19 Delicious Rhubarb Custard Pie Recipes You Must Try

Unleash the magic of spring with these irresistible rhubarb custard pie recipes! There’s something truly special about that perfect balance of tangy rhubarb and creamy custard nestled in a flaky crust. Whether you’re a seasoned baker or just discovering this classic dessert, we’ve gathered the most mouthwatering variations that will have you running to the kitchen. Get ready to find your new favorite treat among these 19 must-try creations!

Classic Rhubarb Custard Pie

Brace yourselves, pie lovers—this isn’t your grandma’s rhubarb pie (unless your grandma is secretly a pastry wizard who adds custard for extra magic). We’re talking tart rhubarb swirled with dreamy vanilla custard, all hugged by a flaky crust that’ll make you want to write sonnets about dessert. Get ready to impress your taste buds and maybe steal the spotlight at the next potluck.

Ingredients

– 1 pre-made pie crust (because life’s too short for crust stress)
– 4 cups of chopped fresh rhubarb (about a good bunch’s worth)
– 1 ½ cups of granulated sugar (for that sweet-tart balance)
– 3 large eggs (the custard’s best friends)
– 1 cup of heavy cream (a luxurious pour)
– 2 tablespoons of all-purpose flour (to thicken things up)
– 1 teaspoon of vanilla extract (a splash of cozy flavor)
– A pinch of salt (to make everything pop)

Instructions

1. Preheat your oven to 375°F and grab a 9-inch pie dish.
2. Gently press the pre-made pie crust into the pie dish, trimming any excess edges with a knife.
3. In a medium bowl, toss the chopped rhubarb with ½ cup of the granulated sugar until evenly coated.
4. Spread the sugared rhubarb evenly over the bottom of the pie crust.
5. In another bowl, whisk together the remaining 1 cup of sugar, eggs, heavy cream, flour, vanilla extract, and pinch of salt until smooth. Tip: Whisk for a full minute to avoid lumps in your custard.
6. Slowly pour the custard mixture over the rhubarb in the pie crust.
7. Place the pie dish on a baking sheet to catch any drips and bake for 50–60 minutes. Tip: The pie is done when the center jiggles slightly but isn’t liquidy—think firm Jell-O, not a wobbly puddle.
8. Check at 30 minutes; if the crust edges are browning too fast, loosely cover them with aluminum foil. Tip: This prevents burnt edges while the custard sets perfectly.
9. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.

Zesty and creamy, this pie delivers a tangy rhubarb punch softened by that velvety custard—each slice is a textural dream of soft filling and crisp crust. Serve it slightly warm with a dollop of whipped cream or go rogue by crumbling it over vanilla ice cream for a deconstructed dessert vibe.

Strawberry Rhubarb Custard Pie

Nothing says ‘I love you’ quite like a pie that can’t decide if it’s a fruit dessert or a creamy custard situation—this strawberry rhubarb custard pie is the deliciously indecisive hero your dessert table deserves. With its tangy rhubarb swagger and sweet strawberry charm, all hugged by a silky custard, it’s basically a cozy hug in crust form. Trust me, your fork will be doing a happy dance before you even take the first bite.

Ingredients

• 1 pre-made pie crust (because we’re fancy but not that fancy)
• 2 cups of chopped fresh rhubarb, about 1/2-inch pieces
• 1 cup of sliced strawberries, hulled and halved
• 3/4 cup of granulated sugar
• 1/4 cup of all-purpose flour
• 2 large eggs
• 1 cup of heavy cream
• 1 teaspoon of vanilla extract
• A pinch of salt

Instructions

1. Preheat your oven to 375°F (190°C) and grab that pre-made pie crust, pressing it gently into a 9-inch pie dish.
2. In a medium bowl, toss the chopped rhubarb and sliced strawberries with the granulated sugar and all-purpose flour until everything’s evenly coated—this helps prevent a soggy bottom, so don’t skip it!
3. Spread the fruit mixture evenly into the pie crust, making sure it’s not piled too high in the center.
4. In another bowl, whisk the 2 large eggs until they’re smooth and pale, about 1 minute of vigorous whisking.
5. Pour in the heavy cream, vanilla extract, and that pinch of salt, whisking until the custard is fully combined and silky.
6. Slowly pour the custard mixture over the fruit in the pie crust, letting it seep into all the nooks and crannies.
7. Place the pie on a baking sheet to catch any drips and bake it in the preheated oven for 45-50 minutes, or until the custard is set and doesn’t jiggle when you gently shake the pan.
8. Let the pie cool completely on a wire rack for at least 2 hours—this patience pays off with a slice that holds its shape beautifully.

