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Lyna Recipes

Easy Rhubarb Custard Pie for Spring Baking

This creamy rhubarb custard pie balances tart rhubarb with a smooth vanilla custard filling inside a flaky pie crust.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • * 1 refrigerated 9-inch pie crust
  • * 4 cups fresh rhubarb chopped into 1/2-inch pieces
  • * 1 1/4 cups granulated sugar
  • * 3 tablespoons all-purpose flour
  • * 1/4 teaspoon salt
  • * 3 large eggs
  • * 1 cup whole milk
  • * 1 teaspoon vanilla extract
  • * 2 tablespoons unsalted butter melted

Method
 

  1. Preheat oven to 375°F. Fit the pie crust into a 9-inch pie plate and place the plate on a baking sheet.
  2. In a large bowl, combine the chopped rhubarb, sugar, flour, and salt until evenly coated.
  3. In another bowl, whisk together the eggs, milk, vanilla extract, and melted butter until smooth.
  4. Pour the custard mixture into the rhubarb mixture and stir gently to combine.
  5. Transfer the filling into the prepared pie crust and spread evenly.
  6. Bake for 50-55 minutes until the edges are set and the center has a slight jiggle.
  7. If the crust browns too quickly, loosely cover the edges with foil during the last 15 minutes of baking.
  8. Cool completely for at least 3 hours before slicing and serving.

Notes

Store leftover pie covered in the refrigerator for up to 4 days. Frozen rhubarb works well if thawed and drained first. Let the pie cool fully before slicing or the custard filling may not set properly. Serve chilled or at room temperature with whipped cream or vanilla ice cream.