The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Rhubarb Custard Pie
Rhubarb Custard Pie is easy and totally delicious. It’s the perfect easy, elegant dessert for a special occasion and easy trick to majorly turn up the flavor. You may have enjoyed our Easy Rhubarb Crisp Recipe or Delicious Rhubarb Muffins now you can enjoy in a Pie form.

Alright so here’s the truth—I used to believe rhubarb was only for grandmas and super sour jams. But one spring afternoon I saw a bunch of rhubarb on sale and something about it felt familiar because it brought a kind of nostalgia as if it had its own little story to share.
So I wanted to make something that reminded me of home rather than just another pie. I wanted it to be creamy and tangy while still being comforting all at once. That’s how this rhubarb custard pie came to life and when I took the first bite it was pure magic because it’s the kind of dessert that makes you pause and forget everything else for a moment.
The custard softens the sharpness of the rhubarb while the crust stays perfectly flaky and golden and to be honest it might be the best reason to keep buying rhubarb every week until summer is over.

If you’ve never made one before then don’t worry because this pie is easy to make and very forgiving so it always turns out delicious. And if you’ve already made something like it then this version might just become your new favorite and earn a permanent place in your recipe collection.
Ingredients
- 3 cups chopped rhubarb fresh or frozen
- 1 ½ cups granulated sugar
- 3 large eggs
- ¼ cup all-purpose flour
- ½ teaspoon ground nutmeg optional
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1 unbaked 9-inch pie crust store-bought or homemad

How to Make Rhubarb Custard Pie
Step 1
Preheat your oven to 375°F (190°C). Get your pie crust ready by placing it into a 9-inch pie dish. You can crimp the edges with your fingers or a fork to make it look fancy!
Step 2
Chop the rhubarb into small ½-inch pieces if using fresh. If it’s frozen, thaw and drain it first so the pie doesn’t get too soggy.
In a large mixing bowl, whisk together the sugar, flour, salt, and nutmeg (if using). Then add the eggs and vanilla. Whisk again until it’s all smooth and creamy.
Gently stir in the chopped rhubarb with a spatula until it’s evenly coated with the custard mixture.
Pour the filling into the pie crust and spread it out evenly. Dot the top with small bits of butter.
Step 3
Bake in the preheated oven for 45–55 minutes, or until the top is golden and the custard is set (you can check by gently shaking the pieit should jiggle just a little in the center).
Let the pie cool completely on a wire rack before slicing. The custard will firm up as it cools, making it easier to cut and serve.

Kitchen Equipment Needed :
- 9-inch pie dish
- Mixing bowls small and large
- Whisk or hand mixer
- Measuring cups and spoons
- Knife and cutting board for chopping rhubarb
- Rubber spatula or spoon
- Cooling rack
Tips for the Best Rhubarb Custard Pie
Let the pie cool for at least 2 hours before slicing so the custard sets properly.
Use fresh rhubarb if you can! The flavor is brighter and more delicious.
Nutmeg or cinnamon can add a cozy spice if you like a little extra flavor.

What to Eat with Rhubarb Custard Pie ??
We tend to enjoy it with a little jam and a cup of tea. To brighten up our mood, my friend likes it with a refreshing juice, which seemed strange to me until I tried it. I liked the idea, and now I enjoy it with a refreshing juice like a fruit smoothie. I even give it to my little ones with a cold drink for lunch, and I usually put it in their lunchbox when they go to school.
FAQ About Rhubarb Custard Pie
Can I eat rhubarb raw?
Yes, but it’s very sour! It tastes much better when cooked with sugar, like in this pie.
Can I use other fruits with rhubarb?
Yes! Strawberries, apples, or raspberries mix well with rhubarb and add natural sweetness
Is this pie sweet or sour?
It’s a little of both! The custard and sugar make it sweet, and the rhubarb gives it a tangy twist.
Can I freeze this pie?
Yes! Wrap it well and freeze for up to 2 months. Thaw in the fridge overnight before serving.
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Rhubarb Custard Pie
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes50
minutes320
kcal1
hour5
minutesA sweet and tangy old-fashioned pie made with fresh rhubarb and a creamy egg custard filling, baked in a flaky pie crust. Perfect for spring or summer, this Rhubarb Custard Pie is simple to make and loved by kids and adults alike.
Ingredients
3 cups chopped rhubarb fresh or frozen
1 ½ cups granulated sugar
3 large eggs
¼ cup all-purpose flour
½ teaspoon ground nutmeg optional
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter
1 unbaked 9-inch pie crust store-bought or homemad
Directions
- Preheat your oven to 375°F (190°C). Get your pie crust ready by placing it into a 9-inch pie dish. You can crimp the edges with your fingers or a fork to make it look fancy!
- Chop the rhubarb into small ½-inch pieces if using fresh. If it’s frozen, thaw and drain it first so the pie doesn’t get too soggy.
- In a large mixing bowl, whisk together the sugar, flour, salt, and nutmeg (if using). Then add the eggs and vanilla. Whisk again until it’s all smooth and creamy.
- Gently stir in the chopped rhubarb with a spatula until it’s evenly coated with the custard mixture.
- Pour the filling into the pie crust and spread it out evenly. Dot the top with small bits of butter.
- Bake in the preheated oven for 45–55 minutes, or until the top is golden and the custard is set (you can check by gently shaking the pieit should jiggle just a little in the center).
- Let the pie cool completely on a wire rack before slicing. The custard will firm up as it cools, making it easier to cut and serve.
Notes
- Use room temperature eggs They mix more easily into the sugar and flour mixture.
- Bake the pie for 45-50 minutes, or until the custard is set and the crust is golden brown. A knife inserted into the center should come out clean.
- Cut rhubarb evenly – Small, even pieces (about ½ inch) help the pie bake uniformly.
- Taste the raw rhubarb before baking – If it’s extra tart, consider adding a little more