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Easy Rhubarb Custard Pie

This rhubarb custard pie recipe is a classic homemade dessert made with tart rhubarb and creamy vanilla custard baked in a flaky pie crust. It is simple, comforting, and perfect for spring baking.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 9-inch pie crust unbaked
  • 3 cups fresh rhubarb chopped
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

  1. Place the unbaked pie crust into a 9-inch pie dish and gently press it into place. Trim and crimp edges if desired.
  2. Spread the chopped rhubarb evenly across the bottom of the crust. Make sure it is distributed evenly so each slice contains fruit.
  3. In a large bowl, whisk eggs until smooth. Add sugar, flour, heavy cream, vanilla extract, and salt. Whisk until the mixture is fully combined and creamy with no lumps.
  4. Slowly pour the custard mixture over the rhubarb in the pie crust. Ensure even coverage so the custard fills all spaces between the fruit.
  5. Bake in a preheated oven at 375 degrees Fahrenheit for 45 to 55 minutes. The center should be set with a slight jiggle and the top lightly golden.
  6. Remove from oven and allow the pie to cool fully at room temperature before slicing. This helps the custard set properly.

Notes

  • Frozen rhubarb must be thawed and drained well before using
  • Cooling time is essential for proper slicing
  • Pie can be served at room temperature or chilled