Rhubarb Custard Pie – Sweet, Tangy & Simple
A classic pie that beautifully balances the tartness of fresh rhubarb with a smooth, creamy custard filling. This easy-to-make dessert features a buttery flaky crust and is perfect for spring or summer gatherings. The sweet and tangy flavors meld into a luscious treat that’s sure to impress.
Ingredients
- 1 unbaked 9-inch deep-dish pie crust
- 4 cups sliced rhubarb about ¼ to ½ inch pieces
- 2 cups granulated sugar divided
- ¼ cup all-purpose flour
- 2 tablespoons cold unsalted butter cubed
- 3 large eggs beaten
- ½ teaspoon salt
- ¼ cup heavy cream or sour cream optional for richness
- 1 teaspoon vanilla extract optional
Instructions
- Toss sliced rhubarb with ¾ cup sugar in a bowl; let sit 30-45 minutes until juice forms, then drain liquid.
- Preheat oven to 400°F and place pie crust on baking sheet.
- In a bowl, combine remaining 1¼ cups sugar, flour, and salt; cut in butter.
- Stir in beaten eggs, cream (if using), vanilla, and drained rhubarb until well blended.
- Pour mixture into pie crust and bake 15 minutes at 400°F.
- Reduce oven temperature to 325°F without opening the door; bake another 45-60 minutes until custard is mostly set but center still slightly wobbly.
- Cool on a rack to room temperature, then refrigerate until completely chilled before serving.
Notes
For cleaner slices, chill the pie thoroughly before cutting. You can cover the pie edges with foil during baking to prevent over-browning.