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Rhubarb Custard Pie

Rhubarb custard pie with a flaky golden crust and a silky, creamy filling. Pink rhubarb pieces bake into a set custard for a classic spring dessert.
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Prep Time 25 minutes
Cook Time 50 minutes
cooling 3 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Pie crust
  • 1 unbaked 9-inch pie crust
Rhubarb filling
  • 3 cup fresh rhubarb cut into 1/2-inch pieces
  • 1.5 cup sugar
  • 3 eggs
  • 3 tbsp all-purpose flour
  • 0.25 cup milk
  • 0.25 tsp nutmeg
  • 0.06 tsp salt pinch

Equipment

  • 1 sheet pan
  • 1 pie plate

Method
 

Prepare the oven and crust
  1. Preheat the oven to 400°F. Place the pie crust in a pie plate for easy filling.
  2. Arrange the rhubarb pieces in the bottom of the pie crust. Spread them evenly so they bake throughout the custard.
Make and bake the custard
  1. Whisk together the sugar, eggs, flour, milk, nutmeg, and salt until smooth. The mixture should look glossy and uniform before pouring.
  2. Pour the custard mixture over the rhubarb. Make sure the custard covers the fruit completely.
  3. Bake for 15 minutes at 400°F. Look for the edges of the crust to start turning golden.
  4. Reduce the temperature to 350°F and bake for 30-35 minutes more until the custard is set. The center should jiggle slightly but not look liquid.
Cool and serve
  1. Cool the pie completely for at least 3 hours before slicing. The filling should firm up fully while cooling.
  2. Serve chilled with whipped cream. Add a dollop on each slice for contrast with the pink rhubarb.

Notes

For the cleanest slices, let the pie cool uncovered until room temperature, then refrigerate at least 1 hour before cutting. Store covered in the refrigerator for up to 4 days; freezing is not recommended because custard texture can break down. For a dairy-free option, replace milk with unsweetened oat milk using the same amount.