Rhubarb Custard Pie Recipe

Learn how to make the best homemade rhubarb custard pie with this easy baking recipe! The perfect balance of tangy rhubarb and smooth vanilla custard in a buttery homemade crust. Master the technique for a perfectly set custard and showcase seasonal rhubarb in this classic dessert.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

50 mins

Serves:

1 pie (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g fresh rhubarb, cut into 2cm pieces</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 tbsp plain flour</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp coarse sugar (for sprinkling)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice

🔥 Calories: 320 calories

🥑 Fat: 17 g

🧈 Saturated Fat: 9 g

🍞 Carbohydrates: 38 g

🍭 Sugar: 24 g

🍗 Protein: 5 g

🫀 Cholesterol: 95 mg

🧂 Sodium: 180 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry blender (or food processor)</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>Begin by making the pastry. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining (these butter pockets will create flaky layers during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water with lemon juice, then drizzle over the flour mixture, 1 tablespoon at a time, mixing with a fork until the dough just holds together when pinched. Be careful not to overwork or add too much water – the dough should be moist but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust and a smaller portion for the lattice top. Form each into a disk, wrap in cling film, and refrigerate for at least 1 hour or up to overnight. Cold dough is essential for a flaky crust as it prevents butter from melting before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F) and place a baking sheet on the middle rack to heat up. This will help cook the bottom crust properly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>On a lightly floured surface, roll the larger disk of dough into a circle about 3mm thick and approximately 30cm in diameter. Carefully transfer to your pie dish, gently pressing into the corners without stretching. Trim the edges leaving a 2cm overhang. Return to the refrigerator while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, toss the rhubarb pieces with sugar, flour, salt, and nutmeg until evenly coated. The flour will help thicken the juices released from the rhubarb during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the custard, whisk eggs in a medium bowl until lightly beaten. Add double cream, milk, sugar, and vanilla extract, whisking until smooth and well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the rhubarb mixture in the chilled pie shell, spreading it evenly. Slowly pour the custard mixture over the rhubarb. The custard should come up just below the rim of the crust – you may not need all of it depending on your pie dish depth.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll out the remaining dough to 3mm thickness and cut into 2cm strips for a lattice top. Arrange half the strips across the pie, then weave the remaining strips perpendicular to create a lattice pattern. Trim and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the lattice with beaten egg and sprinkle with coarse sugar for a beautiful golden shine and extra crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 190°C. Then reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the custard is just set with a slight wobble in the center. If the edges brown too quickly, shield them with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This cooling period is crucial as it allows the custard to fully set – cutting too early will result in a runny filling. The pie is delicious served at room temperature or lightly chilled, perhaps with a dollop of lightly whipped cream or vanilla ice cream.</li></ol>

FAQs

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

What ingredients are used in Rhubarb Custard Pie Recipe?

This recipe uses fresh rhubarb, eggs, double cream, whole milk, vanilla, and sugar for the filling. The pastry requires flour, butter, water and lemon juice. Finishing touches include an egg wash and coarse sugar for a golden, crunchy lattice top.

How to cook Rhubarb Custard Pie Recipe at home?

Learn how to cook Rhubarb Custard Pie by making a flaky pastry, preparing a rhubarb filling, creating a smooth custard mixture, assembling with a lattice top, and baking at the right temperatures. The key is allowing adequate cooling time (at least 4 hours) to ensure the custard sets properly before slicing and serving.

Why does my rhubarb custard pie turn out watery?

Watery rhubarb pie usually results from insufficient thickening agent or under-baking. Ensure you're using enough flour (3 tablespoons) mixed with the rhubarb, bake until the custard just slightly wobbles in the centre, and most importantly, allow the pie to cool completely for at least 4 hours before cutting.

Can I use frozen rhubarb instead of fresh for custard pie?

Yes, frozen rhubarb works well in custard pies. Thaw completely and drain excess liquid before using. You may need to increase the flour to 4 tablespoons to account for extra moisture. The flavour remains excellent, making it perfect for enjoying this seasonal dessert year-round.

What's the secret to a perfectly set custard in fruit pies?

The secrets to perfectly set custard are: proper egg-to-liquid ratio (3 eggs to 250ml liquid), baking at the right temperature (starting hot then reducing), looking for a slight wobble when done, and most critically, allowing complete cooling (4+ hours) before slicing to let the custard fully set.

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