Fresh rhubarb is baked into a creamy custard single-crust pie that’s ready to serve in less than an hour! This delicious treat is a summertime favorite that makes the most of fresh rhubarb.
Ingredients in Rhubarb Custard Pie
This rhubarb pie has a delicous custard filling topped with tart rhubarb slices.
Rhubarb – Use either fresh rhubarb stalks or frozen rhubarb for this pie. Fresh rhubarb is firm while frozen rhubarb is a bit softer. If using frozen rhubarb, be sure to thaw and drain liquid first so the pie sets. Custard – The custard is made with egg yolks, sugar, and half and half (or light cream). Crust – I love homemade pie dough made with butter and shortening for texture and flavor. To make this even easier to prepare, you use store-bought pie crust. Variations – If you’re a little shy on rhubarb, mix in chopped strawberries or peeled and sliced apple. Orange zest is a great addition to the custard.
How to Make Rhubarb Custard Pie
Tips for Perfect Rhubarb Custard Pie
Cut rhubarb into small pieces about ¼” each to tenderize the fibrous stalks. Be sure the stalks are free of leaves as they are toxic if consumed. If the edges of the pie crust start to brown too quickly, cover them with strips of foil or a pie shield. Let the pie cool before serving to allow the custard to set.
How to Store
Leftover rhubarb custard pie can be stored in an airtight container in the refrigerator for up to 4 days. Baked pie is also so easy to freeze once it’s cooled. Cut it into single portions, wrap in plastic wrap, and place it in an airtight container in the freezer for up to 2 months.
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