The Tangy-Sweet Rhubarb Custard Pie Recipe You’ll Adore

Sweet summer memories bloom in this delightful rhubarb custard pie that captures the essence of home baking.

Grandma’s cherished recipe whispers tales of classic comfort with every slice.

Tart ruby-red stalks mingle with creamy custard, creating a dessert that dances between tangy and smooth.

Bakers of all skill levels can master this simple yet elegant treat.

Seasonal rhubarb transforms an ordinary afternoon into something magical and memorable.

Crisp pastry and silky filling promise a delectable journey that you won’t want to miss.

Let’s uncover the secrets of this irresistible pie together.

What Makes Rhubarb Custard Pie Special

• Seasonal Crowd-Pleaser: Celebrate the vibrant flavors of spring and early summer with this fresh, tangy dessert that brings family and friends together.
• Versatile Comfort Treat: Enjoy as a cozy after-dinner dessert, potluck contribution, or weekend special that pairs wonderfully with vanilla ice cream or whipped cream.
• Quick Prep Magic: Create a stunning homemade pie in just a few simple steps, using common pantry ingredients and minimal kitchen equipment for a stress-free baking experience.

Ingredients For Rhubarb Custard Pie

• Pie Shell: Holds the delicious filling and provides a crispy base for the pie.

• Rhubarb: Tart and vibrant vegetable that adds a unique flavor to the pie.
• Sugar: Sweetens the rhubarb and balances its tangy taste.
• Flour: Helps thicken the custard filling.
• Nutmeg: Warm spice that adds depth to the pie's flavor.

• Eggs: Bind the custard and create a smooth texture.
• Heavy Cream: Adds richness and creaminess to the filling.
• Orange Zest: Bright citrus note that enhances the overall flavor.
• Vanilla Extract: Provides a sweet and aromatic undertone.

• Butter: Adds richness and helps create a golden top.
• Aluminum Foil: Prevents excessive browning during baking.

Rhubarb Custard Pie Step Guide

Step 1: Warm Up The Oven

Set your oven to 375°F and let it preheat while you prepare the pie ingredients.

Step 2: Create Rhubarb Coating

• Sugar
• Flour
• Nutmeg

Add diced rhubarb and gently toss until thoroughly coated with the dry ingredients.

Step 3: Whip Up The Custard Base

• Orange zest
• Vanilla extract
• Heavy cream
• Eggs

Blend until the mixture looks smooth and well incorporated.

Step 4: Merge Rhubarb And Custard

Pour the egg mixture into the rhubarb mixture, stirring carefully to create a uniform filling.

Step 5: Fill The Pie Shell

Transfer the combined filling into an unbaked pie shell.

Dot the surface with small butter pieces for extra richness.

Step 6: Bake The Pie

Place the pie in the preheated oven.

Bake for 45-50 minutes, covering with aluminum foil after the first 20 minutes to prevent over-browning.

Step 7: Check For Doneness

The pie is ready when the filling sets and the crust turns golden brown.

Step 8: Cool And Serve

Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.

Pie Tips For Rhubarb Custard Delight

• Cover crust edges with aluminum foil or pie shield to prevent burning during extended baking time.
• Gently shake pie to ensure filling is set but still slightly wobbly in the center, indicating perfect custard texture.
• Let eggs and cream sit out 30 minutes before mixing to ensure smoother, more uniform custard blend.
• Cut rhubarb into uniform 1/2-inch pieces for consistent cooking and balanced flavor distribution throughout the pie.
• Sprinkle extra sugar over rhubarb or use half rhubarb, half strawberries for a sweeter, mellower taste profile.

Reheat And Store Rhubarb Custard Pie

• Store leftover rhubarb custard pie in an airtight container or wrap tightly with plastic wrap. Keep chilled in the refrigerator for up to 3-4 days.
• Warm individual slices at 325°F for 10-15 minutes. Cover with aluminum foil to prevent crust from burning and maintain moisture.
• Let pie sit out for 15-20 minutes before serving to soften the custard and enhance flavor. Serve at slightly cool room temperature for best taste.
• Wrap pie securely in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in refrigerator before reheating.

