Rhubarb Custard Pie Recipe

This pie is a delightful blend of tart rhubarb and creamy custard.

I love how the tangy rhubarb balances perfectly with the sweet, smooth filling.

One important tip: use fresh rhubarb for the best flavor and texture.

I recommend letting the pie cool completely before slicing to ensure clean, beautiful pieces.

What makes this recipe special to me is its unique combination of flavors that feels both nostalgic and refreshing.

Don’t skip pre-baking the crust; it helps keep it from getting soggy.

This recipe is perfect for spring and summer gatherings or just a special treat.

Enjoy making and savoring this delicious rhubarb custard pie!

How To Make Rhubarb Custard Pie

Ingredients List

• 2 heaping cups fresh or frozen rhubarb, cut into ½-inch pieces
• 1¼ cups granulated sugar
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• 3 large eggs, beaten
• 1 teaspoon vanilla extract
• 1½ cups unsalted butter, melted
• 1 homemade 9-inch pie crust or a store-bought frozen pie crust

Step-by-step process

Step 1

Prepare the rhubarb: If using frozen rhubarb, thaw it and drain any excess liquid.

Chop fresh rhubarb stalks into ½-inch pieces.

Preheat the oven: Set your oven to 350°F (175°C) and position a rack in the middle.

Step 2

Prepare the pie crust: If you’ve chosen to make your own homemade pie crust, follow your pie crust recipe.

If using a store-bought frozen pie crust, remove it from the freezer and let it thaw.

Place the pie crust in a 9-inch pie plate and set aside.

Step 3

Make the custard filling: In a medium bowl, whisk together granulated sugar, flour, and salt.

Add the beaten eggs, melted butter, and vanilla extract to the dry ingredients and mix until well combined, creating a smooth custard mixture.

Add rhubarb to the pie crust: Spread the chopped rhubarb evenly over the bottom of the pie crust in your 9-inch pie plate.

Step 4

Pour the custard mixture: Carefully pour the custard mixture over the rhubarb in the pie crust, making sure that it’s evenly distributed.

Bake the pie: Place the pie in the preheated oven and bake for about 50-60 minutes, or until the custard is set and the top is golden brown.

You can also cover the edges of the pie crust with aluminum foil if they start to brown too quickly.

Step 5

Let the pie cool: Remove the rhubarb custard pie from the oven and allow it to cool on a wire rack.

Once it’s reached room temperature, you can serve your delicious Rhubarb Custard Pie or cover and refrigerate for later.

Remember to enjoy your Rhubarb Custard Pie and share it with your loved ones!

Side Dishes For Rhubarb Custard Pie

A delicious rhubarb custard pie deserves to be complemented by equally delightful side dishes.

Here, we will explore some side dishes that pair well with this delectable dessert, including vanilla ice cream and alternatives.

Vanilla Ice Cream

A classic side dish for any pie is a scoop of smooth and creamy vanilla ice cream.

The coolness and lightness of the ice cream balance the rich custard and tangy rhubarb flavors.

Additionally, the vanilla flavor complements the pie without overwhelming its taste.

Caramel Sauce

If you enjoy a hint of extra sweetness, drizzle your rhubarb custard pie with a warm caramel sauce.

The rich, buttery taste pairs well with the tartness of the rhubarb, creating a harmonious balance.

You can make your own caramel sauce or buy a ready-made version for a quick and effortless dessert topping.

Now that you have these side dish options feel free to mix and match to create your perfect pairing for your rhubarb custard pie.

Remember, the side dishes should enhance the flavors of the pie without dominating it, allowing the star of the dessert to shine through.

Ingredients Substitutes

Many variations of the classic rhubarb custard pie exist, and there is plenty of room for substitution when it comes to the main ingredients.

Here are a few ingredient alternatives you could consider incorporating into your pie recipe:

Tart Rhubarb

If you can’t find rhubarb during its peak season (between April and June), you can use other tart fruits to replace it.

Some options are:

• Green apples: They have a similar tartness, though you should peel and slice them thinly to mimic the texture of rhubarb.
• Tart cherries: They will provide a similar tart flavor with a juicy consistency.
• Depending on the cherries’ sweetness, you might need to adjust the sugar content in the custard mixture.

How To Store Rhubarb Custard Pie

Storing your rhubarb custard pie properly ensures that it remains fresh and delicious.

Whether you’ve made a pie from scratch or you have leftover slices, the key is to store it correctly in the refrigerator or freezer.

Here are a few simple tips to help you maintain the quality of your rhubarb custard pie.

Refrigerating Rhubarb Custard Pie

If you have leftover rhubarb custard pie or plan on consuming the entire pie within a few days, the refrigerator is your best bet.

First, allow the pie to cool completely at room temperature.

Once cooled, wrap individual slices or the entire pie tightly in plastic wrap or aluminum foil to prevent any moisture from entering.

Place the wrapped pie in an airtight container and store it in the refrigerator for 3-4 days.

Freezing Rhubarb Custard Pie

For a more extended storage option, consider freezing your rhubarb custard pie.

To do this, begin by cooling the pie completely.

Then, wrap it tightly in plastic wrap or aluminum foil, ensuring that there are no gaps or exposed areas where freezer burn may occur.

Place the wrapped pie in an airtight container or heavy-duty freezer bag, and label it with the date and contents.

Your rhubarb custard pie should keep well in the freezer for up to 3 months.

Thawing and Reheating

When you’re ready to enjoy your frozen rhubarb custard pie, remove it from the freezer and let it thaw in the refrigerator for several hours or overnight.

To reheat the pie or individual slices, you can use an oven or toaster oven.

Preheat the oven to 350 degrees Fahrenheit, place the pie on a baking sheet, and heat for approximately 10-15 minutes or until warmed through.

Keep an eye on the pie to prevent overcooking.

In conclusion, properly storing your rhubarb custard pie in the refrigerator or freezer will help maintain its flavor and texture.

By following these simple steps, you’ll be able to enjoy your pie for days, or even months, after it was originally prepared.

Common Mistakes To Avoid

Using a barely-thawed or hot crust

One common mistake is pouring hot custard filling into a barely-thawed crust or cold filling into a hot pie crust.

This can lead to doughy crusts, undercooked custard, and unwanted lumps.

Always ensure your crust is properly thawed and at room temperature before pouring in the custard mixture.

Inaccurate oven temperature

Another mistake is having an inaccurate oven temperature.

This can cause your rhubarb custard pie to be undercooked or overcooked.

Make sure to preheat your oven and use an oven thermometer, if possible, to monitor the temperature.

Not properly preparing the rhubarb

To avoid a bitter or toxic pie, it is important to prepare the rhubarb stalks properly.

Remove and discard the leaves, as they are poisonous.

Cut the stalks into small pieces, typically 1/2 inch to 1 inch in size, depending on your preference.