Rhubarb Custard Pie

This Rhubarb Custard Pie combines the bright tartness of fresh rhubarb with a smooth, rich custard filling inside a flaky, buttery lattice crust. A classic spring dessert that balances tangy and sweet flavors perfectly, easy to prepare with simple ingredients and baked to golden perfection.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Pie Crust

1 10-inch pie pastry dough enough for bottom crust and lattice top

Filling

1 lb rhubarb cut into 1-inch slices (about 4 cups)

Custard Mixture Ingredients

3 large eggs slightly beaten
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter to dot on filling

Method

Filling Preparation

In a mixing bowl, combine sugar, flour, and nutmeg. Beat the eggs lightly, then stir the sugar mixture into the eggs until fully blended. Fold in the sliced rhubarb, coating evenly.

Pie Assembly

Roll out the pie dough and line a 10-inch pie plate with the bottom crust. Pour the rhubarb custard filling into the crust and evenly dot the surface with butter.
Cut the remaining dough into strips and create a lattice pattern over the filling. Trim and flute the edges to seal the pie.

Baking and Serving

Bake in a preheated oven at 400°F (200°C) for 50 to 60 minutes until the custard is set, filling bubbles, and the crust is golden brown. Cover crust edges with foil if browning too quickly.
Remove from oven and allow to cool completely before slicing. Serve at room temperature, optionally with whipped cream.

Notes

Use fresh, firm rhubarb stalks for best flavor and texture.
Allow the pie to cool completely before slicing to ensure the custard sets properly.
If the crust edges brown too fast, cover with foil midway through baking.
Optional: Serve with lightly sweetened whipped cream for a creamy contrast.