Serving Ideas For Rhubarb Pie

• Pair Creamy Vanilla Ice Cream: Scoop cold, smooth vanilla ice cream alongside the warm, tangy rhubarb custard pie for a delightful temperature and flavor contrast.
• Complement with Moscato Wine: Choose a sweet, light Moscato wine that balances the pie's tartness and enhances its delicate custard notes with its fruity undertones.
• Match Herbal Chamomile Tea: Brew a gentle chamomile tea to soften the pie's sharp rhubarb flavor, creating a soothing and harmonious dessert experience with its delicate floral hints.
• Enhance with Almond Biscotti: Serve crisp almond biscotti on the side, providing a crunchy texture that complements the pie's creamy filling and adds a nutty dimension to each bite.

Rhubarb Custard Variations

• Gluten-Free Rhubarb Custard Pie: Replace regular flour with almond flour or gluten-free all-purpose flour blend for those with wheat sensitivities.
• Vegan Custard Variation: Substitute heavy cream with coconut milk, eggs with silken tofu or commercial egg replacer, and butter with coconut oil for a plant-based version.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of sugar, reducing overall carbohydrate content for diabetic-friendly dessert.
• Dairy-Free Alternative: Swap heavy cream with unsweetened almond milk and use margarine instead of butter to accommodate lactose-intolerant individuals.

FAQs

• Can I use frozen rhubarb for this pie?

Yes, you can use frozen rhubarb. Thaw and drain excess liquid before mixing with other ingredients to prevent a watery filling.

• How do I know when the custard is fully set?

The pie is ready when the center is slightly jiggly but not liquid. It will continue to set as it cools, and the edges should look firm and golden.

• What's the purpose of coating rhubarb in sugar and flour?

Coating rhubarb helps absorb excess moisture and prevents the pie from becoming too runny. The flour also helps thicken the custard filling during baking.

• Can I substitute the heavy cream with a different dairy product?

Whole milk or half-and-half can work as substitutes, but they might slightly change the richness and texture of the custard compared to heavy cream.

Rhubarb Custard Pie Recipe

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• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Sweet springtime memories bloom in this classic Rhubarb Custard Pie, blending tart rhubarb with silky smooth custard in a buttery golden crust. Delightful slices welcome you to savor each creamy, tangy bite of seasonal comfort.

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Ingredients

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Main Ingredients:

• 3 cups fresh rhubarb, diced
• 2 large eggs
• 1 cup granulated sugar

Binding and Flavoring Ingredients:

• 1/4 cup all-purpose flour
• 1/4 cup heavy cream
• 1/2 teaspoon orange zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg

Crust and Finishing Ingredients:

• 9-inch unbaked pastry pie crust
• 1–2 tablespoons salted butter

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Instructions

1. Assemble the dry ingredients in a spacious mixing vessel, blending sugar, flour, and nutmeg into a uniform mixture.
2. Gently fold diced rhubarb into the dry ingredient blend, ensuring each piece gets evenly coated with the powdery coating.
3. Create a separate mixing environment for the custard base, whisking together orange zest, vanilla extract, heavy cream, and eggs until the liquid transforms into a smooth, harmonious blend.
4. Gradually integrate the custard mixture into the rhubarb-coated ingredients, stirring carefully to establish a consistent filling texture.
5. Transfer the complete filling into the waiting unbaked pie shell, distributing the mixture evenly across the pastry base.
6. Strategically place small butter fragments across the surface of the filling, creating delicate flavor-enhancing dots.
7. Position the pie in the preheated oven at 375°F (190°C), allowing initial baking for 20 minutes without coverage.
8. After the initial baking period, drape aluminum foil over the pie to prevent excessive browning and continue baking for an additional 25-30 minutes.
9. Verify the pie’s readiness by checking that the filling has set firmly and the crust has achieved a golden-brown complexion.
10. Extract the pie from the oven and transfer to a wire cooling rack, permitting it to reach room temperature before serving.

Notes

• Prevent soggy crust by pre-baking the pie shell for 10 minutes before adding the filling to create a barrier against moisture.
• Balance rhubarb’s tartness by adjusting sugar levels or adding a touch of honey for a more mellow sweetness.
• Ensure even cooking by cutting rhubarb into uniform pieces, about 1/2-inch thick, to promote consistent texture throughout the pie.
• Consider adding a sprinkle of cinnamon or ginger to complement the nutmeg and enhance the pie’s warm, aromatic profile.

• Prep Time: 20 minutes
• Cook Time: 45-50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 220
• Sugar: 15 g
• Sodium: 70 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 60 mg