custard rhubarb pie recipe

Written ByJenny Smyth Posted on
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The Best custard rhubarb pie recipe

Custard rhubarb pie is a classic British dessert that has been a favorite in my family for generations. The combination of tart rhubarb and creamy custard creates a perfect balance of flavors that everyone loves.

The pie is always a hit at family gatherings, and its vibrant red color from the rhubarb makes it a visually appealing dish. This recipe is not only delicious but also offers some health benefits.

Rhubarb is rich in vitamins and minerals, including vitamin K, vitamin C, and calcium, which makes it a nutritious addition to any meal. The custard adds a comforting richness, making this pie a great dessert option for any occasion.

My kids especially love it, and I often make it for their birthdays or school events. It’s a recipe that brings warmth and joy to any table, and I am excited to share it with you.

Custard Rhubarb Pie

4.7 from 1997 votes

Custard rhubarb pie is a classic British dessert featuring a creamy custard filling and tart rhubarb topping. It is a perfect balance of flavors and textures, making it a favorite for any occasion.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Pie Crust

2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 cup unsalted butter
1/4 cup cold water

For the Rhubarb Filling

4 cups chopped rhubarb
1/2 cup granulated sugar
2 tbsp cornstarch
1/2 tsp ground cinnamon

For the Custard Filling

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 tsp vanilla extract
1/4 tsp salt

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2In a large mixing bowl, combine the flour, salt, and baking powder.
3Add the cold butter and mix until the mixture resembles coarse crumbs.
4Gradually add the cold water and mix until the dough comes together.
5Roll out the dough and press it into a 9-inch pie dish.
6Prick the bottom with a fork and bake for 10 minutes until the crust is lightly golden.
7While the crust is baking, prepare the rhubarb filling.
8In a large bowl, combine the chopped rhubarb, sugar, cornstarch, and cinnamon.
9Mix well to ensure the rhubarb is evenly coated.
Set aside.
10For the custard filling, heat the milk in a saucepan over medium heat until it just begins to simmer.
11In a separate bowl, whisk together the sugar, cornstarch, egg yolks, vanilla extract, and salt until smooth.
12Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
13Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
14Remove from heat and set aside to cool slightly.
15Once the pie crust is baked, reduce the oven temperature to 375°F (190°C).
16Spread the cooled custard evenly over the bottom of the pie crust.
17Arrange the rhubarb mixture on top of the custard, ensuring it is evenly distributed.
18Bake for 30-35 minutes, or until the rhubarb is tender and the custard is set.
19The top should be golden brown and bubbly.
20Allow the pie to cool completely before serving.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Saucepan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 15g💛Saturated Fat: 8g❤️Cholesterol: 100mg🧂Sodium: 350mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 6g

📝Notes

Tips: You can use fresh or frozen rhubarb for this recipe. If using frozen rhubarb, thaw it completely and drain any excess liquid before using. For a healthier option, you can substitute whole wheat flour for the all-purpose flour in the pie crust.

Custard rhubarb pie is a timeless dessert that never fails to impress. Whether you are serving it for a family gathering or a special occasion, this pie is sure to be a crowd-pleaser.

The combination of tart rhubarb and creamy custard is a perfect balance of flavors that everyone will enjoy. Store any leftovers in the refrigerator, and reheat individual slices in the oven at 350°F (175°C) for about 10 minutes to serve warm.

This pie is a classic that will always be a good idea for any occasion. I love making it for my family and friends, and I know you will enjoy it too.

❓ Frequently Asked Questions About Custard Rhubarb Pie

Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb for this recipe. Thaw it completely and drain any excess liquid before using. The texture and flavor will be slightly different, but it will still work well in the pie.

How do I know when the custard is set?

The custard is set when it coats the back of a spoon and leaves a clear path when you run your finger through it. It should also be thick and creamy, not runny. When baking, the custard should be golden brown and bubbly on top.

Can I make this pie ahead of time?

Yes, you can make the pie ahead of time. Assemble the pie and refrigerate it until ready to bake. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven. This will help ensure even baking.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator. The pie will keep for up to 3 days. You can also freeze individual slices for up to 2 months. Thaw them in the refrigerator overnight before serving.

Can I use a different type of fruit in this pie?

While rhubarb gives this pie its signature tart flavor, you can experiment with other fruits. Apples, strawberries, or a combination of both can work well. Adjust the sugar and cooking time accordingly, as different fruits have different levels of sweetness and water content.

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