This pie emerges with a custard that’s creamy and firm, cradling the tart rhubarb and sweet strawberries in every forkful. Try serving it slightly warm with a dollop of whipped cream for a contrast that’ll make your taste buds sing, or slice it cold for a refreshing twist on a classic. Either way, it’s the kind of dessert that’ll have everyone asking for seconds—and maybe even the recipe.

Gluten-Free Rhubarb Custard Pie

Yikes, who knew something so delightfully tart and creamy could be completely gluten-free? This rhubarb custard pie is here to prove that skipping the gluten doesn’t mean skipping the fun, with a filling that’s part tangy fruit punch, part velvety dream. Get ready to impress your friends (and yourself) with a dessert that’s equal parts nostalgic and naughtily good.

Ingredients

For the crust, you’ll need 1 ½ cups of gluten-free all-purpose flour, a good pinch of salt, ½ cup of cold unsalted butter cut into little cubes, and a splash of ice water—just enough to bring it together. For the filling, grab about 3 cups of chopped fresh rhubarb, ¾ cup of granulated sugar, 3 large eggs, 1 cup of heavy cream, a teaspoon of vanilla extract, and a couple of tablespoons of cornstarch to keep things from getting too saucy.

Instructions

1. Preheat your oven to 375°F (190°C) so it’s ready to go when you are.
2. In a large bowl, whisk together 1 ½ cups gluten-free all-purpose flour and a pinch of salt until they’re well combined.
3. Add ½ cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining.
4. Drizzle in a splash of ice water, about 2-3 tablespoons, and mix gently with a fork until the dough just comes together—be careful not to overwork it, or the crust might get tough.
5. Press the dough evenly into a 9-inch pie dish, making sure to go up the sides, and prick the bottom a few times with a fork to prevent bubbling.
6. Blind bake the crust for 15 minutes at 375°F (190°C) until it’s lightly golden; this helps avoid a soggy bottom, a pro tip for any fruit pie.
7. While the crust bakes, toss 3 cups chopped fresh rhubarb with ¾ cup granulated sugar and 2 tablespoons cornstarch in a bowl until everything’s coated.
8. In another bowl, whisk 3 large eggs until they’re frothy, then slowly mix in 1 cup heavy cream and 1 teaspoon vanilla extract until smooth.
9. Spread the rhubarb mixture evenly over the pre-baked crust, then pour the egg and cream mixture over the top.
10. Bake the pie at 375°F (190°C) for 40-45 minutes, or until the custard is set and doesn’t jiggle in the center when you gently shake the pan.
11. Let the pie cool completely on a wire rack for at least 2 hours before slicing—this allows the custard to firm up properly, so you get clean cuts.
12. Serve slices at room temperature or chilled, depending on your mood.

Velvety and vibrant, this pie boasts a creamy custard that hugs the tart rhubarb in every bite, with a crisp gluten-free crust that holds its own. Try serving it with a dollop of whipped cream or a sprinkle of cinnamon for an extra cozy twist—it’s the kind of dessert that makes gluten-free feel like a gourmet choice, not a compromise.

Rhubarb Custard Pie with Almond Crust

Kick your basic pie expectations to the curb, because this isn’t your grandma’s dessert (unless your grandma is a total rockstar in the kitchen). We’re talking a tangy rhubarb custard situation cradled in a nutty, buttery almond crust that’s so good, it might just start a family feud over the last slice.

Ingredients

For the Almond Crust:
– 1 ½ cups of all-purpose flour
– ½ cup of finely ground almonds
– A generous ½ cup of cold, cubed unsalted butter
– A big pinch of salt
– 3 to 4 tablespoons of ice water

For the Rhubarb Custard Filling:
– About 3 cups of chopped fresh rhubarb (get those pink stalks!)
– 3 large eggs
– 1 cup of granulated sugar
– ½ cup of heavy cream
– A good splash of vanilla extract
– A couple of tablespoons of all-purpose flour

