creamy rhubarb pie recipe

Written ByJenny Smyth Posted on
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The Best creamy rhubarb pie recipe

I am so excited to share with you my favorite creamy rhubarb pie recipe. This classic dessert has been a staple in our household for years, and it’s always a hit with family and friends.

The combination of tender rhubarb, a flaky crust, and a rich, creamy filling is simply irresistible. I love how easy it is to make, yet it looks like it took hours to prepare.

One of the best things about this recipe is that it’s perfect for any occasion – whether you’re hosting a dinner party or just need a sweet treat for your family. Plus, the health benefits of rhubarb make it a great choice for those looking for a more nutritious dessert option.

My kids adore helping me in the kitchen, and this recipe is one of their favorites to assist with. The process of making the filling and assembling the pie is so much fun for them, and they love being able to taste the fruits of their labor (no pun intended!)

As an added bonus, this recipe freezes beautifully, so you can make it ahead of time and have it on hand for whenever you need it. I’ve even started using this recipe as a base for other desserts, substituting different fruits and spices to create new flavor combinations.

It’s truly a versatile recipe that’s sure to become a staple in your household as well.

Creamy Rhubarb Pie

4.5 from 563 votes

A delightful pie featuring tart rhubarb in a creamy custard filling, all enclosed in a flaky pie crust. This pie is perfect for spring and summer gatherings.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

For the Filling

6 cups fresh rhubarb, chopped
1 cup granulated sugar
1/4 cup cornstarch
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup heavy cream
3 large eggs
1 tsp vanilla extract

For the Egg Wash

1 large egg
1 tbsp milk

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2In a large bowl, combine flour, salt, and sugar for the pie crust.
3Add the cold cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Divide the dough in half, shape into disks, and wrap in plastic wrap.
6Chill in the refrigerator for at least 30 minutes.
7Roll out one disk of dough on a lightly floured surface to fit a 9-inch pie dish.
8Transfer the dough to the pie dish and press it into the sides and bottom.
9Trim the excess dough, leaving about 1 inch of overhang.
Set aside.
10In a large bowl, combine chopped rhubarb, sugar, cornstarch, nutmeg, cinnamon, and salt.
11Mix well to ensure the rhubarb is evenly coated.
12In a separate bowl, whisk together heavy cream, eggs, and vanilla extract.
13Pour the cream mixture over the rhubarb and stir gently to combine.
14Pour the filling into the prepared pie crust.
15Roll out the second disk of dough and place it over the filling.
16Crimp the edges to seal and cut slits in the top to allow steam to escape.
17In a small bowl, whisk together the egg and milk to make the egg wash.
18Brush the egg wash over the top of the pie.
19Place the pie dish on a baking sheet.
20Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
21If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie crust shield.
22Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
23This allows the filling to set properly.
24Serve the pie at room temperature, with a scoop of vanilla ice cream if desired.
25Enjoy your homemade Creamy Rhubarb Pie!

🔧Equipment

9-inch pie dish
Mixing bowl
Rolling pin
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 125mg🧂Sodium: 350mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 6g

📝Notes

Tips: For a smoother filling, you can puree half of the rhubarb before mixing it with the other ingredients. This pie can be stored in the refrigerator for up to 3 days.

Watch Video Of How Creamy Rhubarb Pie Works

Creamy rhubarb pie is a delightful dessert that’s perfect for any occasion. Whether you’re serving it at a family gathering or enjoying it as a special treat, this pie is sure to impress.

It’s a great way to showcase the unique flavor of rhubarb and add a pop of color to your dessert table. Try making it for your next gathering and see how quickly it becomes a family favorite.

It’s a versatile dessert that can be enjoyed year-round, but I particularly love making it in the spring when rhubarb is in season. It’s a great way to showcase this versatile vegetable and add a pop of color to your dessert table.

The combination of the tart rhubarb and the creamy filling is a classic combination that never fails to impress.

❓ Frequently Asked Questions About Creamy Rhubarb Pie

What type of rhubarb should I use?

For this recipe, I prefer to use fresh rhubarb that’s still slightly tart. If you’re using frozen or canned rhubarb, be sure to thaw or drain it well before using.

Can I substitute other types of sugar?

While I prefer to use granulated sugar in this recipe, you can experiment with other types of sugar like brown sugar or honey if you prefer. Keep in mind that using honey will give your pie a distinct flavor.

How do I know when the filling is set?

To check if the filling is set, gently press on the surface of the pie with your finger – if it feels firm and doesn’t jiggle too much, it’s ready!

Can I make this recipe in advance?

Yes, this recipe can be made ahead of time and refrigerated for up to 24 hours before baking. If you’re planning to freeze the pie after baking, let it cool completely first then wrap tightly in plastic wrap or aluminum foil before storing in the freezer.

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