About This Rhubarb Custard Pie Recipe
This quick and easy rhubarb custard pie is a classic English dessert! The tart, tangy, sour, and vegetable flavors of pink and red rhubarb are balanced out by a creamy, velvety custard and flaky. buttery pie crust. The best part? The recipe comes together quickly and easily thanks to store-bought pie crust. After pre baking the pie, the filling only takes around 5 minutes to make!
For more fast and easy pie recipes on Hummingbird High, check out Quick and Easy Blueberry Crumble Pie and Easy Canned Cherry Pie Recipe!
@hummingbirdhigh i was serious the other day when i said i just want to make #pie all day every day #bakingrecipe #baking #bakingtiktok ♬ The Great British Bake Off – Tom Howe
What Does Rhubarb Custard Pie Taste Like?
Because if its tart flavor, rhubarb works really well with sugar and dairy. Like in this rhubarb custard pie!
Without the rhubarb, the sweet cream custard tastes like a traditional buttermilk chess pie. But because this pie is made with cream instead of buttermilk, it lacks any kind of tangy, acidic flavor. Think of it as similar to vanilla ice cream, but baked in a buttery pie crust shell. Sounds delicious but intense, right?
Enter the rhubarb fruit topping! The rhubarb acts like the buttermilk in traditional chess pie recipes and brings tart, tangy flavors to the whole pie. Without the rhubarb, the sweet cream custard filling would be too rich on its own.
Ingredients and Substitutions
Now that I’ve convinced you to make this rhubarb custard pie recipe, here’s your shopping list for the recipe:
Shopping List for Rhubarb Custard Pie Recipe
- frozen store-bought pie crust (preferably in a pie plate)
- large eggs
- kosher salt
- fresh rhubarb
- granulated sugar
- all-purpose flour
- unsalted butter
- heavy cream
And let’s talk about some of its key ingredients and potential substitutions:
Common Ingredient Substitutions and Sources For Rhubarb Custard Pie
- Frozen Store-Bought Pie Crust: You needa store-bought, 9-inch pie crust (preferably already in a pie pan)to make this blueberry crumble pie.
Typically, grocery stores sell two different types of store-bought pie crust. The first kind is where the dough is rolled up in a sheet, and you need to do the work of fitting it onto the pie plate yourself. The second kind is where the dough isalreadymolded onto a pie pan (usually one made of disposable aluminum), and all you need to do is fill it. Depending on the brand, you end up with either an 8-inch or 9-inch pie. For this recipe, I used the latter kind where the pie dough has already been fitted into a plate. Learn more below!
- All Purpose Flour: Want to make it gluten free? Replace the all-purpose flour with a 1:1 gluten free flour likeBob’s Red Mill Gluten Free 1-to-1 Baking FlourorKing Arthur Gluten-Free Measure For Measure Flour. But note that you’ll also need to replace the pie crust with a gluten free version. Again, learn more below!
- Kosher Salt:Learn why kosher salt is the best salt for baking recipes in this blog post.But in a pinch, you can replace the kosher salt in the recipe with half its amount in table salt.
- Rhubarb: You can use frozen rhubarb in this rhubarb custard pie recipe. As long as the rhubarb has been sliced into ½-inch pieces, there’s no need to even thaw the frozen rhubarb before using in this recipe! However, if you make this pie with frozen rhubarb, it’s likely that you’ll need to add 5 to 10 minutes to the Bake Time to fully cook the cold fruit.
Best Store-Bought Pie Crust
Confession: I am not the best person to answer this question. I always use the generic store-bought pie crust from Safeway because I like the way they crimp its edges (they look like these ones from Marie Callender’s). But is it the best tasting? I really don’t know. Instead, I encourage you to check out these articles from Epicurious and The Kitchn that compare different store-bought pie crusts under the same filling.
Can I make this rhubarb custard pie recipe with store-bought gluten-free pie crust?
Yes, absolutely! But note that the filling itself is not actually gluten-free. The custard filling uses ⅓cup all-purpose flour.
But you’re the kind of baker who wants to make pie crust from scratch…no problem! Check out this15-Minute Stand Mixer Pie Crust Recipe. I teach you how to make an all butter pie crust with your stand mixer in just 15 minutes!
How to Make Rhubarb Custard Pie
Here are the basic steps to make rhubarb custard pie from scratch:
First, prep the main ingredients:
- Pre bake the store-bought pie crust. (Bake Time: 30 minutes)
When a recipe instructs you to pre bake a pie crust, that usually means that the pie’s crust and filling have different baking times. You can learn more about the process in my blog post on How To Pre Bake Pie Crust. - While the crust is in the oven, prep the rhubarb. (Prep Time: 5 minutes)
While the crust is baking in the oven, I like to prep the rhubarb by cleaning and slicing it for use in the filling. I then toss the rhubarb in ¼ cup of granulated sugar. Why? The sugar encourages the rhubarb to soften and release some of its fruit juice, making it more flavorful and toothsome. This process is called maceration. Cool, right?
