Rhubarb Custard Pie Sweet Creamy Tart Recipe

My First Rhubarb Pie

I remember my first rhubarb plant. It grew by the old shed. I was so excited to bake with it. I made a huge mess in the kitchen. My pie was a bit lopsided. But it tasted like sunshine.

That was over fifty years ago. I still laugh at that. Now, this pie is my favorite spring treat. It reminds me that simple things are best. What is your favorite spring dessert? I would love to know.

The Magic of This Pie

This pie is both sweet and tart. The creamy custard is so smooth. It hugs the tangy rhubarb pieces. They become soft and delicious in the oven.

That little bit of orange zest is my secret. It makes the flavors sing. Doesn’t that smell amazing? The vanilla and nutmeg add warmth. Every bite is a happy surprise.

A Little Story For You

My grandson once tried to eat raw rhubarb. His face puckered up so fast! We both laughed until we cried. Now we always bake it into something sweet.

This matters because food makes memories. Cooking together is about more than eating. It is about sharing stories and love. That is the real secret ingredient.

Let’s Talk About the Crust

Do not forget to cover the crust. The foil keeps it from burning. I have forgotten a time or two. We had a very dark pie edge!

This is an important step. It makes sure every part is perfect. Do you make your own crust or buy one? I use both, depending on the day. No judgment here!

Why This Recipe Matters

This recipe uses simple, real food. There is nothing fake in it. That is so important for our bodies. We should know what we are eating.

*Fun fact: Rhubarb is actually a vegetable! We just use it like a fruit in pies. I think that is pretty funny.*

Your Turn to Bake

The hardest part is waiting for it to cool. The filling needs to set. It will be worth the wait, I promise. Slice it while it’s still a tiny bit warm.

I like mine with a cold glass of milk. How will you enjoy your slice? Tell me all about your baking adventure. I love hearing from you.

Ingredients:

Ingredient	Amount	Notes
Granulated sugar	1 cup
All-purpose flour	¼ cup
Ground nutmeg	¼ teaspoon
Fresh rhubarb	3 cups	Diced
Orange zest	½ teaspoon
Vanilla extract	1 teaspoon
Heavy cream	¼ cup
Large eggs	2
Salted butter	1 to 2 tablespoons
Pastry pie crust	1	9 inch, unbaked

My Rhubarb Custard Pie: Sweet, Creamy, and Just a Little Tart

My kitchen smells like spring when this pie is baking. It reminds me of my own grandma’s garden. She grew the tallest, reddest rhubarb stalks you ever saw. I still laugh at how we’d sneak a bite as kids. Our faces would pucker right up! This recipe fixes that tartness with sweet, creamy custard. It’s a perfect balance in every single slice. First, preheat your oven to 375°F. Get out your big mixing bowl. Combine the sugar, flour, and nutmeg in it. Give it a good stir until it’s all one color. This mix is the secret to a not-too-runny filling. (A hard-learned tip: mix the dry ingredients well. Nobody wants a mouthful of plain flour!). Now, let’s prepare the star of the show. Rinse your fresh rhubarb stalks and pat them dry. You don’t need to peel them, which is a wonderful time-saver. Just chop them into little half-inch pieces. Measure out three cups and add them to your sugar bowl. Toss them gently to coat. This little bath helps sweeten them up. Next, grab another bowl. Whisk together the orange zest, vanilla, heavy cream, and eggs. Keep whisking until the eggs are completely blended in. You want a smooth, sunny yellow liquid. Doesn’t that smell amazing? The orange and vanilla are like old friends. Pour your creamy mixture right into the rhubarb bowl. Stir everything together until it’s all combined. You’ll see the rhubarb pieces peeking through. Carefully pour this filling into your unbaked pie crust. Spread it out evenly with your spoon. Take your butter and dot little pieces all over the top. These buttery bits will melt into the pie as it bakes. They make the top golden and rich. Pop the pie in the oven. Bake for 45 to 50 minutes. After about 20 minutes, check the crust edge. If it’s brown, cover it loosely with foil. This keeps it from burning. Do you have a favorite pie crust trick? Share below! Take the pie out and let it cool completely. I know, waiting is the hardest part. But it’s worth it for the custard to set. This pie is a celebration of sunny days. Cook Time: 45–50 minutes Total Time: 2 hours (includes cooling) Yield: 8 servings Category: Dessert, Pie

Three Tasty Twists on My Classic Pie

Let’s play with this recipe a little. You can make it new every time. I love trying small changes based on what’s in my pantry. Berry Blast: Swap one cup of rhubarb for fresh strawberries or raspberries. It adds a whole new layer of fruity flavor. Ginger Zing: Add a teaspoon of finely chopped crystallized ginger to the filling. It gives a lovely little spicy kick with each bite. Oaty Crumble Top: Skip the top crust. Instead, mix rolled oats, brown sugar, and butter for a crunchy topping. Which one would you try first? Comment below!

How to Serve Your Beautiful Pie

This pie is wonderful all on its own. But a little extra treat never hurt anybody. I love a small scoop of vanilla bean ice cream on a warm slice. The way it melts into the custard is pure joy. A dollop of softly whipped cream is also just perfect. For a drink, a glass of cold milk is my go-to. It’s a classic for a reason. For a special grown-up treat, a sweet dessert wine pairs beautifully. It highlights the fruitiness of the rhubarb. Which would you choose tonight?

Keeping Your Rhubarb Pie Fresh

This pie keeps well in the fridge for three days. Just cover it with some plastic wrap. You can also freeze it for a sweet treat later. Wrap the whole pie tightly in foil first. I once sent a frozen slice to my grandson. He said it tasted like a summer day in winter. That made my heart so happy. Batch cooking means you always have dessert ready. This matters because it saves you time later. You can enjoy your hard work for days. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pie Problems

Is your filling too runny? Let the pie cool completely first. This helps the custard set up nicely. A runny pie is still delicious, though. I remember when my crust browned too fast. I learned to use a foil shield. This keeps the edges from burning. Your pie will look perfect. Why does this matter? Small fixes build your cooking confidence. They also make your food taste its best. Which of these problems have you run into before?

Your Rhubarb Pie Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free pie crust. Q: Can I make it ahead? A: Absolutely. Bake it a day before you need it. Q: What can I use instead of heavy cream? A: Whole milk works, but the filling will be less creamy. Q: Can I double the recipe? A: You can make two pies. Do not try to put double filling in one crust. Q: Is the orange zest important? A: It adds a lovely bright flavor. I would not skip it. Which tip will you try first? *Fun fact: Rhubarb is actually a vegetable, but we treat it like a fruit!*

Share Your Spring Baking

I hope you love this recipe as much as I do. It always reminds me of my garden. Nothing beats the first rhubarb of the year. I would love to see your beautiful creations. Have you tried this recipe? Tag us on Pinterest! Your photos inspire me to keep baking. Happy cooking! —Elowen Thorn.