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Rhubarb Custard Pie

Rhubarb custard pie with silky, creamy filling and pink rhubarb pieces in a flaky golden crust. A classic pie method: bake first hot, then finish at a lower temperature until the custard is set, then chill for clean slices.
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Prep Time 25 minutes
Cook Time 50 minutes
cooling 3 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Pie base
  • 1 unbaked 9-inch pie crust
  • 3 cup fresh rhubarb, cut into 1/2-inch pieces
Custard filling
  • 1.5 cup sugar
  • 3 eggs
  • 3 tbsp all-purpose flour
  • 0.25 cup milk
  • 0.25 tsp nutmeg
  • 0.06 tsp salt pinch

Equipment

  • 1 sheet pan
  • 1 pie plate

Method
 

Preheat and prep the crust
  1. Preheat the oven to 400°F and set a rack in the center. Place the unbaked 9-inch pie crust in a pie plate to form an even base.
Layer rhubarb
  1. Arrange the fresh rhubarb pieces in the bottom of the pie crust in an even layer. Spread them so the custard can seep between pieces as it bakes.
Mix the custard
  1. Whisk together sugar, eggs, all-purpose flour, milk, nutmeg, and salt until smooth. Keep whisking until no floury streaks remain and the mixture looks uniform.
Bake for set custard
  1. Pour the custard mixture over the rhubarb. Tap the pie plate gently to help the custard settle into the rhubarb.
  2. Bake for 15 minutes at 400°F. Look for the edges to start to lightly puff while the center remains slightly loose.
  3. Reduce the oven temperature to 350°F and bake for 30 to 35 minutes more until the custard is set. The center should jiggle only slightly and should not look wet when you gently move the pie.
Cool and serve
  1. Cool the pie completely for at least 3 hours before slicing. The custard should firm up as it cools so slices hold their shape.
  2. Serve chilled with whipped cream. Add the topping right before serving for the best texture contrast.

Notes

For clean slices, chill the pie until the custard feels firm when gently pressed near the center (at least 3 hours). Store covered in the refrigerator up to 3 days; freeze is not recommended because custard textures can weaken after thawing. If you want a lighter custard, use reduced-fat milk in place of whole milk and expect a slightly softer set.