Rhubarb Custard Pie
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This Rhubarb Custard Pie is the perfect mix of sweet, tart, and creamy. A rich custard filling paired with fresh rhubarb and a buttery streusel topping gives this dessert an irresistible texture and flavor. It’s a beautiful way to showcase seasonal rhubarb in a way that feels nostalgic and new. This recipe is great for summer gatherings or as a special treat whenever you’re craving a classic rhubarb dessert with a twist.
Here on Inspired by Charm, we love all things rhubarb desserts. We already have a growing collection of rhubarb-based recipes on this blog, and I couldn’t be more excited to add another with this Rhubarb Custard Pie.
Rhubarb pie is a classic in my family. It’s usually a staple at every holiday meal. (Well, to be honest, we typically make Strawberry Rhubarb Pie, but same idea.) While I adore the traditional version, I also enjoy exploring new twists. Today’s twist is this delightful Rhubarb Custard Pie.
As much as I love the strawberry and rhubarb pairing, rhubarb alone is incredibly delicious. It shines even more in this recipe, tucked into a creamy custard filling and finished with a sweet streusel topping. The combination of textures and flavors makes this pie something special. There’s tang from the rhubarb, a little crunch and sweetness from the streusel, and a smooth richness from the custard.
Whether you’re new to rhubarb or already a fan, I highly recommend this recipe. It’s a true celebration of summer, and I have a feeling it will become one of your favorites.
Why You’ll Love This Recipe
- This pie brings together the bright, tart flavor of rhubarb with a smooth and creamy custard filling. The contrast of tangy and sweet makes each bite balanced and satisfying, especially for those who love old-fashioned desserts with a twist.
- The streusel topping adds a buttery crunch that pairs beautifully with the softness of the custard and the tender rhubarb. It’s a simple extra step that makes the pie feel just a bit more special without being complicated.
- It’s a fantastic way to enjoy rhubarb in a new way. If you’ve only ever had it with strawberries, this recipe is a wonderful introduction to letting rhubarb shine on its own while still keeping things sweet and approachable.
Ingredients
It’s time to get the ingredients you’ll need to make this Rhubarb Custard Pie. Here’s what to gather:
- Pie Dough – A single pie crust serves as the base for this dessert, offering a buttery and flaky foundation that holds up beautifully to the creamy custard and juicy rhubarb filling. You can use my recipe, make your own, or use store-bought.
- All-Purpose Flour – Used to thicken the custard and the crumb topping, this pantry staple keeps everything stable and gives the pie the perfect structure.
- Light Brown Sugar – Adds sweetness and a slight caramel note to the streusel topping, giving it that rich, warm flavor.
- Nutmeg – Just a pinch brings a subtle spice and depth to the streusel, enhancing the overall flavor without overpowering the rhubarb.
- Kosher Salt – Balances the sweetness and deepens all the other flavors in the filling and the topping.
- Unsalted Butter – Cut into small pieces, this helps create a tender and crumbly streusel topping once baked.
- Sugar – Sweetens the custard and balances out the tartness of the rhubarb, making the flavor smooth and mellow.
- Sour Cream – Adds tanginess and body to the custard, creating a luscious and creamy texture.
- Heavy Cream – Provides richness and helps the custard bake into something silky and indulgent.
- Egg – These give the custard its thick, luxurious texture and help everything set up properly when baked.
- Vanilla Extract – Brings a soft, sweet aroma to the custard that ties all the other flavors together.
- Lemon Zest – Adds a bright, citrusy note that complements the rhubarb and cuts through the richness of the custard.
- Rhubarb – The star of the show, rhubarb brings tartness and beautiful color to the pie, softening as it bakes into the creamy custard.
How To Make
Now it’s time to get baking! Let’s whip up this Rhubarb Custard Pie. I’ll take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Preheat your oven to 375°F and place a rack in the lower third. Line a rimmed baking sheet with foil to catch any drips.
- On a floured surface, roll out the pie dough into a 12-inch round. Carefully place it into a 9-inch pie plate. Trim the excess to about one inch beyond the edge, then fold it under and crimp as desired.
- Use a fork to gently prick the bottom and sides of the crust. Freeze for about 20 minutes to help it hold its shape.
- Set the pie crust on the prepared baking sheet and bake on the lower oven rack for 20 minutes or until the edges are golden and the base looks dry. Let cool completely on a wire rack.
- While the crust bakes, prepare the streusel. In a small bowl, mix together the flour, brown sugar, nutmeg, and salt. Add the butter and use your fingers to blend it in until the mixture resembles damp sand. Chill for at least 30 minutes.
