Best Rhubarb Custard Pie

If you ask me, rhubarb custard pie is pure springtime nostalgia.

This classic dessert brings together tart, pink rhubarb stalks and smooth, creamy custard in a flaky pie crust. The combination of sweet and tangy flavors creates something that’s both comforting and fresh.

The magic happens when the custard bakes up around those tender rhubarb pieces, creating little pockets of brightness throughout the pie. A sprinkle of sugar on top adds just the right amount of sweetness.

It’s the kind of pie that makes you want to slow down and savor each bite, perfect for those laid-back weekend afternoons.

What Kind of Rhubarb Should I Use?

You’ll find two main types of rhubarb at the store or farmers market – hothouse (which has a milder flavor and prettier pink color) and field-grown (which tends to be more tart and greener in color). Both types work perfectly fine in this pie, so pick whichever you can find. When shopping, look for stalks that are firm and crisp, with no soft spots or blemishes. While color isn’t necessarily an indicator of ripeness, try to avoid stalks that look dried out or wilted. Remember to trim away and discard all the leaves since they’re not edible, and give the stalks a quick wash before slicing them for your pie.

Options for Substitutions

Let’s talk about what you can swap in this pie recipe if you need to:

• Rhubarb: If fresh rhubarb isn’t in season, frozen rhubarb works just fine – just thaw and drain it well first. You could also try a mix of strawberries and rhubarb (using half of each), though this will make the pie sweeter.
• Sour cream: Full-fat Greek yogurt makes a good substitute for sour cream. Just avoid using regular yogurt as it’s too thin and could make your custard runny.
• Vanilla bean paste: Regular vanilla extract works perfectly fine here – use the same amount. If you’re out of both, you can use the seeds from half a vanilla pod.
• White sugar: While white sugar is best for letting the rhubarb’s tang shine through, you can use light brown sugar instead. Just know it will give your pie a slight caramel note.
• Homemade pie dough: While homemade is great, a good quality store-bought pie crust can save time. Just make sure it’s well-chilled before using.
• Eggs: The eggs are crucial for the custard texture – there’s no good substitute here that will give you the same results, so make sure you have them on hand!

Watch Out for These Mistakes While Baking

The biggest challenge when making rhubarb custard pie is preventing a soggy bottom crust – pre-baking your pie shell for about 15 minutes before adding the filling will create a barrier that keeps the crust crisp and flaky.

Another common mistake is not cutting your rhubarb into uniform pieces (aim for 1/2 inch slices), as different-sized pieces will cook unevenly and affect the smooth texture of your custard.

The custard filling can easily curdle if baked at too high a temperature, so stick to 350°F (175°C) and look for a slight wobble in the center when you gently shake the pie – it will continue to set as it cools.

For the smoothest possible custard, make sure your eggs and sour cream are truly at room temperature before mixing, and strain the custard mixture through a fine-mesh sieve before pouring it over the rhubarb.

What to Serve With Rhubarb Custard Pie?

This tangy-sweet pie is perfect with a dollop of freshly whipped cream or a scoop of vanilla ice cream to balance out the tartness of the rhubarb. For a morning or afternoon treat, serve it alongside a hot cup of coffee or tea – the warm drinks really complement the creamy custard filling. If you’re feeling extra indulgent, try drizzling a bit of caramel sauce over the top, which adds a nice contrast to the natural tartness of the rhubarb. You can also add some fresh berries on the side for a pop of color and extra fruity flavor.

Storage Instructions

Keep Cool: Since this is a custard-based pie, it needs to be kept in the refrigerator. Place your rhubarb custard pie in an airtight container or cover it well with plastic wrap, and it’ll stay good for up to 4 days. The crust might soften a bit over time, but the flavor will still be wonderful!

Freeze: While you can freeze this pie, keep in mind that custard pies can sometimes become a bit watery when thawed. If you decide to freeze it, wrap it tightly in plastic wrap and then aluminum foil, and use within 2 months. Thaw overnight in the refrigerator for best results.

Serve: This pie tastes best when served chilled or at cool room temperature. If you’re serving from the fridge, let it sit out for about 15-20 minutes to take the edge off the cold – this helps bring out the lovely rhubarb and custard flavors.

Preparation Time	120-150 minutes
Cooking Time	75-90 minutes
Total Time	195-240 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 30-40 g
• Fat: 70-80 g
• Carbohydrates: 200-220 g

Ingredients

• 1 homemade pie dough, formed into a disc and chilled
• 450g sliced rhubarb
• 4 eggs, room temperature
• 150g room temperature sour cream
• 130g white sugar
• 1 teaspoon vanilla bean paste or essence
• 1/4 teaspoon salt

Step 1: Prepare and Rest the Pie Crust

If you haven’t already, make your pie crust dough the night before or at least 2 hours prior so it has enough time to rest.

When ready, unwrap the dough disc and place it on a lightly floured surface.

Roll it out to a ¼” (6mm) thickness, turning the dough 45˚ often for even rolling.

Ensure the circle is slightly larger than your 9” pie tin.

Transfer the dough to the pie tin and arrange it to ensure it is well settled inside.

Step 2: Trim, Tuck, and Chill the Dough

Using scissors or a sharp knife, trim the dough, leaving about one inch of excess around the edges.

Gently tuck the dough under and onto itself to create a neat folded edge.

Chill the dough in the fridge for 15-20 minutes.

Remove it from the fridge and crimp the edges as desired.

Use the tines of a fork to dock the crust all over, then chill again for an additional 30 minutes.

Step 3: Par-Bake the Pie Crust

While the crust is chilling, preheat the oven to 425˚F / 220˚C.

Cut a piece of parchment paper slightly larger than the pie dish.

Line the crust with parchment paper and fill it with pie weights or dried beans, ensuring they reach into the bottom of the crimps.

Bake for 15 to 18 minutes until the edges are slightly golden brown.

Carefully remove the parchment paper and beans, then return the crust to the oven for an additional 2-3 minutes until the inside is set and barely golden.

Allow the crust to cool completely, then reduce the oven temperature to 350˚F / 180˚C.

Step 4: Prepare the Rhubarb Filling and Custard

Arrange the chopped rhubarb inside the cooled par-baked pie shell, which should still be in the pie pan and placed on a baking sheet.

In a medium bowl, whisk together the eggs, sour cream, sugar, vanilla, and salt until well combined.

Pour the custard mixture over the rhubarb.

You may need to adjust the rhubarb to settle it; top up with custard as needed.

Be cautious of air bubbles and pop them with a knife if necessary.

Step 5: Bake the Rhubarb Custard Pie

Transfer the pie to the oven and bake for about 60 minutes.

The custard will puff slightly; look for set edges and an interior that is just slightly jiggly.

Remove from the oven and allow the pie to cool on the tray for about 20 to 30 minutes.

Then, transfer it to the fridge to chill completely, ideally on a wire rack to facilitate airflow underneath.

Once fully chilled, slice the pie and serve with whipped cream or ice cream.