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Lyna Recipes

Easy Old Fashioned Rhubarb Custard Pie

A classic rhubarb custard pie with flaky crust, creamy egg custard filling, and tart rhubarb baked until perfectly set.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • 1 unbaked pie shell
  • 3 cups rhubarb chopped
  • 3 eggs
  • 1 1/4 cups granulated sugar
  • 3 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1 cup heavy whipping cream

Method
 

  1. Preheat oven to 375°F (190°C). Place unbaked pie shell onto a baking sheet.
  2. Spread chopped rhubarb evenly into the pie shell.
  3. In a large bowl, whisk eggs, sugar, flour, salt, and heavy cream until smooth.
  4. Pour custard mixture over rhubarb in pie shell.
  5. Bake 45–50 minutes until edges are set and center is slightly jiggly.
  6. Cool completely before slicing and serving.

Notes

Let the pie cool fully so the custard can finish setting. Store leftovers covered in the refrigerator for up to 3 days. If the crust browns too quickly, loosely cover edges with foil during baking.