rhubarb cream pie recipe

Written ByJenny Smyth Posted on
rhubarb cream pie recipe
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The Best rhubarb cream pie recipe

Rhubarb cream pie is a classic dessert that has been a staple in many American households for generations. It’s a sweet and tangy treat that’s perfect for special occasions, family gatherings, and even everyday snacks.

I’ve been making this recipe for years, and it’s always a hit with my family and friends. The combination of tender rhubarb, creamy custard, and flaky pastry is simply divine.

One of the things I love about this recipe is that it’s relatively easy to make, even for a beginner. The key to success is using fresh rhubarb and letting it cook slowly until it’s tender and flavorful.

I’ve tried this recipe with different types of sugar, but I find that granulated sugar works best to balance out the tartness of the rhubarb. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with.

They love watching the pie come together and getting excited about the finished product. This recipe is also great for using up leftover ingredients, like eggs and cream.

It’s a versatile dessert that can be served warm or chilled, making it perfect for any occasion. Whether you’re looking for a show-stopping dessert or a comforting treat for a weeknight dinner, this rhubarb cream pie recipe is sure to please.

Rhubarb Cream Pie

Rhubarb Cream Pie

4.5 from 658 votes

A classic spring dessert featuring a tangy rhubarb filling in a creamy custard base, all baked in a flaky pie crust. The sweet and tart flavors balance perfectly for a refreshing treat.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

3 cups fresh rhubarb, chopped into 1/2-inch pieces
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1 cup heavy cream
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large bowl, whisk together the flour and salt for the crust.
3Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle ice water over the mixture, one tablespoon at a time, stirring with a fork until the dough just comes together.
5Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.
7Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the overhang to about 1/2 inch, then fold it under and crimp the edges with a fork or your fingers.
9Place the crust in the freezer for 15 minutes to firm up.
10In a medium bowl, combine the chopped rhubarb, sugar, flour, cinnamon, and salt.
11Toss gently to coat the rhubarb evenly.
12In a separate small bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth.
13Pour the cream mixture over the rhubarb mixture and stir until well combined.
14Pour the rhubarb filling into the prepared pie crust, spreading it evenly.
15Place the pie on a baking sheet to catch any drips.
16Bake at 375°F for 45 to 50 minutes, until the filling is set and golden brown on top.
17The center should jiggle slightly when shaken, and a knife inserted near the center should come out clean.
18If the crust edges brown too quickly, cover them with foil or a pie shield after 25 minutes.
19Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
20This allows the custard to set fully.
21Serve at room temperature or chilled, optionally with whipped cream.
22Store leftovers in the refrigerator for up to 3 days.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Fork
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 95mg🧂Sodium: 280mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 26g🥩Protein: 5g

📝Notes

For a less tart pie, reduce the rhubarb to 2 1/2 cups and add 1/2 cup of sliced strawberries. If using frozen rhubarb, thaw and drain excess liquid before using, and increase the flour in the filling by 1 tablespoon.

Watch Video Of How Rhubarb Cream Pie Works

This rhubarb cream pie recipe is a staple in our household, and I’m confident it will become one in yours too!

It’s easy to make ahead of time and stores beautifully in an airtight container at room temperature for up to three days or frozen for up to two months.

When reheating leftovers, simply warm them gently over low heat or by microwaving until warmed through without melting the custard topping.

❓ Frequently Asked Questions About Rhubarb Cream Pie

Q1: What type of sugar should I use in the rhubarb cream pie?

A1: Granulated sugar works best in this recipe to balance out the tartness of the rhubarb.

Q2: Can I substitute other types of fruit in place of the rhubarb?

A2: While you can experiment with other fruits, keep in mind that rhubarb has a unique flavor and texture that makes it perfect for this recipe.

Q3: How long does it take to make a rhubarb cream pie?

A3: With some prep work ahead of time, you can have this pie ready in about an hour and a half.

Q4: Is it possible to freeze the pie for later use?

A4: Yes, you can freeze both the crust and the filling separately before assembling the pie. Just thaw them overnight in the fridge before baking or serving.

Q5: Can I make individual servings of this pie instead of one large pie?

A5: Absolutely! Simply divide the filling among individual pastry cups or ramekins before baking.

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