Home
Recipes
Pies & Tarts
Fruit Pies
Rhubarb Custard Pie Recipe

Rhubarb Custard Pie Recipe

Learn how to make the best homemade rhubarb custard pie with this foolproof recipe. The perfect balance of tart rhubarb and creamy vanilla custard encased in buttery, flaky pastry makes this easy baking recipe a seasonal favorite. Master the technique for a perfectly set custard that showcases fresh rhubarb beautifully.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown rhubarb custard pie with a lattice top crust, where vibrant pink rhubarb pieces peek through the creamy yellow custard filling. The pie sits on a vintage blue ceramic plate against a rustic wooden table, with soft natural light highlighting the glistening sugar crystals on the pastry. A small pitcher of cream and a bundle of fresh rhubarb stalks are artfully arranged nearby, while a slice has been removed to reveal the perfect set custard with its ruby-red rhubarb strands suspended within. The contrast between the crimson fruit and pale custard creates a stunning visual appeal, with steam still gently rising from the freshly baked masterpiece.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">225g all-purpose flour</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g fresh rhubarb, trimmed and cut into 2cm pieces</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornstarch (cornflour)</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">240ml double cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp grated nutmeg</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp milk</li><li class="ingredients-single-item">1 tbsp demerara sugar for sprinkling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Baking sheet</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the pastry. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or use your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining (these butter pockets will create flaky layers in your pastry).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the beaten egg and mix gently. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together when pinched. Be careful not to overwork the dough as this develops gluten and makes the pastry tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions – about 2/3 for the base and 1/3 for the lattice top. Shape each portion into a flat disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, ensuring your pastry will be flaky when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/375°F). On a lightly floured surface, roll the larger disc of pastry to about 3mm thickness and a diameter large enough to line your pie dish with some overhang. Gently transfer the pastry to the dish, press it into the corners without stretching, and trim the edges leaving a 2cm overhang. Fold the overhang under itself and crimp decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the base is just starting to dry out but not brown. This pre-baking prevents the dreaded "soggy bottom" when adding wet fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the base is baking, prepare the filling. In a large bowl, toss the rhubarb pieces with 75g of the sugar and let stand for 15 minutes. This draws out some moisture and starts to soften the rhubarb. Drain any excess liquid (you can reduce this for a sauce if desired).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In another bowl, whisk together the remaining 75g sugar, cornstarch, and salt. Add the eggs and whisk until smooth. Gradually whisk in the cream, vanilla extract, and nutmeg until well combined. The cornstarch is crucial here as it will thicken the custard as it bakes, allowing it to set properly around the rhubarb pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the drained rhubarb pieces evenly in the par-baked pastry case. Carefully pour the custard mixture over the rhubarb. Don't overfill – leave about 1cm from the top as the filling will expand slightly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll out the remaining pastry and cut into 2cm strips for a lattice top. Arrange the strips in a crisscross pattern over the filling, leaving gaps to allow steam to escape and to showcase the beautiful rhubarb and custard beneath. Trim the edges and press to seal with the base crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the lattice with the egg and milk glaze, then sprinkle with demerara sugar for an extra crunch and golden color. The sugar will caramelize slightly, adding both texture and flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the pie on a baking sheet (to catch any potential overflow) and bake for 20 minutes at 190°C, then reduce the temperature to 170°C (150°C fan/340°F) and bake for another 25-30 minutes until the pastry is golden and the filling is set but still has a slight wobble in the center, like a just-set custard.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. This resting time is essential as it allows the custard to fully set. When you cut into it too soon, you'll have a runny filling rather than perfect, silky slices.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Serve at room temperature or slightly chilled. The pie is delicious on its own, but also pairs beautifully with a dollop of lightly whipped cream or a small scoop of vanilla ice cream. Leftovers should be refrigerated and consumed within 2-3 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Rhubarb Custard Pie?

This pie requires fresh rhubarb, eggs, double cream, sugar, cornstarch, vanilla, nutmeg, butter, flour, salt, and demerara sugar for topping. The combination creates a perfect balance between the tart rhubarb and sweet, creamy custard, all wrapped in a buttery pastry case.

How to cook Rhubarb Custard Pie at home?

