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Rhubarb season is upon us! I always look forward to the first rhubarb cutting. It’s a sure sign that summer is right around the corner. And rhubarb makes the best sugary/tart treats! This Rhubarb Custard Pie recipe is a family favorite and I think it is the most delicious Rhubarb Custard Pie Recipe you will ever taste. The crust is heavenly! It is not too sweet like so many other rhubarb recipes. Funny enough, it’s actually one of my husband’s recipes from his teenage years. It had to be AMAZING for him to ask for the recipe and to keep it all those years. (Sorry to whoever originally gave this recipe to him, he can’t remember where it came from). But, I promise you that it is THAT GOOD!

I have made some adaptations to it over the past few years to help it fit our families needs. My favorite way of cooking it is in the cast iron skillet to add some extra flavor. If you do not have a cast-iron pan, or just prefer to use non-stick, that’s perfectly fine too. This recipe will still be superb! I also have put it into a 9 x 13 pan and made rhubarb custard bars. The baking times may vary if you choose to make the bars.

Ingredients Needed

Crust
2 Cups Flour
2 Sticks Butter
1/2 Cup Powdered Sugar

Custard
3 Eggs
3 Tbsp. Heavy Whipping Cream (or Milk)
2 Cups White Sugar
1/4 Cup Flour
1/2 tsp. Nutmeg
4 Cups Cut Rhubarb
1 Tbls Butter cubed

Crumb Topping
1 Cup Flour
1 Stick Butter
1/2 Cup Brown Sugar

Crust:

Preheat oven to 350. Spray the cast iron skillet or pie pan with cooking spray. Set aside. Combine 2 cups flour, 1 cup melted butter, and 1/2 cup powdered sugar plus and an additional 2 Tbsp. Spread the dough evenly in the pan, going up the sides if you can. Bake for 15 minutes or until the crust is starting to brown on the edges and feels a little crisp in the center.

While the crust is cooking, start to make the custard filling.

Custard:

Add 1 cup of Sugar to the cut rhubarb and stir. This will help sweeten the rhubarb and keep it moist. In a large mixing bowl beat the 3 eggs. Add 3 Tbsp heavy whipping cream or milk, 1 cup sugar, 1/4 cup flour, 1 tsp nutmeg. Mix well. Now add the 4 cups of cut rhubarb and sugar to the mixture.

Crumb Topping:

Combine 1 cup flour, 1/2 cup melted butter, and 1/2 cup brown sugar. Mix together to make a nice crumble.

Pour the custard mixture on top of the crust. Add 1 Tbsp butter cubed to the top. The last step is to sprinkle the crumb mixture to the top. Voila! Ready for the oven!

Bake for approximately 50-60 minutes. The pie is done when your toothpick comes out clean. In a 9 inch cast iron pan, this pie took an hour and 10 minutes. It seemed moist in the center, but the toothpick came out clean. The middle did form more as it sat in the pan.

This pie did not last long at our house. The edges were EVERYONE’S favorite.

Print Recipe

5 from 1 vote

The Most Delicious Rhubarb Custard Pie

Prep Time20 minutes mins

Cook Time55 minutes mins

Course: Dessert

Cuisine: American

Author: Lindsay from Life on Misty Acres

Equipment

• cast iron pan
• pie pan

Ingredients

Crust

• 2 Cups Flour
• 1 Cup Butter 2 sticks melted
• 1/2 Cup Powdered Sugar plus an additional 2 Tbsp.

Custard Filling

• 3 Eggs
• 3 Tbsp Heavy Whipping Crean or milk
• 2 Cups White Sugar
• 1/4 Cup Flour
• 1 tsp. Nutmeg
• 4 Cups Cut Rhubarb

Crumb Topping

• 1 Cup Flour
• 1/2 Cup Butter 1 Stick melted
• 1/2 Cup Brown Sugar
• 1 Tbsp Butter cubed

Instructions

Crust

• Preheat oven to 350 degrees F. Spray or grease your cast iron skill or pie pan. Set aside. Combine 2 cups flour, 1 cup melted butter, and 1/2 cup powdered sugar plus an addition 2 Tbsp. Spread the dough evenly in the pan, going up the sides if you can. Bake for 15 minutes or until the crust is starting to brown on the edges and feels a little crisp in the center.
• While the crust is cooking, start to make the custard filling.

Custard Filling

• Add 1 cup of sugar to the cut rhubarb and stir. This will help sweeten the rhubarb and keep it moist. In a large mixing bowl beat the 3 eggs. Add 3 Tbsp heavy whipping cream or milk, 1 cup white sugar, 1/4 cup flour, and 1 tsp. nutmeg. Mix well. Add the 4 cups of cut rhubarb and sugar to the mixture. Stir until combined. Set aside.

Crumb Topping

• Combine 1 cup flour, 1/2 cup melted butter, and 1/2 cup brown sugar. Mix together to make a nice crumble.

Rhubarb Pie Instructions

• Pour the custard mixture on top of the crust. Drop 1 Tbsp cubbed butter across the top. The last step is to sprinkle the crumb mixture to the top.
• Bake for approximately 50-60 minutes. The pie is done when a toothpick comes out clean in the center of the pie. In a 9-inch cast-iron skillet, this pie took me an hour and 10 minutes to cook. It seemed moist in the center, but the toothpick came out clean. The middle did form more as it sat in the pan.

I hope you enjoy this recipe as much as our family does. If you try this recipe and LOVE IT, please share it on Facebook or Pinterest. Don’t miss out on our other recipes by subscribing to our newsletter below and following along with us on Facebook and Instagram.

What is your favorite rhubarb recipe? I would love to try some new recipes. Comment below with your favorites.

Looking for more rhubarb recipes? I am excited to try this Strawberry Rhubarb Crisp from Simple Recipes.

Pin Me For Later!

If you like this Rhubarb Custard Pie recipe, I think you will love my late Grandma’s Swedish Pancake Recipe. It’s one of our favorites.

-Lindsay from Life on Misty Acres

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