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the 1 ½ cups of all-purpose flour, ½ cup of ground almonds, and a big pinch of salt.
3. Add the ½ cup of cold, cubed butter and use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs. Pro tip: Keep that butter cold for a flakier crust—if it starts to melt, pop the bowl in the fridge for 5 minutes.
4. Sprinkle in the ice water, one tablespoon at a time, and mix with a fork until the dough just comes together.
5. Press the dough evenly into a 9-inch pie dish, making sure to get it up the sides.
6. In a medium bowl, toss the 3 cups of chopped rhubarb with the couple of tablespoons of all-purpose flour until coated.
7. Spread the rhubarb mixture evenly over the bottom of the unbaked crust.
8. In another bowl, whisk the 3 large eggs until frothy.
9. Add the 1 cup of granulated sugar, ½ cup of heavy cream, and a good splash of vanilla extract to the eggs, and whisk until everything is smooth and combined.
10. Carefully pour the custard mixture over the rhubarb in the crust.
11. Bake the pie at 375°F for 45-50 minutes, or until the custard is set and doesn’t jiggle in the center when you gently shake the pan. Pro tip: If the crust edges brown too quickly, cover them with foil to prevent burning.
12. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. Pro tip: Letting it cool fully helps the custard set properly, so resist the urge to cut into it warm!

Yum! You’ve got a pie with a creamy, dreamy custard that perfectly balances the rhubarb’s tart zing, all nestled in a crisp, nutty crust that adds a delightful crunch. Serve it slightly chilled with a dollop of whipped cream for a dessert that’s both elegant and comfortingly rustic.

Old-Fashioned Rhubarb Custard Pie

Nothing says “I love you” quite like a dessert that requires both a pastry blender and a prayer. This old-fashioned rhubarb custard pie is the diva of the dessert table—tart, sweet, and demanding your undivided attention.

Ingredients

• 1 ½ cups of all-purpose flour, plus a little extra for dusting
• A good pinch of salt
• ½ cup of cold unsalted butter, cut into tiny cubes
• About 4 tablespoons of ice water, or just enough to bring the dough together
• 3 cups of rhubarb, chopped into ½-inch pieces (no leaves, please—they’re not invited to this party)
• 1 cup of granulated sugar
• 3 large eggs, ready for their custard debut
• 1 cup of heavy cream, because why not?
• A splash of vanilla extract
• ¼ cup of all-purpose flour (yes, again—this one’s for the filling)

Instructions

1. Preheat your oven to 375°F (190°C) and grab a 9-inch pie dish.
2. In a large bowl, whisk together 1 ½ cups of flour and that pinch of salt.
3. Add the cold butter cubes and use a pastry cutter or two forks to work them in until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining.
4. Sprinkle in the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Tip: Don’t overmix—this isn’t a arm workout, and overworking the dough makes it tough.
5. Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic, and chill it in the fridge for 30 minutes.
6. Roll the chilled dough out on that floured surface into a 12-inch circle, then carefully transfer it to your pie dish. Trim and crimp the edges as fancy (or not) as you like.
7. In a medium bowl, toss the chopped rhubarb with ¼ cup of flour and 1 cup of sugar until everything’s evenly coated.
8. Spread the rhubarb mixture evenly over the bottom of your unbaked pie crust.
9. In another bowl, whisk the eggs until they’re smooth and pale, then whisk in the heavy cream and vanilla extract.
10. Pour the custard mixture slowly over the rhubarb in the pie crust. Tip: Pour gently to avoid disturbing the rhubarb—think of it as tucking it in for a nap.
11. Place the pie on a baking sheet (to catch any potential drips) and bake for 50–60 minutes, or until the custard is set and the crust is golden brown. Tip: The pie is done when you can give it a gentle shake and the center doesn’t jiggle like a wobbly Jell-O.
12. Let the pie cool completely on a wire rack before slicing—about 2 hours. Seriously, patience is a virtue here.

Velvety custard hugs each tart rhubarb piece in a buttery, flaky crust that’s pure comfort. Serve it slightly warm with a dollop of whipped cream or cold straight from the fridge—it’s a mood. Either way, it’s the kind of pie that makes you want to write a love letter to your oven.

Rhubarb Custard Pie with Vanilla Bean

Vividly tart and wonderfully creamy, this rhubarb custard pie with vanilla bean is the springtime dessert that’ll make you the hero of any potluck. It’s that perfect balance of puckery rhubarb and silky custard that’ll have everyone begging for your recipe. Honestly, it’s so good it might just start family feuds over the last slice.

