I’m so excited to share this rhubarb custard pie recipe with you all! As a mom of three, I’m always on the lookout for delicious and easy-to-make desserts that my family will love. Rhubarb custard pie is one of our favorites, and it’s become a staple in our household.
The combination of tart rhubarb and sweet custard is absolute perfection. I first made this pie for a family gathering, and it was a huge hit. My kids devoured it in seconds, and my husband even asked for seconds (and thirds!)
It’s since become a regular occurrence in our household, and I love making it for special occasions or just because. One of the best things about this recipe is how easy it is to make. With just a few ingredients and some basic cooking techniques, you’ll have a beautiful and delicious pie that’s sure to impress.
And the best part? It’s actually pretty good for you too! Rhubarb is high in fiber and antioxidants, while the custard adds some much-needed protein.
So go ahead, indulge in a slice (or two) without feeling too guilty.
Rhubarb Custard Pie Recipe
4.6 from 575 votes
A classic Rhubarb Custard Pie is a perfect blend of tart rhubarb and creamy custard, encased in a flaky pie crust. This dessert is a delightful combination of textures and flavors, ideal for spring and summer.
2Combine flour, salt, and baking powder in a large mixing bowl.
3Add chilled butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing just until the dough comes together.
5Divide the dough in half.
6Roll out one half on a floured surface until it is about 1/8-inch thick.
7Press the dough into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.
8Trim the excess dough, leaving about 1/2 inch of overhang. Set aside.
9In a separate bowl, combine sliced rhubarb, sugar, cornstarch, and vanilla extract.
10Mix well and set aside for 30 minutes to allow the rhubarb to macerate and release its juices.
11Roll out the second half of the dough on a floured surface until it is about 1/8-inch thick.
12Place it over the rhubarb filling in the pie dish.
13Trim the excess dough and crimp the edges to seal.
14Cut slits in the top crust to allow steam to escape.
15Bake the pie at 425°F for 20 minutes, then reduce the oven temperature to 350°F and bake for an additional 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
16Remove from the oven and let it cool on a wire rack.
17While the pie is baking, prepare the custard filling.
18In a saucepan, heat the milk over medium heat until it just begins to simmer.
19In a separate bowl, whisk together sugar, cornstarch, egg yolks, vanilla extract, and salt until smooth.
20Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
21Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
22Remove from heat and let it cool slightly.
23Once the pie has cooled slightly, pour the custard filling over the rhubarb filling.
24Be careful not to overfill the pie.
25Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving.
26This allows the custard to set and the flavors to meld together.
Tips: For a deeper flavor, you can add a pinch of nutmeg or cinnamon to the rhubarb filling. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Watch Video Of How Rhubarb Custard Pie Recipe Works
This rhubarb custard pie recipe has become a staple in our household, and I’m so glad I can share it with all of you! Not only is it delicious and easy to make, but it’s also packed with health benefits from the rhubarb and custard.
Whether you’re looking for a special dessert to serve at your next family gathering or just want something tasty to enjoy on a Tuesday night, this recipe is sure to please. And don’t forget – leftovers make great breakfasts!
Simply reheat the pie in the oven or microwave until warmed through, then serve with your favorite breakfast toppings.
❓ Frequently Asked Questions About Rhubarb Custard Pie
Q: What type of rhubarb should I use?
A: For this recipe, you’ll want to use fresh rhubarb – preferably organic if possible. If you can’t find fresh rhubarb, you can also use frozen or canned as a substitute.
Q: Can I make this pie in advance?
A: Yes, you can make the filling ahead of time and store it in the fridge for up to 24 hours before assembling the pie. Just be sure to let it come to room temperature before assembling.
Q: How do I prevent the crust from becoming soggy?
A: To prevent the crust from becoming soggy, make sure to chill it in the fridge for at least 30 minutes before baking. You can also brush the crust with an egg wash or water before baking to help it brown evenly.
Q: Can I use a different type of sugar?
A: Yes, you can use granulated sugar as a substitute for brown sugar if needed. However, keep in mind that using granulated sugar may affect the flavor slightly.
Q: Is this pie suitable for vegetarians?
A: Yes, this pie is suitable for vegetarians as long as you use a vegetarian-friendly gelatin substitute instead of traditional gelatin.
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