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Rhubarb Custard Pie

Rhubarb custard pie with a silky, creamy filling and pink rhubarb pieces baked in a flaky golden crust. The custard sets until spoon-tender, then chills for clean slices with a whipped-cream finish.
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Prep Time 25 minutes
Cook Time 50 minutes
resting (cooling) 3 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Pie
  • 1 unbaked 9-inch pie crust
  • 3 cup fresh rhubarb cut into 1/2-inch pieces
  • 1.5 cup sugar
  • 3 eggs
  • 3 tbsp all-purpose flour
  • 0.25 cup milk
  • 0.25 tsp nutmeg
  • 0.06 tsp salt pinch

Equipment

  • 1 9-inch pie plate

Method
 

Prep and assemble
  1. Preheat the oven to 400°F and place the pie crust in a pie plate. Keep the crust ready in the plate so it bakes evenly.
  2. Arrange the rhubarb pieces in the bottom of the pie crust. Spread them out in an even layer so pink pieces distribute through the custard.
  3. Whisk together the sugar, eggs, all-purpose flour, milk, nutmeg, and salt until smooth. Stop when no flour lumps remain for a silky custard texture.
  4. Pour the custard mixture over the rhubarb. The liquid should flow across the fruit to form one consistent set layer.
Bake and cool
  1. Bake for 15 minutes at 400°F. Look for early setting around the edges while the center is still slightly loose.
  2. Reduce the oven temperature to 350°F and bake for 30-35 minutes more until the custard is set. The filling should jiggle slightly in the center but not look liquid.
  3. Cool completely for at least 3 hours before slicing. Chill-held structure helps the custard cut cleanly without weeping.
Serve
  1. Serve the pie chilled. Add whipped cream on top for a soft, creamy contrast to the set custard.

Notes

For best texture, cool until the center no longer ripples when gently nudged, then slice with a sharp knife warmed under hot water and wiped between cuts. Refrigerate covered up to 4 days; freeze is not recommended because custard texture can break. If you want a lighter option, use low-fat milk in the custard (texture remains creamy but slightly less rich).