Learn how to cook Rhubarb Custard Pie by first making a flaky pastry, blind baking the base, then preparing a filling of rhubarb tossed with sugar. Mix eggs, cream, sugar, cornstarch, and spices to create the custard, then pour over the rhubarb. Add a lattice top, bake until golden and just set, and allow to cool completely before serving.

Why does my custard filling leak through the bottom crust?

Leaky custard typically means your crust wasn't properly blind baked. Always pre-bake your pastry for 15-20 minutes with weights, then 5 minutes without weights before adding the filling. This creates a barrier against moisture. Additionally, ensure your crust has no cracks and the egg-wash helps seal any potential weak spots.

Can I use frozen rhubarb instead of fresh in a custard pie?

Yes, frozen rhubarb works well but requires proper handling. Thaw completely, then drain thoroughly to remove excess moisture (save this flavourful liquid for syrup!). Pat dry with paper towels before using, and you may need to increase the cornstarch by 1-2 teaspoons to account for the additional moisture released during baking.

How do I know when my rhubarb custard pie is perfectly baked?

A perfectly baked custard pie should have golden-brown pastry and a filling that's just set with a slight wobble in the centre (like a just-set jelly). When gently shaken, the middle should move as one unit, not ripple like liquid. The internal temperature should reach about 75°C (165°F) for food safety.

Want to try something else in ...

Fruit Pies

Try following recommended recipes

View all
An overhead shot of the fig pie showcases its rustic beauty, with a golden lattice crust revealing glimpses of the deeply jammy fig filling beneath. In natural window light, the pie sits on a weathered wooden board dusted with flour, surrounded by fresh figs cut in half to display their luscious ruby interiors. A drizzle of honey catches the light as it falls across one corner, while a small bowl of crème fraîche waits nearby. The cross-section view reveals distinct layers of flaky pastry and the glistening, seed-studded fig filling with its characteristic purple-red hue, steam still rising gently from the warm slice.
Pies & Tarts
Fruit Pies

Fig Pie Recipe

Rich, caramelized figs nestled in buttery pastry with hints of honey and warming spices create a sophisticated dessert that balances sweet depth with delicate floral notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly baked lemon meringue pie with dramatic peaks of golden-brown meringue creating a textural landscape atop the vibrant yellow filling. A slice has been removed, revealing the distinct layers of crisp pastry, sunshine-yellow lemon curd, and pillowy meringue. Soft natural light streams across the scene, highlighting the glossy sheen of the meringue peaks and the delicate beads of lemon filling clinging to the knife. The pie rests on a vintage blue ceramic plate with scattered lemon slices and fresh mint leaves artfully arranged alongside, providing a color contrast against a rustic wooden table dusted with a light sprinkling of powdered sugar.
Pies & Tarts
Fruit Pies

Lemon Meringue Pie Recipe

A buttery, flaky pastry crust filled with tangy lemon curd and crowned with a cloud of sweet, toasted meringue creates the perfect balance of sharp citrus and marshmallowy sweetness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a rustic Apple Raspberry Pie with golden-brown lattice crust revealing bubbling ruby-red filling peeking through the gaps. A slice has been removed, displaying perfect layers of tender apple slices interspersed with vibrant red raspberries in a clear-set filling that holds its shape without being runny. The pie rests on a weathered wooden board dusted with flour, alongside a vintage silver server. Natural window light highlights the sugar-sparkled crust edges and glistening fruit, while a small bowl of fresh raspberries and a sliced Granny Smith apple create context in the background, emphasizing the pie's farm-fresh ingredients.
Pies & Tarts
Fruit Pies

Apple Raspberry Pie Recipe

This golden-crusted Apple Raspberry Pie balances sweet-tart apple slices with bursts of ruby raspberries beneath a buttery lattice top for the perfect marriage of classic comfort and berry brightness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a golden-brown Pear Custard Pie with sliced pears arranged in a beautiful pattern, their caramelized edges peeking through the custard's perfectly set surface. Captured in soft natural light streaming through a kitchen window, the pie rests on a weathered wooden board dusted with cinnamon. A cross-section slice reveals the luscious vanilla-flecked custard gently embracing tender pear slices, with the flaky, buttery crust providing a perfect contrast. A small pitcher of cream and a scattered arrangement of fresh pears with green leaves frame the composition, emphasizing the rustic elegance of this seasonal dessert.
Pies & Tarts
Fruit Pies

