Rhubarb Custard Pie Recipe

Rhubarb Custard Pie Recipe

How To Make Rhubarb Custard Pie

Have a rhubarb custard pie for your afternoon snack. This is best to energize you as it tastes zesty and fresh, perfect for a hectic and packed day.

Preparation: 20 minutes
Cooking: 50 minutes
Total: 1 hour 10 minutes



  • 1pie crust,9-inch

For the Filling:

  • cupsrhubarb,about 1 pound, cut in ½-inch pieces
  • 3tbspall-purpose flour
  • ¾cupsugar
  • 1large orange,zest
  • ¼tspground cinnamon
  • ¼tspground nutmeg
  • ¼tspsalt
  • 2large eggs,room temperature
  • cupheavy whipping cream
  • 1tspvanilla extract


  1. Preheat oven to 375 degrees F.

  2. Roll your pie crust into a 12- inch circle. Drape it over a 9-inch pie plate. Tuck the edges under and crimp it, so it looks pretty. Return it to the fridge.

  3. Whisk flour, sugar, orange zest, cinnamon, nutmeg, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another medium bowl.

  4. Add the wet ingredients to the dry ingredients and whisk to combine. Add the rhubarb and fold together with a spatula.

  5. Pour the filling into the crust. Smooth the top with a spatula.

  6. Put the pie on a cookie sheet to protect your oven from spillovers. Fold aluminum foil in half and create a cover just around the edges of the pie crust, leaving the filling exposed.

  7. Place the pie in the oven. Remove the foil halfway through the baking time. Bake until the custard is fully set, without a jiggle, and the crust is golden brown for about 45 minutes.

  8. Let cool on a wire rack to room temperature for about 45 to 50 minutes.

  9. Serve this pie slightly warm, cold, or at room temperature. Dust with powdered sugar just before serving. Store leftovers covered and in the refrigerator for up to 3 days.


  • Calories: 285.99kcal
  • Fat: 12.33g
  • Saturated Fat: 5.47g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 4.47g
  • Polyunsaturated Fat: 1.38g
  • Carbohydrates: 41.10g
  • Fiber: 2.10g
  • Sugar: 21.81g
  • Protein: 3.60g
  • Cholesterol: 60.09mg
  • Sodium: 213.56mg
  • Calcium: 69.80mg
  • Potassium: 234.85mg
  • Iron: 0.80mg
  • Vitamin A: 65.78µg
  • Vitamin C: 16.27mg
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