Can I Use Frozen Rhubarb for Rhubarb Custard Pie?

Yes, frozen rhubarb works very well in Rhubarb Custard Pie. For best results, use the rhubarb directly from frozen without thawing it first. Thawing can release excess moisture, which may make the custard filling too watery during baking.

How Do I Know When Rhubarb Custard Pie Is Done Baking?

The pie is ready when the crust is golden brown and the filling is bubbling gently in the center. The custard will continue to firm up as the pie cools. Allow the Rhubarb Custard Pie to cool completely before slicing for the best texture.

Should Rhubarb Custard Pie Be Refrigerated?

Yes, because the filling contains eggs and custard, Rhubarb Custard Pie should be refrigerated after it has cooled. Store the pie covered in the refrigerator for up to four days to maintain freshness and texture.

Can I Make Rhubarb Custard Pie Ahead of Time?

Absolutely. Rhubarb Custard Pie is an excellent make-ahead dessert because the flavors develop even more after chilling. You can bake the pie one day in advance and keep it refrigerated until ready to serve. It can also be frozen before baking for longer storage.

Rhubarb Custard Pie – Easy Classic Homemade Recipe

Name: Rhubarb Custard Pie
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 6 cups rhubarb, washed and sliced; 3/4 cup granulated sugar; 1/3 cup all-purpose flour; 1/4 teaspoon ground cinnamon; 1 large egg, beaten; 1 tablespoon salted butter, cut into small pieces; 2 pie crusts for a 9-inch pie; 1 pinch salt

Description

Rhubarb Custard Pie is a classic homemade dessert featuring a flaky buttery crust filled with tangy rhubarb and a rich creamy custard. This old-fashioned pie balances sweet and tart flavors perfectly, making it ideal for spring gatherings, summer dinners, and holiday dessert tables.

Ingredients

Scale

6 cups rhubarb, washed and sliced
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
1 large egg, beaten
1 tablespoon salted butter, cut into small pieces
2 pie crusts for a 9-inch pie
1 pinch salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Wash and slice the rhubarb into even pieces and place it in a large mixing bowl.
Add the sugar, flour, cinnamon, and salt to the rhubarb and toss until evenly coated.
Stir in the beaten egg until the mixture becomes glossy and fully combined.
Roll out one pie crust and place it into a 9-inch pie dish, pressing it gently into the edges.
Pour the rhubarb custard filling into the prepared pie crust and spread evenly.
Dot the top of the filling with small pieces of butter.
Roll out the second pie crust and place it over the pie. Cut several slits into the top crust to allow steam to escape.
Crimp and seal the edges of the pie crust.
Cover the edges loosely with foil and bake for 25 minutes.
Remove the foil and continue baking for an additional 30 minutes or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool completely before slicing and serving.

Notes

Use frozen rhubarb directly from the freezer without thawing to avoid excess moisture.
Allow the pie to cool fully before slicing so the custard can properly set.
Brush the crust with egg wash for a shiny golden finish.
Store leftover pie covered in the refrigerator for up to 4 days.
Serve with vanilla ice cream or whipped cream for extra flavor.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 454 kcal
Sugar: 24 g
Sodium: 142 mg
Fat: 21 g
Saturated Fat: 8 g
Unsaturated Fat: 11 g
Trans Fat: 2 g
Carbohydrates: 61 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 39 mg