Ingredients

– 1 pie crust (store-bought or homemade, no judgment here)
– About 4 cups of chopped fresh rhubarb (the pinker the better)
– 3 large eggs
– 1 cup of granulated sugar
– 1/2 cup of heavy cream
– A good splash of vanilla extract
– The glorious seeds from 1 vanilla bean
– A couple of tablespoons of all-purpose flour
– A pinch of salt (because everything needs a little salt)
– 2 tablespoons of melted butter (for that golden finish)

Instructions

1. Preheat your oven to 375°F and fit your pie crust into a 9-inch pie plate, crimping the edges however you like.
2. Spread your chopped rhubarb evenly across the bottom of the pie crust.
3. In a medium bowl, whisk together the eggs, sugar, heavy cream, vanilla extract, and vanilla bean seeds until everything is smooth and well combined.
4. Sprinkle the flour and salt over the egg mixture and whisk again until no dry spots remain.
5. Slowly pour the custard mixture over the rhubarb in the pie crust, making sure it distributes evenly.
6. Drizzle the melted butter over the top of the filling.
7. Place the pie on a baking sheet (trust me, this catches any drips and saves your oven from a sticky mess).
8. Bake for 45-55 minutes, or until the custard is set around the edges but still has a slight jiggle in the center when you gently shake the pan.
9. Let the pie cool completely on a wire rack for at least 2 hours before slicing—this patience pays off with clean slices!
10. For the prettiest presentation, chill the cooled pie in the refrigerator for 1 hour before serving.
Finally, this pie delivers a dreamy contrast between the tender, tart rhubarb and the velvety vanilla custard that’s pure comfort. Serve it slightly chilled with a dollop of whipped cream or alongside a strong cup of coffee for maximum bliss.

Vegan Rhubarb Custard Pie

Fancy a pie that’ll make your taste buds do a happy dance while keeping things plant-based? This vegan rhubarb custard pie is here to prove that dairy-free desserts can be just as dreamy—and it’s packed with tangy rhubarb that’s basically spring’s sassiest vegetable in dessert form. Get ready to impress your friends (and yourself) with a slice of this creamy, zesty magic.

Ingredients

– One 9-inch vegan pie crust (store-bought or homemade, no judgment!)
– About 4 cups of fresh rhubarb, chopped into ½-inch pieces
– 1 cup of granulated sugar
– ½ cup of full-fat coconut milk (the creamy kind from a can)
– ¼ cup of cornstarch
– A splash of vanilla extract (about 1 teaspoon)
– A pinch of salt (because even desserts need balance)
– A couple of tablespoons of lemon juice (freshly squeezed, if you’re fancy)

Instructions

1. Preheat your oven to 375°F (190°C) and grab that 9-inch vegan pie crust—no need to thaw if frozen.
2. In a large mixing bowl, toss the chopped rhubarb with the granulated sugar and lemon juice until everything’s coated and looking glossy.
3. Let the rhubarb mixture sit for 10 minutes to release some of its natural juices—this helps prevent a soggy crust later.
4. In a separate bowl, whisk together the coconut milk, cornstarch, vanilla extract, and salt until smooth and lump-free.
5. Pour the coconut milk mixture over the rhubarb and stir gently to combine all the ingredients evenly.
6. Transfer the filling into the pie crust, spreading it out so it’s level and the rhubarb is distributed nicely.
7. Place the pie on the middle rack of the oven and bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling at the edges.
8. Let the pie cool completely on a wire rack for at least 2 hours—this is key for the custard to set properly and avoid a runny mess.
9. Once cooled, slice it up and serve at room temperature or chilled, depending on your mood.

Creamy, tangy, and with a texture that’s both firm and silky, this pie is a showstopper that balances sweet and tart in every bite. Try serving it with a dollop of coconut whipped cream or alongside a hot cup of herbal tea for a cozy treat that’s as vibrant as it is delicious.

Rhubarb and Lemon Custard Pie

Zesty, tangy, and unapologetically fabulous—this rhubarb and lemon custard pie is the dessert equivalent of that friend who always shows up with the best gossip and a killer outfit. It’s the perfect balance of tart and sweet, with a creamy custard that’ll make you forget all your problems (or at least the ones that can’t be solved with a fork). Trust me, your taste buds are about to throw a party, and everyone’s invited.

