Last summer, I tried baking rhubarb custard pie for my kids. I was worried they’d find it too tart, but they licked their plates clean. That’s the magic of rhubarb custard pie—a perfect balance of tangy and sweet wrapped in a creamy filling. If you love baking with rhubarb, check out these rhubarb cake recipes for even more springtime inspiration.
If you’ve ever wondered how to make rhubarb custard pie from scratch, you’re in the right place. Let’s make this old-fashioned treat together—no fancy tools needed, just fresh rhubarb, pantry staples, and a warm kitchen. Ready to bake memories? Let’s dive in.
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Baking Rhubarb Custard Pie with Kids
Kids are natural bakers—they love measuring, mixing, and sneaking bites of sugar. This recipe is perfect for little helpers. Let them wash the rhubarb, help measure sugar, or crimp the pie crust.
Clara’s Tip: “When they’re involved, they’re way more excited to eat it!”
Why Rhubarb Custard Pie is a Family Favorite
There’s something timeless about rhubarb custard pie. It’s the perfect balance of tart and creamy, with a flaky crust that soaks up all that custardy goodness. Every bite feels like a piece of family history—even if it’s your first time baking it.
Ingredients for Rhubarb Custard Pie from Scratch
Ready to stock your counter? Rhubarb custard pie doesn’t need anything fancy—just a few humble ingredients that come together like magic.
Fresh Rhubarb and Pantry Staples
Here’s what you’ll need:
- 3 cups fresh rhubarb, chopped into ½-inch pieces (bright red stalks add gorgeous color)
- 3 large eggs
- 1 ½ cups granulated sugar (or try half white, half brown for deeper flavor)
- ¼ cup all-purpose flour (helps thicken the custard just right)
- ½ teaspoon ground nutmeg (warm spice that kids love)
- ½ teaspoon salt
- 1 unbaked 9-inch pie crust (store-bought or homemade—no judgment here!)
Clara’s Tip: Fresh rhubarb is best, but frozen works too. Just thaw and drain it well so your pie doesn’t get soggy.
Choosing the Best Rhubarb
- Look for firm, crisp stalks with a rich pink-red hue.
- Avoid limp, bruised, or woody pieces—they won’t soften properly.
- If it’s early in the season, rhubarb tends to be sweeter (less sugar needed).
I love letting the kids pick the brightest stalks at the farmers market. It’s like choosing crayons for pie.
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How to Make Rhubarb Custard Pie from Scratch
- Total Time: 65 min
- Yield: 1 pie (8 slices) 1x
Description
Tangy-sweet rhubarb with creamy custard in a buttery crust. A classic pie that’s kid-approved!
Ingredients
3 cups chopped rhubarb
3 large eggs
1 ½ cups sugar
¼ cup all-purpose flour
½ teaspoon ground nutmeg
½ teaspoon salt
1 unbaked 9-inch pie crust
Instructions
1. Preheat oven to 375°F (190°C).
2. Fit pie crust in a 9-inch dish. Chill while preparing filling.
3. Whisk eggs, sugar, flour, nutmeg, and salt until smooth.
4. Fold in rhubarb. Pour into chilled crust.
5. Bake 45–50 minutes until set. Cool and refrigerate before serving.
Notes
Use fresh or frozen rhubarb. Add strawberries for less tartness. Chill crust to avoid soggy bottoms.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35
- Sodium: 200
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 55
How to Make Rhubarb Custard Pie in 5 Easy Steps
Let’s make this rhubarb custard pie from scratch the easy way. Just five steps, no fancy equipment, and you’ll have a golden, creamy slice of comfort on your plate.
Prepping the Perfect Pie Crust
- Roll out your 9-inch pie crust and fit it gently into your pie dish.
- Trim the edges and crimp them however you like.
- Chill it in the fridge while you make the filling—this helps avoid a soggy bottom.
Clara’s Tip: “Tell the kids to ‘tuck the crust in like a cozy blanket’—makes them giggle every time!”
Mixing the Custard Filling
- In a large bowl, whisk together the eggs, sugar, flour, nutmeg, and salt. Think of it like drawing tiny circles—nice and smooth.
- Fold in the chopped rhubarb until every piece is coated in custard.
Pour the filling into your chilled crust.
Bake at 375°F (190°C) for 45–50 minutes.
You’ll know it’s done when the center is just set and the crust is golden.
Clara’s No-Fail Cue: “When the custard jiggles just a little—like set pudding—it’s ready!”
Tips and Variations for Rhubarb Custard Pie
Baking should be fun, not fussy. If you’re looking for something different, try this rhubarb coffee cake for a cozy, crumbly variation. Here’s how to make sure your rhubarb pie turns out just right—even if you need to tweak it for picky eaters or special diets.
Making It Kid-Friendly (Less Tart)
- Rhubarb too sour for little taste buds?
- Add ½ cup more sugar if you like it sweeter.
- Mix in a handful of sliced strawberries—they balance tartness with natural sweetness.
- Use brown sugar for a caramel note kids love.
Clara’s Tip: “My kids didn’t even flinch at the tartness once I added strawberries. Plate-licking good!”
Gluten-Free and Dairy-Free Options
- Gluten-Free?
- Use a store-bought gluten-free pie crust or make your own with almond flour.
- The custard filling is naturally gluten-free once you swap all-purpose flour for cornstarch.
- Dairy-Free?
- This pie has no dairy in the filling—just watch the crust.
- Choose a dairy-free crust (many frozen brands are vegan).
Clara’s Reassurance: “No fancy ingredients, just smart swaps. Even Grandma wouldn’t notice!”
FAQs About Rhubarb Custard Pie
Do you have to refrigerate rhubarb custard pie?
Yes. Rhubarb custard pie has an egg-based filling that needs to stay chilled. After it cools to room temperature, cover it with plastic wrap or foil and refrigerate. It stays fresh and safe to eat for 3–4 days.
What’s the difference between pudding pie and custard pie?
Great question. A custard pie uses eggs to set the filling as it bakes, giving you a firm but creamy slice. Pudding pie typically uses a cooked pudding filling poured into a pre-baked crust and chilled until set.
Where is the rhubarb pie capital of the world?
That title goes to Laurel, Montana, which celebrates its rhubarb pride every June. The town even hosts a Rhubarb Festival with contests, tastings, and plenty of pie.
What can cause a custard pie to have a soggy bottom crust?
A soggy crust happens when the custard filling seeps in before the crust sets. To avoid it:
Chill your unbaked crust first.
Bake on the lower oven rack so the bottom heats quickly.
Some bakers even blind-bake (pre-bake) the crust for extra insurance.
Discover classic rhubarb recipes through seasonal baking collections and expert kitchen tips for better results.
Bake Sweet Memories from Scratch
Rhubarb custard pie isn’t just dessert. It’s the story you’ll tell about baking with your kids, the bright splash of rhubarb in spring, and that first creamy, tangy bite. If you’re in the mood for something rich and creamy, don’t miss this rhubarb cheesecake recipe that really pops with flavor.
It’s proof that simple ingredients and a little time make the best memories.
Let’s make mornings (and desserts) easier—and sweeter—together.
