How To Make Old Fashioned Rhubarb Custard Pie

Old fashioned rhubarb custard pie is that perfect balance of tart rhubarb and sweet custard. If you love rhubarb, you will absolutely love this special recipe. A simple recipe made with rhubarb from the garden, it is sure to become a seasonal favourite.

Have you ever eaten rhubarb custard pie? It is often a treasured family recipe, passed down through the generations for all who love this delicious treat.

There are a few versions of this favourite recipe out there, and you may even have one of your own.

This pie is absolutely perfect for spring, when the rhubarb stalks in the rhubarb patch begin to ripen. It's a special time of year, and along with the rhubarb season comes all of the favourite rhubarb recipes.

I am one of those people who just can't wait for the rhubarb to mature in the rhubarb patch every year.

This time of year I try to make all of the family's favourite rhubarb recipes, which includes this old fashioned rhubarb custard pie recipe, with it's sweet filling combined with a tangy rhubarb taste.

I also make room for rhubarb jam, strawberry rhubarb crisp, and rhubarb cake, which are must haves at this time of year.

Old Fashioned Rhubarb Custard Pie

This rhubarb pie is an easy recipe and is just so simple to make.

It's also simply delicious. The soft gooey texture of the creamy custard filling is perfectly complimented and enhanced by the flaky pie crust.

The pie can be made with either a single or double crust, depending on personal preference.

You can also increase the sugar amount by ¼ cup if you want to add more sweetness to the pie.

Tools You Will Need:

• Pie Plate

• Sharp Knife

• Cutting Board

• Large Bowl

• Measuring Cup

Rhubarb Custard Pie Ingredients

• 4 cups of chopped rhubarb

• 1 cup of white cane sugar

• ¼ teaspoon of grated orange peel

• ¼ cup melted butter

• ¼ cup all purpose flour

• 2 large eggs

• ½ cup milk

• unbaked pie crust, for either a single or double crust pie

Rhubarb Syrup Ingredients

• 2 cups chopped rhubarb

• ½ cup sugar

• a splash of water

Directions

Prepare The Rhubarb

• Rinse the fresh rhubarb to remove any dirt or garden debris.

• Trim off the ends of the rhubarb, leaving only the freshest pieces to use in your recipe.

• Chop the rhubarb into one inch pieces, or make even finer diced rhubarb depending on your preference.

• Pour rhubarb into a medium bowl, and set aside while you make the custard filling.

Make The Custard Mixture

• Now it's time to mix the custard ingredients.

• Combine sugar, flour, butter and orange zest into a large bowl and mix the ingredients together.

• Add the eggs and milk and mix again until the mixture is smooth.

• Next add 4 cups of chopped rhubarb pieces to the batter.

• Mix in well until the rhubarb is fully coated.

• Pour the pie filling into the prepared unbaked pie shell.

• Spread the rhubarb mixture in the pie base to fill the crust.

• You can bake the pie as is, for a single bottom crust pie. If you plan to add a top crust, roll out the second pie crust and place on top of the pie.

• Trim and secure the edges with a fork, and add steam vents by piercing the top crust with a knife.

• You can also make a lattice top crust, which also works well.

Bake And Serve

• Bake at 400°F for 10 minutes, if making a double layer crust.

• Then reduce the heat to 375°F and bake for 45 minutes longer.

• If making a single layer crust, bake at 375°F for 55 minutes.

• Remove from the oven, place on a wire rack, allow to cool and set.

• This pie can be served warm or cool, and is delicious served with a scoop of vanilla ice cream or fresh whipped cream.

Garnish With Rhubarb Syrup

• This syrup is great to add as a finishing touch, drizzled over your pie, especially if you are garnishing with ice cream.

• If you have some extra rhubarb, place 2 cups in a small saucepan along with ½ cup of sugar and a small amount of water.

• Place on medium to low heat and cook the rhubarb for approximately 15 minutes until completely tender and cooked.

• Place the cooked rhubarb into a fine sieve, and allow the juices or syrup to drain into a container.

• Drizzle the syrupy juice over the ice cream or directly over a slice of rhubarb pie once cut and served.

Recipe Card

Should You Peel Rhubarb For Pie?

There is no need to peel rhubarb for pie. When the rhubarb cooks the skin softens and breaks down.

The outer skin which tends to peel off in strings when raw, becomes soft and barely noticeable in the cooked form.

Using Frozen Rhubarb In Rhubarb Pie

I used fresh rhubarb in my pie this season, however using frozen rhubarb is also an option, especially when the rhubarb season is done.

It's a great way to have a sweet seasonal treat in the off season. Just freeze and preserve some of your rhubarb off your rhubarb plant for later use.

To use frozen rhubarb, thaw at room temperature for about an hour or two.

Drain any juices or water that is present from the thawing process by using a colander. The rhubarb will then be ready to use.

Why Is My Rhubarb Custard Pie Runny?

Rhubarb is a high moisture vegetable, and when cooked it releases a lot of liquid.

Adding a small amount of flour to the mixture helps to absorb some of the moisture of the juice of the rhubarb, and helps to prevent the pie from becoming runny.

Make sure to cook at the right temperature and duration, which will also help the pie to set.

Some of my first pies were cooked at a lower temperature and tended to be less solid.

Increasing the temperature and length of cooking made a difference in the consistency of the final product.

Due to the fluid content in the rhubarb, the pastry base can also become soggy if not eaten within a few days.

This recipe is best eaten within the first day or two, but you may not have any problems with this issue if you have a few rhubarb lovers in your household.

In our home, this pie is usually gone in one meal, when served as dessert.

How Do You Know When Rhubarb Pie Is Done?

When the rhubarb pie is done, the top will be a golden brown color, and the rhubarb will become soft when pierced with a fork.

You will also notice the filling bubbling and steaming, but make sure to check the rhubarb tenderness if in doubt.

Storing Rhubarb Pie

Rhubarb pie is safest when stored in the fridge, due to the eggs in the custard.

Do not leave out at room temperature for longer than two hours.

The pie can be eaten warm or cold, and is delicious both ways.

If you remove it from the fridge and wish to eat it warm, just warm in the microwave for 30 seconds or so to get to the preferred temperature.

Conclusion

If you love anything rhubarb like I do, this pie is a must to try. I love this warm rhubarb pie served with cold vanilla ice cream.

Of course it's also great chilled.

This rhubarb custard pie is sure to be a hit with the family, and is likely to become a family favorite that they will ask for again and again.

This special dessert is a must to share with family and friends, and don't be surprised if it frequently is requested.

The pie itself is so easy to make.

It's especially simple if using an already prepared pie crust, bought from the grocery store and stored in the freezer.

This delicious rhubarb custard pie is likely to become a seasonal favorite, to add to the recipe book to be enjoyed for many years to come.

Have you ever made old-fashioned rhubarb custard pie? Be sure to leave a comment below to share your experience!

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