- Lower the oven temperature to 350°F. In a medium bowl, whisk together the sugar, flour, and salt. Add the sour cream, heavy cream, egg yolks, vanilla, and lemon zest. Whisk until smooth and well combined.
- Set aside about ¼ cup of the rhubarb, then scatter the rest evenly into the cooled pie crust. Pour the custard mixture over the top, then sprinkle the reserved rhubarb over the surface.
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- Bake the pie on the center rack for 25 minutes. Carefully remove it from the oven and evenly sprinkle the chilled streusel over the top. If needed, loosely lay a piece of foil over the pie to keep the topping from browning too quickly. Return to the oven and bake for another 30 minutes or until the custard is mostly set but the center still has a slight jiggle.
- Let the pie cool on a wire rack for about two hours. Afterward, refrigerate it for at least three hours before slicing and serving.
Once this pie has cooled and chilled, all that’s left to do is slice and serve. This is the ultimate comfort food for me. The taste of rhubarb after a delicious meal will always remind me of family. It doesn’t get better than that.
Frequently Asked Questions
Does this pie need to be refrigerated after baking?
Yes, because of the custard filling, this pie should be refrigerated once it has cooled to room temperature. Store it covered in the fridge and enjoy within three to four days for the best texture and flavor.
What’s the best way to keep the streusel from getting too dark?
If your streusel starts to brown too quickly in the oven, simply place a piece of foil loosely over the top of the pie. This shields it from the direct heat while allowing the pie to finish baking and the custard to set.
Can I use a store-bought crust instead of homemade?
Yes, a store-bought crust will work just fine if you’re short on time or prefer the convenience.
What’s the best way to serve this pie?
This pie is delicious served chilled, straight from the fridge. For a little something extra, you can add a dollop of whipped cream or a scoop of vanilla ice cream, though it’s lovely just as it is.
More Rhubarb Recipes You’ll Love
- Rhubarb Muffins
- Strawberry Rhubarb Cake Bars
- The Best Rhubarb Cobbler
- Rhubarb Streusel Bread
- Strawberry Rhubarb Pie Filling
There’s something special about a pie that blends creamy custard with the bold flavor of rhubarb. This Rhubarb Custard Pie does just that, layered into a flaky crust and finished with a sweet crumb topping. I think you’ll enjoy this one!
I hope you’ll give this recipe a go! If you do, would you please stop back and leave a comment and a 5-star rating below? I’d appreciate it!
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Rhubarb Custard Pie
Ingredients
Pie Crust:
- Half of your favorite homemade or store-bought pie dough recipe My recipe is linked in the notes below.
Streusel Topping:
- ½ cup all-purpose flour
- 1½ tablespoons light brown sugar
- A pinch of freshly grated nutmeg
- ⅛ teaspoon kosher salt
- 2 tablespoons cold unsalted butter cut into small cubes
Custard Filling:
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- 1 cup sour cream at room temperature
- 1 cup heavy cream at room temperature
- 4 large egg yolks at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 2 cups chopped fresh rhubarb
Instructions
- Preheat your oven to 375°F and place a rack in the lower third. Line a rimmed baking sheet with foil to catch any drips.
- On a floured surface, roll out the pie dough into a 12-inch round. Carefully place it into a 9-inch pie plate. Trim the excess to about one inch beyond the edge, then fold it under and crimp as desired.
- Use a fork to gently prick the bottom and sides of the crust. Freeze for about 20 minutes to help it hold its shape.
- Set the pie crust on the prepared baking sheet and bake on the lower oven rack for 20 minutes or until the edges are golden and the base looks dry. Let cool completely on a wire rack.
- While the crust bakes, prepare the streusel. In a small bowl, mix together the flour, brown sugar, nutmeg, and salt. Add the butter and use your fingers to blend it in until the mixture resembles damp sand. Chill for at least 30 minutes.
- Lower the oven temperature to 350°F. In a medium bowl, whisk together the sugar, flour, and salt. Add the sour cream, heavy cream, egg yolks, vanilla, and lemon zest. Whisk until smooth and well combined.
- Set aside about ¼ cup of the rhubarb, then scatter the rest evenly into the cooled pie crust. Pour the custard mixture over the top, then sprinkle the reserved rhubarb over the surface.
- Bake the pie on the center rack for 25 minutes. Carefully remove it from the oven and evenly sprinkle the chilled streusel over the top. If needed, loosely lay a piece of foil over the pie to keep the topping from browning too quickly. Return to the oven and bake for another 30 minutes or until the custard is mostly set but the center still has a slight jiggle.
- Let the pie cool on a wire rack for about two hours. Afterward, refrigerate it for at least three hours before slicing and serving.