Rhubarb Custard Pie has tart rhubarb, creamy custard and a crunchy crumb topping! It’s a rhubarb dessert you’ll make again and again!
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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
How to make a Rhubarb Custard Pie
There are three main parts of the pie – the crust, the filling and the crumb topping.
- 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).
- The Filling – The filling has the rhubarb as well as the custard. It’s all stirred together and poured into the pie crust.
- 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!
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.
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Rhubarb Custard Pie
Ingredients
- 1 homemade*, refrigerated or frozen pie crust
Rhubarb Custard Filling
- 1 1/2 c sugar
- 3 tbsp flour
- 1/4 tsp salt
- 2 eggs
- 2 tbsp milk
- 3 c diced rhubarb
Crumb Topping
- 1/4 c sugar
- 1/4 c brown sugar
- 1/2 c flour
- 1 tsp cinnamon
- 1/4 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
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?
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!