Pear Custard Pie Recipe

A delicate dessert of tender pears nestled in creamy vanilla custard, baked to golden perfection in a buttery crust that balances fruity sweetness with rich, silky texture.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a rustic star fruit pie with a lattice top crust, capturing the distinctive star-shaped fruit slices arranged in a spiral pattern beneath the golden-brown pastry. Natural window light casts a warm glow across the crisp, sugar-dusted crust that's baked to perfection. A cross-section view reveals layers of translucent caramelized star fruit nestled in a buttery crust, with a subtle syrupy glaze pooling at the edges. The pie sits on a weathered wooden serving board garnished with fresh mint leaves and a few raw star fruit slices nearby, highlighting the fruit's unique ridged shape. Fine grains of demerara sugar catch the light atop the pastry's flaky, multilayered surface.
Pies & Tarts
Fruit Pies

Star Fruit Pie Recipe

Tropical star fruit slices nestled in buttery pastry create a stunning golden pie with the perfect balance of sweet-tart flavor and flaky texture.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-crusted Banana Butterscotch Pie with one slice being lifted to reveal a perfect cross-section of creamy layers. The filling glows amber in soft natural light, showing distinct strata of butterscotch custard studded with banana slices. The top features artful swirls of lightly browned whipped cream dusted with cinnamon, with a slow-motion caramel drizzle cascading down the sides. The pie rests on a weathered wooden cake stand surrounded by scattered whole bananas, cinnamon sticks, and shards of butterscotch candy that catch the light with their crystalline structure.
Pies & Tarts
Fruit Pies

Banana Butterscotch Pie Recipe

A decadent banana custard pie with rich butterscotch undertones, topped with clouds of whipped cream and a delicate caramel drizzle that balances sweet fruit with deep toffee notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown lattice-topped sour cherry pie, with vibrant red cherry filling bubbling through the woven pastry strips. Captured in soft natural light streaming through a kitchen window, the pie rests on a vintage blue ceramic plate atop a rustic wooden table. A cross-section view reveals the perfect ratio of fruit to pastry, with plump cherries glistening in their ruby syrup. The crust's edge is perfectly crimped with a slight sprinkle of coarse sugar crystals that catch the light. A small bowl of fresh sour cherries and a scoop of melting vanilla ice cream sit alongside, suggesting the perfect serving suggestion.
Pies & Tarts
Fruit Pies

Sour Cherry Pie Recipe

A buttery, flaky crust cradles a ruby-red filling of tart sour cherries suspended in a perfectly balanced sweet-tart syrup that bursts with flavor in every bite.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly sliced coconut cream pie, revealing its three distinct layers: the golden brown flaky crust, the velvety pale yellow coconut custard filling, and the billowing white whipped cream topping. Toasted coconut flakes are scattered across the surface, creating a beautiful contrast against the cream. The pie is presented on a vintage blue ceramic plate atop a distressed wooden table, with a silver pie server nearby and scattered fresh coconut shavings surrounding the plate. Soft natural light streams in from a side window, highlighting the creamy texture of the filling and the delicate flakiness of the pastry.
Pies & Tarts
Fruit Pies

Coconut Cream Pie Recipe

A tropical paradise of silky coconut custard nestled in buttery pastry, crowned with clouds of whipped cream and toasted coconut flakes.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures a rustic ceramic pie dish containing the Pomegranate Pie with its golden-brown lattice crust revealing glimpses of the glossy, deep crimson filling bubbling through the gaps. Soft natural light highlights the sugar-dusted lattice work, while the cross-section reveals layers of jewel-toned pomegranate filling. The pie sits on a weathered wooden board, accompanied by scattered fresh pomegranate arils and a small vintage pitcher of cream. A fork pierces the corner revealing the perfect balance between the flaky crust and the luscious, slightly thickened fruit filling that maintains its shape without being runny.
Pies & Tarts
Fruit Pies

