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Rhubarb Custard Pie Recipe
If you have fresh or frozen rhubarb handy, try making this delicious rhubarb custard pie recipe! It’s excellent warm or chilled, so you can enjoy it in summer, winter, or anytime in between.
This is a traditional, old fashioned rhubarb custard pie, which my grandmother based off the original rhubarb custard pie from the Betty Crocker cookbook in the 1950s. It’s been a yearly staple ever since!
Tips for Making this Recipe
Like all our pie recipes, this one is best with a Homemade Crisco Pie Crust. Using another pie crust recipe or a store-bought crust will alter the final flavor, though it should still be enjoyable!
Dice the pieces of rhubarb as finely as possible, and make sure you peel the casing off the stalks first to avoid stringiness. The pieces should be around the size of a pencil eraser.
If you have extra rhubarb right now, consider dicing it up and freezing it in a 4-cup package. That way, you’ll have your rhubarb ready to go at another point in the year when you want to make this pie.
You’ll need a standard size pie plate for this recipe. We like glass Pyrex pie plates.
This pie calls for a lattice top. They can be a little overwhelming if you’re new to them, so here are written instructions to design one on the pie. Below you’ll also find a video with an alternate trick for making the lattice separately and then transferring it onto the pie.
Looking for another great rhubarb pie? Try our strawberry rhubarb pie as well! There’s also a great strawberry rhubarb jam recipe if you have even more rhubarb.
Rhubarb Custard Pie Recipe
Ingredients
- 2 pie crusts (use Crisco Pie Crust recipe)
- 3 eggs
- 3 tbsp. milk
- 2 cups white granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp. nutmeg
- 4 cups finely diced rhubarb
Instructions
- Preheat oven to 400°. Mix up pie crust recipe, roll out half, and use it to line a 9" pie plate.
- Beat eggs together lightly in a large bowl. Add milk.
- Stir sugar, flour, nutmeg, and rhubarb into the egg mixture. Pour into prepared pan.
- Roll out second crust, cut into lattices, and layer them on top of the pie.
- Bake 50 minutes or until delicately browned.
- Can be eaten warm or chilled. Store in the refrigerator.
laura says
Love,love,love Rhubarb. Thank you for this!!
Here in the Catskills says
You’re welcome, Laura! Enjoy!