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Rhubarb Custard Pie

Rhubarb custard pie with a silky, creamy filling and pink rhubarb pieces in a flaky golden crust. Baked until the custard is set, then cooled for clean slices with a chilled custard texture.
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Prep Time 25 minutes
Cook Time 50 minutes
resting (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
  • 3 cup fresh rhubarb cut into 1/2-inch pieces
sweetener
  • 1.5 cup sugar
custard base
  • 3 eggs
  • 3 tbsp all-purpose flour
  • 0.25 cup milk
  • 0.25 tsp nutmeg
  • 0.0625 tsp salt pinch

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400°F and place the pie crust in a pie plate, keeping the edges even. Visual cue: the crust should sit flat with no major folds.
  2. Arrange the rhubarb pieces in the bottom of the pie crust in an even layer. Visual cue: you should see pink rhubarb across the base.
  3. Whisk together the sugar, eggs, flour, milk, nutmeg, and salt until smooth. Visual cue: the mixture should look glossy and free of flour lumps.
  4. Pour the custard mixture over the rhubarb, distributing it to the edges. Visual cue: rhubarb should be partially covered with creamy custard.
Bake
  1. Bake at 400°F for 15 minutes. Visual cue: the custard will start to look slightly set around the edges.
  2. Reduce the oven temperature to 350°F and bake for 30-35 minutes more until the custard is set. Visual cue: the center should jiggle only slightly and not look liquid.
Cool and serve
  1. Cool the pie completely for at least 3 hours before slicing. Visual cue: the filling should feel firm when you gently move the pie plate.
  2. Serve chilled with whipped cream. Visual cue: a cold slice will show creamy custard with rhubarb pieces throughout.

Notes

Pro tip: let the pie cool the full 3 hours so the custard fully firms for clean slices. Store covered in the refrigerator up to 3 days; freezer not recommended because the custard texture can loosen after thawing. For a dairy-light option, use milk with reduced fat (or unsweetened lactose-free milk) to keep the same bake time and custard set.