Pomegranate Pie Recipe

A vibrant, sweet-tart pomegranate filling nestled in a buttery crust, offering juicy bursts of ruby-red flavor beneath a delicate lattice top.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown rhubarb pie with a beautifully crimped lattice top, revealing vibrant ruby-red filling bubbling through the gaps. Soft natural light illuminates the glistening sugar-sprinkled crust, highlighting its perfectly baked flaky texture. The pie rests on a rustic wooden serving board, with a slice being lifted to showcase the bright pink filling studded with tender pieces of rhubarb. Fresh rhubarb stalks and a small bowl of vanilla ice cream melting slightly at the edges are artfully arranged alongside, while a dusting of icing sugar catches the light, creating a homey yet elegant presentation.
Pies & Tarts
Fruit Pies

Rhubarb Pie Recipe

Tangy rhubarb filling encased in buttery, flaky pastry creates the perfect balance of sweet and sour in this classic springtime pie.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Rhubarb Custard Pie Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-04-19", "description": "Learn how to make the best homemade rhubarb custard pie with this foolproof recipe. The perfect balance of tart rhubarb and creamy vanilla custard encased in buttery, flaky pastry makes this easy baking recipe a seasonal favorite. Master the technique for a perfectly set custard that showcases fresh rhubarb beautifully.", "prepTime": "PT45M", "cookTime": "PT50M", "totalTime": "PT1H35M", "keywords": "rhubarb custard pie, seasonal spring dessert, homemade pie crust, tart and sweet dessert, lattice top pie", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "British", "nutrition": { "@type": "NutritionInformation", "calories": "345 calories", "carbohydrateContent": "42 g", "proteinContent": "5 g", "fatContent": "18 g", "saturatedFatContent": "10 g", "cholesterolContent": "120 mg", "sodiumContent": "220 mg", "sugarContent": "24 g", "servingSize": "1 slice" }, "recipeIngredient": [ "225g all-purpose flour", "2 tbsp granulated sugar", "1/4 tsp salt", "115g cold unsalted butter, cubed", "1 large egg, beaten", "2-3 tbsp ice-cold water", "500g fresh rhubarb, trimmed and cut into 2cm pieces", "150g granulated sugar", "3 tbsp cornstarch (cornflour)", "1/4 tsp salt", "3 large eggs", "240ml double cream", "1 tsp vanilla extract", "1/4 tsp grated nutmeg", "1 egg, beaten with 1 tbsp milk", "1 tbsp demerara sugar for sprinkling" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make pastry", "text": "In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or use your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining." }, { "@type": "HowToStep", "name": "Form dough", "text": "Add the beaten egg and mix gently. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together when pinched. Be careful not to overwork the dough." }, { "@type": "HowToStep", "name": "Chill dough", "text": "Divide the dough into two portions – about 2/3 for the base and 1/3 for the lattice top. Shape each portion into a flat disc, wrap in cling film, and refrigerate for at least 30 minutes." }, { "@type": "HowToStep", "name": "Prepare crust", "text": "Preheat your oven to 190°C (170°C fan/375°F). Roll the larger disc of pastry to about 3mm thickness and line your pie dish, leaving 2cm overhang. Fold the overhang under itself and crimp decoratively." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Line the pastry case with baking parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the base is just starting to dry out." }, { "@type": "HowToStep", "name": "Prepare rhubarb", "text": "In a large bowl, toss the rhubarb pieces with 75g of the sugar and let stand for 15 minutes. This draws out moisture and starts to soften the rhubarb. Drain any excess liquid." }, { "@type": "HowToStep", "name": "Make custard", "text": "In another bowl, whisk together the remaining 75g sugar, cornstarch, and salt. Add the eggs and whisk until smooth. Gradually whisk in the cream, vanilla extract, and nutmeg until well combined." }, { "@type": "HowToStep", "name": "Assemble filling", "text": "Arrange the drained rhubarb pieces evenly in the par-baked pastry case. Carefully pour the custard mixture over the rhubarb, leaving about 1cm from the top as the filling will expand slightly during baking." }, { "@type": "HowToStep", "name": "Create lattice top", "text": "Roll out the remaining pastry and cut into 2cm strips for a lattice top. Arrange the strips in a crisscross pattern over the filling, leaving gaps to allow steam to escape. Trim the edges and press to seal with the base crust." }, { "@type": "HowToStep", "name": "Glaze and prepare for baking", "text": "Brush the lattice with the egg and milk glaze, then sprinkle with demerara sugar for an extra crunch and golden color." }, { "@type": "HowToStep", "name": "Bake pie", "text": "Place the pie on a baking sheet and bake for 20 minutes at 190°C, then reduce the temperature to 170°C (150°C fan/340°F) and bake for another 25-30 minutes until the pastry is golden and the filling is set but still has a slight wobble in the center." }, { "@type": "HowToStep", "name": "Cool pie", "text": "Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. This resting time is essential as it allows the custard to fully set." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve at room temperature or slightly chilled. The pie is delicious on its own, but also pairs beautifully with a dollop of lightly whipped cream or a small scoop of vanilla ice cream." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "168" }, "review": [ { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-10", "reviewBody": "Perfectly balanced sweet-tart flavors! The custard set beautifully on my first try and the contrast between the rhubarb and custard is simply divine. Will definitely make this again when rhubarb is in season.", "name": "Perfectly Balanced Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Andersson", "datePublished": "2024-04-07", "reviewBody": "This recipe converted my rhubarb-hating family members! The custard perfectly complements the tartness of the rhubarb. The detailed instructions made it easy to achieve a perfect set custard without any curdling.", "name": "Family Favorite Now", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-12", "reviewBody": "All my guests begged for this recipe! The lattice top looked professional and impressive, while the filling had the perfect balance of sweet vanilla custard and tart rhubarb. Worth every minute of preparation time.", "name": "Showstopper Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mateo Gonzalez", "datePublished": "2024-04-15", "reviewBody": "This pie is even better than my grandmother's version, which I never thought possible! The pre-baking of the crust ensures no soggy bottom, and the custard sets perfectly with the right amount of wobble. A new spring tradition in our house!", "name": "Better Than Heirloom Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-18", "reviewBody": "Absolutely worth hunting down fresh rhubarb for this recipe! The pie freezes remarkably well too - I made two and froze one for later enjoyment. The detailed instructions helped me create a beautiful lattice for the first time.", "name": "Seasonal Classic", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/rhubarb-custard-pie-recipe" }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Rhubarb Custard Pie?", "acceptedAnswer": { "@type": "Answer", "text": "This pie requires fresh rhubarb, eggs, double cream, sugar, cornstarch, vanilla, nutmeg, butter, flour, salt, and demerara sugar for topping. The combination creates a perfect balance between the tart rhubarb and sweet, creamy custard, all wrapped in a buttery pastry case." } }, { "@type": "Question", "name": "How to cook Rhubarb Custard Pie at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Rhubarb Custard Pie by first making a flaky pastry, blind baking the base, then preparing a filling of rhubarb tossed with sugar. Mix eggs, cream, sugar, cornstarch, and spices to create the custard, then pour over the rhubarb. Add a lattice top, bake until golden and just set, and allow to cool completely before serving." } }, { "@type": "Question", "name": "Why does my custard filling leak through the bottom crust?", "acceptedAnswer": { "@type": "Answer", "text": "Leaky custard typically means your crust wasn't properly blind baked. Always pre-bake your pastry for 15-20 minutes with weights, then 5 minutes without weights before adding the filling. This creates a barrier against moisture. Additionally, ensure your crust has no cracks and the egg-wash helps seal any potential weak spots." } }, { "@type": "Question", "name": "Can I use frozen rhubarb instead of fresh in a custard pie?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, frozen rhubarb works well but requires proper handling. Thaw completely, then drain thoroughly to remove excess moisture (save this flavourful liquid for syrup!). Pat dry with paper towels before using, and you may need to increase the cornstarch by 1-2 teaspoons to account for the additional moisture released during baking." } }, { "@type": "Question", "name": "How do I know when my rhubarb custard pie is perfectly baked?", "acceptedAnswer": { "@type": "Answer", "text": "A perfectly baked custard pie should have golden-brown pastry and a filling that's just set with a slight wobble in the centre (like a just-set jelly). When gently shaken, the middle should move as one unit, not ripple like liquid. The internal temperature should reach about 75°C (165°F) for food safety." } } ] }