Rhubarb Custard Pie

Rhubarb Custard Pie is a delicious blend of tart rhubarb and sweet, creamy custard enclosed in a flaky pie crust.  It is my favourite rhubarb pie, using only rhubarb.  A scoop of vanilla ice cream tops the pie perfectly for a dessert fit for a queen. 

Rhubarb season has extended itself by several more weeks with a second crop just about ready to pick.  I've frozen several bags of rhubarb from the June crop and am looking forward to using it during the cold, dreary winter.  A taste of summer is always welcome come February! You can make this pie with frozen rhubarb but nothing beats fresh rhubarb when it comes to making pies. 

Blind Bake

The recipe calls for an unbaked pie crust but, if you wish, you may lightly pre-bake the crust to help ensure the bottom does not become soggy.  You can find directions on how to blind bake an unbaked pie crust here.  

Printable recipe at bottom of post.

Rhubarb Custard Pie

• 4 cups sliced rhubarb
• 1 ¼ to 1½ cups sugar
• 4 tablespoons flour
• Pinch salt
• ¼ teaspoon nutmeg
• 2 eggs
• ¼ cup heavy cream or evaporated milk
• 1 deep-dish 9-inch unbaked pie crust or a 10-inch regular pie crust

How to make it:
Preheat oven to 425 degrees.

Stir together sugar, flour, salt and nutmeg.  Mix in the eggs and cream and whisk until mixture is smooth and there are no lumps.  Stir in the sliced rhubarb and pour in the unbaked pie crust.  (You may also lightly pre-bake your pie crust, which helps keep the bottom crust from becoming soggy.)

Bake 15 minutes in the 425 degree oven.  Turn heat down to 350 and bake an additional 45 minutes or until centre of pie is set but not dry. 

Remove from heat and let cool to room temperature before serving.  Also very good refrigerated and served cold.

Serve pie with a scoop of ice cream or a good dollop of whipped cream.

Makes 6-8 servings. 

Stir together sugar, flour, salt and nutmeg.  Mix in the eggs and cream.

Whisk until mixture is smooth and there are no lumps.  

Stir in the sliced rhubarb and pour in the unbaked pie crust or pre-baked crust. 

I pre-baked my crust but you may use the unbaked crust if you wish.  I should have used a deeper pan as you will see in the next few pictures.

Because this pie takes a long time to bake, it may be advisable to wrap the edges of the crust in foil to prevent burning.

The pie is baked to perfection but, yes, I should have used a deeper pie pan.  The filling flowed over and burned to the edges, even with the foil coverings.  Will I never learn?

Delicious, creamy Rhubarb Custard Pie.  

Serve your pie with a generous scoop of your favourite vanilla ice cream.  

Rhubarb Custard Pie
. . . tart, sweet and creamy, all in one bite.

To print click on arrow upper right side.⇩