Rhubarb Custard Pie Recipe

Southern Living Rhubarb Custard Pie baked and ready to serve — Photo:
Caitlin Bensel, Food Stylist: Torie Cox

Active Time:

15 mins

Bake Time:

1 hr 30 mins

Cool Time:

2 hrs 30 mins

Total Time:

4 hrs 15 mins

Servings:

This pretty pink rhubarb custard pie starts with a basic custard base. The flavors of the custard—citrusy orange, rich vanilla, and a hint of almond extract—complement the tartness of the rhubarb. A flaky crust adds a crisp, buttery base to contrast the creaminess of the filling.

Learn how to make rhubarb custard pie, and serve it with a dollop of lightly sweetened whipped cream for a lovely spring dessert your guests will love.

Ingredients for Rhubarb Custard Pie

A refrigerated piecrust creates a flaky, buttery base for a creamy, vanilla-scented custard and sliced rhubarb topping. To make rhubarb custard pie, you'll need:

Refrigerated piecrust: A quick shortcut option for the base of the pie. Feel free to swap with a homemade piecrust if preferred.
Large eggs: Binds the custard and helps it set to a sliceable texture after baking.
Half-and-half: A creamy base for the custard. You can do equal parts heavy cream and whole milk if you don't have half-and-half.
Vanilla extract: Adds depth of flavor.
Grated orange zest: For a kick of citrusy flavor to enhance the rhubarb flavor.
Kosher salt: Enhances the overall flavor of the pie.
Almond extract: Adds a nutty, floral quality. Feel free to skip, if needed or preferred.
Granulated sugar: Sweetens the custard filling to balance the tartness of the rhubarb.
All-purpose flour: Helps thicken the custard.
Sliced rhubarb (fresh or frozen and thawed): Gives the pie a tart and tangy flavor, pop of color, and bright contrast to the creamy custard filling and buttery piecrust.

Southern Living Rhubarb Custard Pie ingredients — Caitlin Bensel, Food Stylist: Torie Cox

Can I Use Frozen Rhubarb for This Pie?

Rhubarb season is short, but luckily, you can use fresh or frozen rhubarb in this recipe.

A tip on baking with frozen rhubarb: Make sure to pat dry after thawing. The rhubarb tends to release moisture as it thaws, which can result in a watery custard.

How To Make Rhubarb Custard Pie

This pie is ready with just 15 minutes of active time. (Yes, really!) Make it once, and we're sure you'll want to make it on repeat throughout the season. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare crust: Parbake or blind bake the crust by filling a piecrust with pie weights or dried beans, and bake 15 minutes. Then, remove weights, and bake until crust is a light golden brown. Cool to room temperature.
Step 2. Make rhubarb-custard filling: Whisk to filling ingredients. In a small bowl, toss rhubarb and remaining flour to coat. Pour the filling mixture into the cooled piecrust, and top evenly with egg mixture. Sprinkle with remaining sugar.
Step 3. Bake pie: Tent piecrust edges with foil and bake until filling is set. Cool completely on a wire rack. Serve at room temperature or chilled.

What Is Blind-Baking?

Blind-baking (baking the crust on its own before adding a filling) helps to ensure that the pie dough stays flaky and crisp in the oven. Without this step, custardy fillings like this one would prevent the crust from cooking through, leading to a pie with a soggy bottom.

It's easier than it sounds. Simply fill the piecrust with parchment paper (or foil) and beans, rice, or pie weights, then bake as directed. Seeing that crisp bottom crust will make you grateful you did.

Can I Make Rhubarb Custard Pie Ahead?

With a store-bought piecrust and only 15 minutes of active time needed to prepare this pie, you may not even need to make it ahead. But if it works best for your schedule, you can absolutely prepare this pie in advance.

Bake the pie as directed, cool completely, wrap and refrigerate no more than one day ahead for the freshest flavor and texture. You can also freeze the prepared pie for up to two months. Thaw overnight in the refrigerator, and serve chilled or at room temperature.

How To Store Leftover Rhubarb Custard Pie

Leftover slices of rhubarb custard pie can be wrapped and refrigerated for up to four days, or frozen for up to two months. Thaw in the refrigerator overnight if frozen, and serve chilled or at room temperature.

Southern Living Rhubarb Custard Pie sliced and ready to serve — Caitlin Bensel, Food Stylist: Torie Cox

What To Serve With Rhubarb Custard Pie

Serve this custard pie with a dollop of whipped cream, scoop of ice cream, drizzle of honey, or dusting of powdered sugar. Pair with fresh strawberries, and tea or coffee for a rich and flavorful dessert course.

Ingredients

1/2 (14.1-oz.) pkg. refrigerated piecrusts, at room temperature
2 large eggs
1 cup half-and-half
1 tsp. vanilla extract
1/2 tsp. grated orange zest (from 1 orange)
1/4 tsp. kosher salt
1/4 tsp. almond extract
1 cup, plus 2 Tbsp. granulated sugar, divided
4 Tbsp. all-purpose flour, divided, plus more for work surface
3 cups sliced (1/2-in.-thick) fresh (or frozen, thawed, and patted dry) rhubarb (about 13 1/2 oz.)

Directions

Prepare crust:

Preheat oven to 375°F. Roll piecrust out on a lightly floured work surface into a 12-inch circle. Fit crust inside a 9-inch pie plate, pressing into bottom and up sides of plate. Fold crust edges under; crimp as desired.

Caitlin Bensel, Food Stylist: Torie Cox

Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.

Caitlin Bensel, Food Stylist: Torie Cox

Bake 15 minutes. Carefully remove parchment paper and pie weights. Continue baking at 375°F until crust is light golden brown, about 5 minutes. Transfer to a wire rack; cool to room temperature, about 30 minutes. Meanwhile, reduce oven temperature to 350°F.

Caitlin Bensel, Food Stylist: Torie Cox
Make rhubarb-custard filling:

Whisk together eggs, half-and-half, vanilla, orange zest, salt, almond extract, 1 cup of the sugar, and 3 tablespoons of the flour in a large bowl.

Caitlin Bensel, Food Stylist: Torie Cox

Place rhubarb and remaining 1 tablespoon flour in a separate large bowl; toss to coat.

Caitlin Bensel, Food Stylist: Torie Cox

Place cooled pie plate on a large rimmed baking sheet. Place coated rhubarb in cooled piecrust.

Caitlin Bensel, Food Stylist: Torie Cox

Pour egg mixture over rhubarb. Sprinkle evenly with remaining 2 tablespoons sugar.

Caitlin Bensel, Food Stylist: Torie Cox
Bake pie:

Wrap edges of piecrust with aluminum foil. Bake at 350°F until filling is set and a thermometer inserted into center of pie registers 175°F, about 1 hour to 1 hour, 10 minutes. Transfer to a wire rack; cool completely, about 2 hours. Serve at room temperature or chilled.

Caitlin Bensel, Food Stylist: Torie Cox

Frequently Asked Questions

How do I know when rhubarb custard pie is ready?

Rhubarb custard pie is ready when the filling is set. If in doubt, check the temperature—a thermometer inserted into the center of pie should register 175°F.
How do I keep my pie crust from becoming soggy?

The best way to avoid a soggy pie crust is to blind-bake until golden brown. This helps set the crust before the filling goes in, keeping it crisp.
What are other ways to flavor rhubarb custard pie?

Add flavor to rhubarb custard pie by incorporating warming spices, like cinnamon, ginger, or nutmeg, a splash of liqueur, like Grand Marnier or Amaretto, or chopped fresh herbs like mint or lavender into the pie before baking.