Pretty in pink, a rhubarb custard pie is the perfect way to end your meal.
A flaky crust adds a crisp, buttery base to contrast the creaminess of the filling.
A tip on baking with frozen rhubarb: confirm to pat dry after thawing.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
The rhubarb tends to release moisture as it thaws, which can result in a watery custard.
How To Make Rhubarb Custard Pie
This pie is ready with just 15 minutes of active time.
(Yes, really!)
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Make it once, and we’re sure you’ll want to make it on repeat throughout the season.
It’s easier than it sounds.
Seeing that crisp bottom crust will make you grateful you did.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Can I Make Rhubarb Custard Pie Ahead?
But if it works best for your schedule, you could absolutely prepare this pie in advance.
you’re able to also freeze the prepared pie for up to two months.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Thaw overnight in the refrigerator, and serve chilled or at room temperature.
Thaw in the refrigerator overnight if frozen, and serve chilled or at room temperature.
Pair with fresh strawberries, and tea or coffee for a rich and flavorful dessert course.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Ingredients
1/2(14.1-oz.)
Directions
Prepare crust:
Preheat oven to 375F.
Roll piecrust out on a lightly floured work surface into a 12-inch circle.
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Fit crust inside a 9-inch pie plate, pressing into bottom and up sides of plate.
Fold crust edges under; crimp as desired.
Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Fill with pie weights or dried beans.
Carefully remove parchment paper and pie weights.
Continue baking at 375F until crust is light golden brown, about 5 minutes.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Transfer to a wire rack; cool to room temperature, about 30 minutes.
Meanwhile, reduce oven temperature to 350F.
Place rhubarb and remaining 1 tablespoon flour in a separate large bowl; toss to coat.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Place cooled pie plate on a large rimmed baking sheet.
Place coated rhubarb in cooled piecrust.
Pour egg mixture over rhubarb.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Sprinkle evenly with remaining 2 tablespoons sugar.
Bake pie:
Wrap edges of piecrust with aluminum foil.
Transfer to a wire rack; cool completely, about 2 hours.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Serve at room temperature or chilled.
Frequently Asked Questions
Rhubarb custard pie is ready when the filling is set.
If in doubt, check the temperaturea thermometer inserted into the center of pie should register 175F.
The best way to avoid a soggy pie crust is to blind-bake until golden brown.
This helps set the crust before the filling goes in, keeping it crisp.
