Rhubarb Custard Pie

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.

Course Dessert

Cuisine American

Keyword custard pie, pie, rhubarb

Prep Time 30

Cook Time 55

Total Time 1 25

Servings

Calories 340kcal

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.

Notes

Get my pie crust recipe here.

Nutrition