rhubarb and custard pie recipe

Written ByJenny Smyth Posted on
rhubarb and custard pie recipe
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The Best rhubarb and custard pie recipe

I’m so excited to share with you my favorite rhubarb and custard pie recipe! I’ve been making this pie for years, and it’s always a hit with my family and friends. The combination of tart rhubarb and sweet custard is just perfect, and it’s a great way to use up fresh rhubarb from your garden or local farmer’s market.

One of the best things about this recipe is that it’s incredibly easy to make – just mix together the filling ingredients, pour them into a pre-baked pie crust, and bake until golden brown. The result is a delicious pie that’s perfect for any occasion, whether it’s a special dinner or a casual gathering. Plus, the health benefits of rhubarb are well-documented – it’s high in fiber and antioxidants, and low in calories.

My kids love helping me make this pie, and it’s a great way to get them involved in cooking. We often make this pie for our weekly family dinner night, and it’s always a crowd-pleaser. One of my friends even asked for the recipe after trying a slice at our house!

The key to making this pie is using fresh rhubarb – don’t even think about using frozen or canned! The flavor just isn’t the same. And be sure to use a high-quality custard powder to give the filling that extra depth of flavor.

I’ve also included some tips below for making this pie even more delicious.

Rhubarb and Custard Pie

Rhubarb and Custard Pie

4.7 from 908 votes

A classic British dessert featuring a buttery shortcrust pastry filled with a silky vanilla custard and topped with tender, tangy rhubarb. The contrast between the sweet custard and the tart rhubarb creates a perfectly balanced pie that is ideal for spring and summer gatherings.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pastry

2 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg yolk
3-4 tablespoons ice water

For the Custard

1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
4 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract

For the Rhubarb Topping

4 cups rhubarb, cut into 1-inch pieces
1/3 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch

👨‍🍳Directions

1Make the pastry by combining flour, sugar, and salt in a bowl.
2Cut in the cold butter using a pastry blender or fingertips until the mixture resembles coarse crumbs, then stir in the egg yolk and enough ice water to form a dough.
3Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
4Preheat the oven to 375°F.
5On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick, then gently transfer it to a 9-inch pie dish.
6Trim the overhang to 1/2 inch, fold it under, and crimp the edges decoratively, then prick the bottom with a fork.
7Line the pastry with parchment paper and fill with pie weights or dried beans.
8Bake for 15 minutes until the edges are lightly golden, then remove the weights and parchment and bake for another 5 minutes until the bottom is set and pale golden.
9Let the crust cool completely on a wire rack.
10Prepare the custard by whisking together egg yolks, sugar, and cornstarch in a medium bowl until smooth.
11In a saucepan over medium heat, bring the milk and cream to a gentle simmer until small bubbles appear around the edges, then gradually whisk the hot milk mixture into the egg mixture.
12Return the custard mixture to the saucepan and cook over medium-low heat, stirring constantly with a whisk, until it thickens to a pudding-like consistency and just begins to bubble, about 5-7 minutes.
13Remove from heat and stir in the vanilla extract, then pour the custard into the cooled pie crust and spread evenly.
14Toss the rhubarb pieces with sugar, lemon juice, and cornstarch in a bowl until evenly coated.
15Arrange the rhubarb over the custard in a single layer, overlapping slightly if needed, and place the pie on a baking sheet to catch any drips.
16Bake the pie at 375°F for 30-35 minutes until the rhubarb is tender and the custard is set with a slight jiggle in the center.
17The edges of the pastry should be deep golden brown, and the rhubarb should be soft and releasing its juices.
18Cool the pie completely on a wire rack for at least 2 hours to allow the custard to set fully.
19Serve at room temperature or chilled, and store leftovers covered in the refrigerator for up to 3 days.

🔧Equipment

9-inch pie dish
Rolling pin
Mixing bowls
Saucepan
Whisk
Baking sheet
Parchment paper
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 175mg🧂Sodium: 180mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 6g

📝Notes

For a glossy finish, brush the rhubarb with a little melted apricot jam after baking. If rhubarb is very tart, increase the sugar in the topping to 1/2 cup. The pie can be made a day ahead and refrigerated.

Watch Video Of How Rhubarb and Custard Pie Works

This rhubarb and custard pie recipe is a true classic – perfect for special occasions or everyday meals alike! It’s easy to make ahead of time and freeze for later (just thaw overnight in the fridge), making it an ideal choice for busy families like mine.

And don’t worry about leftovers – we always enjoy reheating slices in the toaster oven until crispy on top (because let’s be real who doesn’t love a good crumbly crust?) And yes indeed it works well for family gatherings because its easy to scale up or down depending on how many people are coming over!

❓ Frequently Asked Questions About Rhubarb and Custard Pie

Q: What kind of rhubarb should I use?

For this recipe, you’ll want to use fresh rhubarb that’s still firm and tart. Avoid using older or more mature stalks, as they can be too fibrous and bitter. If you’re lucky enough to have a garden with rhubarb plants, now’s the time to harvest some stalks! If not, you can usually find fresh rhubarb at most farmer’s markets or grocery stores.

Q: Can I substitute other types of sugar?

No! Granulated sugar is essential for balancing out the tartness of the rhubarb in this recipe. You can try using other types of sugar like brown sugar or turbinado sugar if you like, but keep in mind that they’ll change the flavor profile slightly.

Q: Can I make this pie ahead of time?

Sure thing! You can actually make the filling ahead of time and store it in the fridge for up to 24 hours before assembling the pie. Just thaw it out when you’re ready to assemble and bake.

Q: Can I use frozen custard instead?

Nope! While frozen custard can be convenient, it won’t give you the same rich and creamy texture as homemade custard powder mixed with milk.

Q: How do I know when the pie is done baking?

The crust should be golden brown around the edges and set in the middle when you remove it from the oven.

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