Rhubarb Custard Pie

Family Favorite Pie Recipe

This Rhubarb Custard Pie Recipe is inherited from my beloved Grandma Koch along with the Perfect Pie Crust it is baked in. It’s a pie recipe that my entire family has forever adored. The sweet and creamy custard balances out the tart rhubarb so well. It is absolute spring and summer dessert perfection.

Family members request Rhubarb Custard Pie on a regular basis as long as our rhubarb patch is still thriving. Then again, they are happy with just about anything made with rhubarb. Rhubarb Streusel Muffins, Rhubarb Coffee Cake and Strawberry Rhubarb Custard Dessert are all favorites that we love.

• Perfect Pie Crust
• Rhubarb Streusel Muffins
• Rhubarb Coffee Cake
• Strawberry Rhubarb Custard Dessert

Rhubarb Desserts in the Spring

My mom made this Rhubarb Pie last week for the guys working on the farm during spring planting. She sent a few pieces home for us and by the time we got home, one had already disappeared. It’s just that good you guys!

Only a few days later, Matt begged me to make him this pie again, he was so in love with it! He argued that rhubarb season will be over before we know it, so I should really make it while I can.

I told him that he should probably mow the lawn for the next few weeks then, because I might accidentally mow over the rhubarb patch, and then rhubarb season really WILL be over! 😉

I would never do such a thing though, because I love rhubarb recipes as much as he does. It is ashamed that rhubarb doesn’t last for a much longer season so we can enjoy it in it’s freshest form all year round in this Rhubarb Pie Recipe and Strawberry Rhubarb Crisp.

• Strawberry Rhubarb Crisp

Can I use frozen rhubarb in my pie?

With that said, frozen rhubarb is a great alternative when it is out of season or it isn’t readily available. Be sure to harvest, chop and freeze your extra rhubarb stalks by mid-summer.

A good rule of thumb is to use your rhubarb by the 4th of July. You can still eat the rhubarb stalks all throughout the summer but they become woody and don’t taste as good.

If you are using frozen rhubarb in any pie or dessert recipe, follow these simple steps.

Thaw the rhubarb

Drain and pat the rhubarb dry

Toss the rhubarb with a tablespoon of flour to account for any extra moisture

As long as you take these extra steps, your rhubarb pie recipe will turn out just as amazing!

Should I refrigerate rhubarb pie?

Most pies don’t need to be refrigerated for a day or two, but this Rhubarb Custard Pie does require refrigeration. With the egg custard, you will want to keep it at a safe temperature. It will start to weep and become soggy much quicker if it is left at room temperature.

While warm rhubarb pie straight from the oven is the absolute best, it is important to store it safely if there are any leftovers.

Honestly, this pie doesn’t last long in the refrigerator because the crust starts to become soggy from the custard after a couple days. That is rarely ever an issue though, because is will be eaten up before you get a chance to put it in the refrigerator!

Don’t forget the perfect pie crust!

An amazing pie like this isn’t at it’s finest without a buttery and flaky pie crust to hold it together. Sure, you can absolutely use a store bought crust. I have done it in a pinch as well. It’s still a great pie. It’s not at it’s best without this Pie Crust Recipe though.

Just like this rhubarb pie, the pie crust recipe is one from my grandmother that is as good as any I have ever tried. Better if I do say so myself!

• Pie Crust Recipe

Rhubarb Custard Pie

Notes

If you are using frozen rhubarb be sure to thaw and pat the rhubarb dry. Also toss it with a tablespoon of flour to account for any extra moisture.

Serving: 8 slices | Calories: 328 kcal | Carbohydrates: 46 g | Protein: 5 g | Fat: 15 g | Saturated Fat: 8 g | Polyunsaturated Fat: 5 g | Cholesterol: 103 mg | Sodium: 214 mg | Fiber: 1 g | Sugar: 35 g