Ingredients

– One 9-inch pie crust (store-bought or homemade, no judgment here!)
– About 2 cups of chopped fresh rhubarb
– A generous ¾ cup of granulated sugar
– The zest and juice of one large lemon
– 3 large eggs
– ½ cup of heavy cream
– A splash of vanilla extract
– A pinch of salt
– A couple of tablespoons of all-purpose flour

Instructions

1. Preheat your oven to 375°F (190°C) and place the pie crust in a 9-inch pie dish, crimping the edges if you’re feeling fancy.
2. Toss the chopped rhubarb with ¼ cup of the sugar and spread it evenly in the bottom of the pie crust.
3. In a medium bowl, whisk together the remaining ½ cup of sugar, lemon zest, lemon juice, eggs, heavy cream, vanilla extract, and salt until smooth and fully combined.
4. Sprinkle the flour over the rhubarb in the pie crust and gently stir it in to coat the pieces—this helps prevent a soggy bottom, because nobody wants that.
5. Pour the custard mixture over the rhubarb, making sure it’s evenly distributed.
6. Bake the pie for 45–50 minutes, or until the custard is set and the top is golden brown with a slight jiggle in the center when you gently shake the pan.
7. Let the pie cool completely on a wire rack for at least 2 hours to allow the custard to firm up properly—patience is a virtue, especially when pie is involved.
8. Slice and serve at room temperature or chilled, depending on your mood.

Perfectly creamy with a zingy kick from the lemon and rhubarb, this pie is like a cozy hug for your soul. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it straight up—it’s that good on its own.

Honey-Sweetened Rhubarb Custard Pie

Every time rhubarb season rolls around, my kitchen becomes a mad scientist’s lab of pink experiments, but this honey-sweetened rhubarb custard pie is the glorious Frankenstein’s monster that actually works. It’s the perfect blend of tart, sweet, and creamy that’ll make you forget all those other, less-successful kitchen disasters.

Ingredients

• 1 pre-made pie crust (because we’re fancy but not that fancy)
• About 3 cups of chopped rhubarb, cut into half-inch pieces
• 3/4 cup of honey (local if you’ve got it, your bees are counting on you)
• 3 large eggs
• 1 cup of heavy cream
• A splash of vanilla extract
• A pinch of salt
• A couple of tablespoons of all-purpose flour

Instructions

1. Preheat your oven to 375°F and grab that pre-made pie crust—no shame in the store-bought game.
2. Toss the chopped rhubarb with the flour in a bowl until each piece has a light, even coating. Tip: This prevents a soupy filling, so don’t skip it!
3. Spread the rhubarb evenly into the pie crust, like you’re tucking it into a pink, tart bed.
4. In a separate bowl, whisk together the honey, eggs, heavy cream, vanilla extract, and salt until smooth and fully combined.
5. Pour the custard mixture over the rhubarb, filling the crust almost to the top but leaving a tiny gap to avoid overflow disasters.
6. Bake the pie for 45–50 minutes at 375°F, or until the center is set and only jiggles slightly when you nudge the pan. Tip: If the crust edges brown too fast, tent them with foil to avoid burnt regrets.
7. Let the pie cool completely on a wire rack for at least 2 hours—this is non-negotiable for sliceable perfection. Tip: Patience is a virtue, especially when custard is involved.

Here’s the payoff: the custard sets into this velvety, dreamy layer that hugs the tender rhubarb, creating a sweet-tart symphony in every bite. Serve it slightly warm with a dollop of whipped cream or go rogue and crumble some shortbread cookies on top for extra crunch. Honestly, it’s so good, you might just hide the last slice for yourself.

Rhubarb Custard Pie with Ginger Crust

Mmm, what happens when tart rhubarb meets creamy custard in a spicy ginger crust? Pure magic, my friends—the kind of dessert that makes you forget you ever liked boring old apple pie. This beauty is like spring and fall had a delicious baby, and we’re all invited to the taste-bud party.

