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    Home » Recipes » Dessert

    March 23, 2021

    Rhubarb Custard Pie

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    Rhubarb Custard Pie has tart rhubarb, creamy custard and a crunchy crumb topping! It's a rhubarb dessert you'll make again and again!

    Jump to Recipe
    Slice of Rhubarb Pie on a white speckled plate

    If you've been around here for awhile, you know my love for rhubarb. From Rhubarb Cookies to Rhubarb Berry Jam, I love it all!

    Well, there's just something about tart rhubarb in combination with a sweet, creamy custard that gets me every time. I recently posted Rhubarb Custard Bars (swooooon!!) and loved them so much I wanted to make a similar type of pie. And I can promise it will NOT disappoint!

    Ingredients

    • Pie Crust - You can use my favorite homemade recipe or a refrigerated or frozen pie crust
    • Brown Sugar and White Sugar
    • Flour
    • Salt
    • Eggs - I used Grade A Large
    • Milk - Skim, 1%, 2%, whole, almond, soy....whatever you've got! 🙂
    • Diced Rhubarb - Use fresh or frozen (see tips below if using frozen rhubarb)
    • Cinnamon - You can certainly skip the cinnamon if you don't like the flavor, but I think it pairs really nicely with rhubarb
    • Butter - I use salted butter
    Rhubarb Custard Pie before baking

    How to make a Rhubarb Custard Pie

    There are three main parts of the pie - the crust, the filling and the crumb topping.

    1. The Crust - Unroll a refrigerated pie crust (or frozen or homemade) into a pie pan. Flute the edges or add whatever design around the edges you'd like (however don't spend too much time on it because the majority of it will be covered by crumb topping anyway).
    2. The Filling - The filling has the rhubarb as well as the custard. It's all stirred together and poured into the pie crust.
    3. Crumb Topping - You'll combine all of the dry ingredients and then mix in the butter until you have a coarse crumb topping. This will go over the filling and the pie is ready to be baked!
    close up side view of baked rhubarb custard pie
    a slice of rhubarb custard pie on a white plate

    Helpful Tips

    Why is my Rhubarb Custard Pie runny?

    There are a couple different reasons it could be runny.

    First off, perhaps you forgot the flour or didn't add the proper amount. The flour helps thicken the filling is super important in the texture of the pie. Or maybe you forgot to drain the thawed rhubarb. The extra moisture might result in a runny pie. And lastly, you got impatient and cut into the pie before it cooled off! The pie will firm up as it cools, so if you're wanting it the perfect texture, you'll want to wait.

    Can frozen rhubarb be used in Rhubarb Custard Pie?

    You bet it can! Simply thaw the rhubarb and drain the excess moisture off. (Don't press the rhubarb, just let the water at the bottom of the bowl drain out.

    How to know when a rhubarb pie is done?

    The center of the pie will be set. Grab the pie and wiggle it a bit - if the center is still runny, it's not done. If there's just a tiny bit of softness, that's fine as it'll set up once it cools.

    Rhubarb Pie & ice cream on a gold fork

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    Follow along on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen!  -Kelsey

    Rhubarb Custard Pie

    kelsey
    Rhubarb Custard Pie has tart rhubarb, creamy custard and a crunchy crumb topping!
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    Prep Time 15 mins
    Cook Time 50 mins
    Course Dessert
    Servings 8

    Ingredients
      

    • 1 homemade*, refrigerated or frozen pie crust

    Rhubarb Custard Filling

    • 1 ½ c sugar
    • 3 tablespoon flour
    • ¼ teaspoon salt
    • 2 eggs
    • 2 tablespoon milk
    • 3 c diced rhubarb

    Crumb Topping

    • ¼ c sugar
    • ¼ c brown sugar
    • ½ c flour
    • 1 teaspoon cinnamon
    • ¼ c butter softened

    Instructions
     

    • Preheat oven to 350°F.
    • Unroll pie crust and place in a pie plate.
    • In a large bowl, whisk together the sugar, flour, salt, eggs and milk; stir in the diced rhubarb.
    • Pour the filling into the pie crust.
    • In another bowl, combine the dry ingredients for the topping. Then, add the butter and stir until it's crumbly.
    • Sprinkle the crumb topping over the custard filling.
    • Bake the pie for 40 minutes, then cover with foil and bake an additional 10-15 minutes. The pie is done when the center of the custard filling is set (has very little jiggle).

    Notes

    *Here's a link to my favorite homemade crust!
    Keyword pie, rhubarb
    Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!

    More Dessert

    • Peanut Butter Marshmallow Squares
    • Buttermilk Cookies
    • Chocolate Kiss Cookies
    • Almond Brownies
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    about kelsey

    About Kelsey

    Combining my love for food and family is a pretty easy calculation. Almost all family gatherings include food… After all, a party without cake is just a meeting right? Read more...

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      Recipe Rating




    1. Daniel Cloud says

      April 03, 2021 at 2:29 am

      Should it jiggle as much as a cheesecake jiggles when you first pull it out? Or even less? Is there a jiggle metric we can establish? 1 = Dry Cake and 10 = Jello Jigglers?

      Reply
      • Kelsey says

        April 05, 2021 at 3:27 pm

        I love the idea of a "jiggle metric" ha!! It does jiggle some, but sets up as it cools. The one surefire way to know if the custard is cooked fully is if the internal temp of the pie is 160F or higher. Place the thermometer into the center of the pie and if it's over 160, it's done!

        Reply
    2. Emily says

      June 01, 2021 at 7:20 pm

      This baked up perfectly and tasted great but the crumb topping completely melted into the pie and looked nothing like the photos. I followed the recipe exactly so not sure what went wrong. I don’t particularly care how it looks since it tastes good 🙂

      Reply

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    Hi, I'm Kelsey! I am a wife, mother and BFFs with my KitchenAid mixer, happy to bring you easy meals and decadent desserts! Welcome to my blog!

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