Rhubarb custard pie features a classic custard base, fresh rhubarb, and a flaky, buttery pie crust. This rhubarb pie is great for parties and is an easy dessert that can be prepared ahead of time before baking. If you’re hosting for the holidays, this pie is sure to impress your guests. The best part? It takes less than 15 minutes to whip up before letting it work its magic in the oven. The result is a creamy, melt in your mouth pie that is the ideal combination of light and rich all in one. Each bite features the perfect amount of sweetness from the custard accompanied by a slight tart bite from the rhubarb, giving you a simply stunning dessert.
To begin making your pie, gather and measure out all of your ingredients, followed by preheating your oven to 400 degrees while you prep. Start by placing your pie crust in a 9 inch pie pan and press the edge of the crust with a fork to create a rustic design.
After you have chopped your rhubarb, place the rhubarb evenly into the pie crust and set aside.
Next, begin making the custard by whisking your eggs until beaten.
Next, add your cream, flour, sugar, salt, and vanilla to the egg mixture and whisk vigorously until you reach a thick, smooth consistency.
Pour the custard mixture over the rhubarb and pie crust and ensure it is spread evenly over the rhubarb.
Bake for 10 minutes. After the 10 minutes, lower your oven to 350 degrees and bake for an additional 35-40 minutes. Once you have a golden crust, remove from the oven and allow to cool completely so the custard can set.
The most important part about making this pie is the custard. You need to make sure your ingredients are measured exactly to ensure the perfect creamy custard texture. If you make the custard before chopping the rhubarb and prepping your pie crust, make sure to whisk the custard mixture again before pouring over the rhubarb to avoid any separation. In addition to paying close attention to the custard, make sure your rhubarb pieces are not too big otherwise they will not cook all the way through. See picture for size reference.
Preheat the oven to 400 degrees while your prep.
To begin making rhubarb custard pie, start by placing your pie crust in a 9 inch pie pan and press the edge of the crust with a fork to create a rustic design.
Place your 3 cups of chopped rhubarb into the pie crust and spread evenly. Set aside.
To make the custard, beat three eggs in a large bowl.
Add the cream, sugar, flour, salt, and vanilla extract and whisk vigorously until smooth. Pour the custard mixture over the rhubarb and pie crust until it is spread evenly. Place the pie in the oven for 10 minutes.
After the 10 minutes, lower the temperature to 350 degrees and bake for an additional 35-40 minutes.
Remove from the oven and allow to cool completely so the custard can set. Slice to serve and top with whipped cream or vanilla ice cream if desired.
Check the pie at the 35 minute mark after lowering the oven to 350. If the crust is golden brown and custard appears cooked through, go ahead and take it out of the oven. Otherwise, allow to bake for another 5 minutes.
Allow the pie to cool completely before serving. This is a crucial step because it allows the custard to set.