Next, make the custard filling:
- Once the pie crust is done pre baking, make the custard. (Work Time: <5 minutes)
- Assemble the pie. (Work Time: <5 minutes)
- Bake the pie. (Bake Time: 60 minutes)
Recipe Troubleshooting and FAQ
FAQ: All About The Equipment You Need To Make Rhubarb Custard Pie
What are pie weights and why do I need to use them in this rhubarb custard pie recipe?
This rhubarb custard pie recipe instructs you to cover the unbaked pie crust with aluminum foil, then pour in pie weights on top of the foil and bake the whole thing. The pie weights weigh the pie crust down as it bakes, preventing any air bubbles underneath the pie crust to rise up and cause weird bumps in the crust. The pie weights also weigh down the dough so that it holds its shape and stays molded onto the pie plate as it bakes. Without them, your pie crust will likely shrink and sag down the pie plate.
You can learn more about pie weights and what you can use as a substitution for them in my blog post on How To Pre Bake Pie Crust.
FAQ: How To Store The Pie
Can you freeze an unbaked rhubarb custard pie?
Sadly, no. It’s best not to freeze unbaked cream or custard pies. The cream and custard fillings tend to get watery and separate as they thaw. Let’s avoid that, please!
Does baked rhubarb custard pie need to be refrigerated?
Yes! Because the filling is cream-based, I suggest refrigerating this pie. After baking, I like to let the pie cool completely. Doing so will crisp up the crust and firm up the custard pie filling perfectly. After that, I cover with a loose sheet of plastic wrap and refrigerate for up to 3 more days.
Can baked rhubarb custard pie be frozen?
Yes! Follow the recipe instructions for cooling the pie completely to room temperature. After that, tightly wrap the entire pie (or any leftovers!) in two layers of plastic wrap and freeze for up to 3 months.
To serve, thaw overnight in the refrigerator. Serve chilled, or reheat in the microwave or by baking in the oven at 350°F for 10 to 15 minutes or until a knife inserted into the center of the filling comes out warm.
Best Recipe Tips
A Tip To Save You Time When Making The Recipe
- If 1 ½ hours of Bake Time sounds like too much time to sit around and wait, you can split the recipe up over a few days! On Day 1, pre bake the pie crust according to the recipe. Instead of filling it, let it cool completely to room temperature. Store overnight on the counter under a cake dome or a large bowl upside down. On Day 2, follow the instructions for making the rhubarb custard pie filling and baking the assembled pie.
What’s the point of doing this? Breaking the recipe down this way allows you to fit it more easily into your schedule. That means no sitting around for hours at a time to wait for something to finish baking! Cool, right? If this sort of time-saving cooking technique appeals to you, I highly encourage you to check out my cookbook, Weeknight Baking. I break down common time-intensive recipes in this way!
Tips About Ingredients
- Rhubarb is listed in the recipe by weight, not volume or size. Why? It’s risky not to include exact measures for fruit in baking recipes. Too little fruit and your baked good could potentially turn out dry and flavorless, while too much will cause your baked good to collapse in the center. This is especially important for recipes where the fruit is baked into the batter like banana bread. That being said, there’s more leeway with this rhubarb custard pie recipe. If you are more comfortable with using cup measures, note that this rhubarb custard pie recipes needs about 4 cups of rhubarb sliced into ½-inch chunks.
- Note that you’ll need to divide the sugar into two quantities: ¼ cup and 1 ¼ cup portions. The first ¼ cup is used to prep the rhubarb, while the remaining 1 ¼ cup is used to make the custard filling.
A Tip To Help You Bake The Perfect Pie
- When done, the rhubarb custard pie filling will be golden brown around the edges, but light in the center. Check the pie 45 minutes into its Bake Time. If the center is browning too quickly, cover with a loose piece of aluminum foil.
Video Tutorial for Rhubarb Custard Pie Recipe
Use the video player below to watch my Instagram Story tutorial on how to make this rhubarb custard pie recipe! The arrows to the left and right of the frame allow you to skip through the different recipe steps. You can also hit the “pause” or “enlarge” buttons on the upper right hand side of the frame to pause or enlarge the frames accordingly.
Alternatively, head tomy Instagram profileto watch these Stories on mobile! The circles underneath my bio indicate saved Instagram Story highlights depicting various recipes. Clicking on one of the circles will play the videos you see above. You may need to scroll right to find this rhubarb custard pie recipe.
More Rhubarb Recipes
- Pistachio, Rosewater, and Rhubarb Semolina Cake
- Rhubarb Marzipan Upside Down Cake
- Rhubarb Panna Cotta Tart
- Rhubarb and Pistachio Pavlova
- Rhubarb and White Chocolate Blondies
More Custard Pie Recipes
- Blueberry Almond Custard Pie
- Chocolate Chess Pie
- Funfetti Buttermilk Chess Pie
- Maple Lime Custard Pie
- Meyer Lemon Chess Pie
Get the Recipe:Quick and Easy Rhubarb Custard Pie
Prep: 5 minutes mins
Cook: 10 minutes mins
Bake Time: 1 hour hr 30 minutes mins
Total: 1 hour hr 45 minutes mins
Servings: 1 8-inch pie
Author: Michelle Lopez
This fast and easy rhubarb custard pie recipe balances out the tart, tangy rhubarb fruit with a sweet cream custard filling and buttery pie crust.
