease

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: For the raw crust method, a hot baking sheet or pizza stone mimics some blind-baking benefits, giving you a crisper bottom. 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

• Crisp Crust: For the raw crust method, pat rhubarb dry to reduce moisture. For blind baking, cool the crust fully to keep it firm.
• 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 (no soaking needed).
• Custard Texture: The 3 tbsp flour thickens the custard nicely. For a firmer custard, especially to avoid a soft top, replace 1 tbsp flour with 1 tsp cornstarch. Cornstarch creates a smoother, firmer set.
• Storage: Store leftovers loosely covered in the fridge for up to 3 days. Reheat slices at 150°C (300°F) for 10 minutes to recrisp the crust.
• 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? Absolutely! Thaw it completely and pat dry to remove excess moisture before tossing with flour.
• Why blind bake the crust? It creates a crisp barrier against the wet custard, so you never get a soggy bottom.
• 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 flexibility and flavor. Whether you follow my family’s easy raw-crust tradition or go for the blind-baked crispness I love, you’ll end up with a pie that’s tart, creamy, and oh-so-satisfying. The vinegar crust, flour-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 social. For more rhubarb love, check out my bakery-style iced orange rhubarb muffins and my rhubarb bars. Happy baking, friends!

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