What does Amish Rhubarb Custard Pie taste like?

Amish Rhubarb Custard Pie has a perfect balance of tart and sweet. The rhubarb provides a tangy bite, while the custard adds a creamy, smooth sweetness that softens the sharpness of the fruit.

Can I use frozen rhubarb for Amish Rhubarb Custard Pie?

Yes, frozen rhubarb works well in Amish Rhubarb Custard Pie. Just make sure to thaw it completely and drain any excess liquid to prevent the custard from becoming watery.

How do I know when Amish Rhubarb Custard Pie is done baking?

The pie is done when the edges are set and the center has a slight jiggle. The custard will continue to firm up as the Amish Rhubarb Custard Pie cools, so avoid overbaking.

How should I store Amish Rhubarb Custard Pie?

Store Amish Rhubarb Custard Pie in the refrigerator, covered, for up to three days. For best flavor and texture, serve it chilled or let it sit at room temperature for a few minutes before serving.

Amish Rhubarb Custard Pie Easy Recipe

Name: Amish Rhubarb Custard Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups fresh rhubarb, chopped; 1 unbaked 9-inch pie crust; 3 large eggs; 1 1/2 cups granulated sugar; 1 cup heavy cream (or whole milk); 3 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 1/4 teaspoon salt

Description

Amish Rhubarb Custard Pie is a classic homemade dessert featuring a flaky pie crust filled with tart rhubarb and a rich, creamy custard. This sweet and tangy pie is perfect for spring and summer gatherings, offering a smooth texture and balanced flavor in every bite.

Ingredients

Scale

2 cups fresh rhubarb, chopped
1 unbaked 9-inch pie crust
3 large eggs
1 1/2 cups granulated sugar
1 cup heavy cream (or whole milk)
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

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Instructions

Preheat oven to 375°F (190°C) and prepare a 9-inch pie crust in a pie dish.
Spread the chopped rhubarb evenly over the bottom of the pie crust.
In a mixing bowl, whisk together the eggs and sugar until light and smooth.
Add flour and salt, mixing until fully incorporated.
Slowly whisk in the heavy cream and vanilla extract until the custard mixture is smooth.
Pour the custard mixture evenly over the rhubarb.
Bake for 45–55 minutes, or until the edges are set and the center slightly jiggles.
If needed, cover crust edges with foil to prevent over-browning.
Remove from oven and let cool completely at room temperature.
Refrigerate for at least 2 hours before slicing and serving.

Notes

Use fresh rhubarb for best flavor, but frozen rhubarb can be used if thawed and drained.
Do not overbake to avoid a rubbery custard texture.
Chilling the pie helps the custard fully set for clean slices.
Cover crust edges with foil if they brown too quickly.
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 28 g
Sodium: 180 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 95 mg