(4.98 stars) 34 reviews
Leave a Review
Ingredients
For the Pie Crust
- 1 frozen store-bought pie crust in a pie plate
- 1 large egg white
- 1 teaspoon water
- pinch of kosher salt
For the Rhubarb Custard Pie Filling
- 1 pound (or 454 grams) fresh rhubarb, sliced into ½-inch chunks
- 1 ½ cups (10.5 ounces or 298 grams) granulated sugar, divided into ¼ cup (1.75 ounces or 50 grams) and 1 ¼ cup (8.75 ounces or 248 grams) portions (see baker's notes)
- ⅓ cup (1.5 ounces or 43 grams) all-purpose flour
- 2 large eggs
- 4 Tablespoons (2 ounces or 57 grams) unsalted butter, melted
- ¼ cup (2 ounces or 57 grams) heavy cream
Instructions
For the Rhubarb Custard Pie
First, pre bake the crust. Position a rack in the center of the oven and preheat the oven to 375°F. Line a sheet pan with parchment paper and place the frozen crust in the center of the pan. Cover the crust with foil, making sure the crimped edges are completely covered and there are no gaps between the foil and the crust. Fill with pie weights and spread them out so they are more concentrated around the edges of the crust.
Pre bake the crust. Bake for 25 minutes. While the crust is in the oven, make the egg wash for the pie crust: in a small bowl, whisk together the egg, water, and salt. Prep the rhubarb for the filling by placing it in a medium bowl and tossing it in ¼ cup (1.75 ounces or 50 grams) granulated sugar.
Once the pie is done, remove the sheet pan from the oven, keeping the oven on. Carefully lift out the pie weights and the foil. Use a pastry brush to coat the bottom and sides of the pie crust (but not the crimped border) with a thin layer of egg wash. Bake, uncovered, for an additional 5 minutes. Cool on a wire rack while you make the custard filling.
Once the crust is cool, make the custard filling. Whisk together the remaining 1 ¼ cup (8.75 ounces or 248 grams) sugar, flour, eggs, butter and cream until combined. Pour the filling into the prepared crust and scatter the rhubarb evenly on top, discarding any liquid at the bottom of the bowl.
Bake the assembled rhubarb custard pie. Bake for 60 to 65 minutes, or until the edges of the filling are set but the center still wobbles slightly. Cool on a wire rack.
Serve and store. Serve warm or at room temperature. The pie can be stored at room temperature until ready to serve. After that, cover loosely with plastic wrap and refrigerate for up to 3 days.
Notes
- Rhubarb custard filling recipe adapted fromMartha Stewart
- If 1 ½ hours of Bake Time sounds like too much time to sit around and wait, you can split the recipe up over a few days! On Day 1, pre bake the pie crust according to the recipe. Instead of filling it, let it cool completely to room temperature. Store overnight on the counter under a cake dome or a large bowl upside down. On Day 2, follow the instructions for making the rhubarb custard pie filling and baking the assembled pie.What’s the point of doing this? Breaking the recipe down this way allows you to fit it more easily into your schedule. That means no sitting around for hours at a time to wait for something to finish baking! Cool, right? If this sort of time-saving cooking technique appeals to you, I highly encourage you to check out my cookbook,Weeknight Baking. I break down common time-intensive recipes in this way!
- Rhubarb is listed in the recipe by weight, not volume or size. Why? It’s riskynotto include exact measures for fruit in baking recipes. Too little fruit and your baked good could potentially turn out dry and flavorless, while too much will cause your baked good to collapse in the center. This is especially important for recipes where the fruit is baked into the batter likebanana bread. That being said, there’s more leeway with this rhubarb custard pie recipe.If you are more comfortable with using cup measures, note that this rhubarb custard pie recipes needs about 4 cups of rhubarb sliced into ½-inch chunks.
- Note that you’ll need to divide the sugar into two quantities: ¼ cup and 1 ¼ cup portions. The first ¼ cup is used to prep the rhubarb, while the remaining 1 ¼ cup is used to make the custard filling.
- When done, the rhubarb custard pie filling will be golden brown around the edges, but light in the center. Check the pie 45 minutes into its Bake Time. If the center is browning too quickly, cover with a loose piece of aluminum foil.
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Did you make this recipe?
Please leave a comment and rating for the recipe using the form below!
Your ratings make it easier to find the recipe online, and I’m always looking for ways to improve Hummingbird High.
get new recipes via email:
buy the book
Weeknight Baking:Recipes to Fit your Schedule
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
Get your copy today >>