Ingredients

– A couple of cups of all-purpose flour
– A good glug of vegetable oil
– A generous sprinkle of ground ginger
– A pinch of salt
– A few tablespoons of ice water
– About 2 cups of chopped fresh rhubarb
– A cup of granulated sugar
– 3 large eggs
– A cup of heavy cream
– A teaspoon of vanilla extract
– A dash of nutmeg

Instructions

1. Preheat your oven to 375°F—no cheating, let it fully heat up for even baking.
2. In a large bowl, mix 2 cups of all-purpose flour, 1/2 cup of vegetable oil, 1 teaspoon of ground ginger, and 1/2 teaspoon of salt until crumbly.
3. Add 3-4 tablespoons of ice water, one at a time, stirring just until the dough comes together (don’t overmix or it’ll get tough!).
4. Press the dough evenly into a 9-inch pie plate, crimping the edges for a rustic look.
5. Spread 2 cups of chopped rhubarb evenly over the crust.
6. In another bowl, whisk 3 eggs until frothy, then blend in 1 cup of granulated sugar, 1 cup of heavy cream, 1 teaspoon of vanilla extract, and 1/4 teaspoon of nutmeg until smooth.
7. Pour the custard mixture over the rhubarb, ensuring it’s fully covered.
8. Bake at 375°F for 45-50 minutes, until the custard is set (no jiggle in the center!) and the crust is golden brown.
9. Let the pie cool completely on a wire rack—about 2 hours—to let the custard firm up properly.
Ridiculously creamy and tangy-sweet, this pie’s velvety custard and zesty rhubarb play off the spicy crust like a flavor symphony. Serve it slightly warm with a dollop of whipped cream, or go rogue and crumble it over vanilla ice cream for a next-level sundae.

Rhubarb and Raspberry Custard Pie

Pucker up, buttercup! This rhubarb and raspberry custard pie is about to become your new seasonal obsession—a tart-sweet symphony that’ll make your taste buds do a happy dance and your kitchen smell like a cozy café. It’s the kind of dessert that’s equal parts elegant and easygoing, perfect for impressing guests or just treating yourself after a long day.

Ingredients

– One pre-made pie crust (because we’re fancy but not fussy)
– About 2 cups of chopped fresh rhubarb
– A heaping cup of fresh raspberries
– 3 large eggs
– A generous ¾ cup of granulated sugar
– A splash of vanilla extract (about 1 teaspoon)
– A half-cup of heavy cream
– A couple of tablespoons of all-purpose flour
– A pinch of salt
– A pat of butter (around 1 tablespoon), cut into tiny bits

Instructions

1. Preheat your oven to 375°F (190°C) and grab a 9-inch pie dish.
2. Gently press the pre-made pie crust into the pie dish, trimming any excess dough from the edges.
3. In a medium bowl, toss the chopped rhubarb and raspberries with 2 tablespoons of all-purpose flour until evenly coated—this helps prevent a soggy bottom!
4. Spread the fruit mixture evenly over the bottom of the pie crust.
5. In another bowl, whisk together the 3 large eggs, ¾ cup of granulated sugar, 1 teaspoon of vanilla extract, ½ cup of heavy cream, and a pinch of salt until smooth and fully combined.
6. Slowly pour the custard mixture over the fruit in the pie crust, ensuring it seeps into all the nooks and crannies.
7. Dot the top of the filling with the tiny bits of butter for that golden, rich finish.
8. Place the pie on the middle oven rack and bake for 45–50 minutes, or until the custard is set (no jiggle in the center when you gently shake the pan) and the crust is golden brown.
9. Let the pie cool completely on a wire rack for at least 2 hours—this is key for the custard to firm up nicely.
Now, let’s talk about that first bite: the custard is silky and rich, balancing the zingy rhubarb and sweet-tart raspberries in every forkful. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for a cozy, crowd-pleasing dessert that’s as vibrant as a summer sunset.

Coconut Rhubarb Custard Pie

Fancy a pie that’ll make your taste buds do a happy dance? Meet this Coconut Rhubarb Custard Pie—a tangy, creamy dream that’s part dessert, part personality. It’s the kind of treat that turns a regular Tuesday into a ‘why not have seconds?’ kind of day.

Ingredients

– One 9-inch pie crust (store-bought or homemade, no judgment!)
– About 2 cups of chopped fresh rhubarb, cut into ½-inch pieces
– ¾ cup of granulated sugar
– 3 large eggs
– 1 cup of heavy cream
– A splash of vanilla extract (around 1 teaspoon)
– ½ cup of sweetened shredded coconut
– A pinch of salt

Instructions

1. Preheat your oven to 375°F (190°C) and place the pie crust in a 9-inch pie dish, crimping the edges for a rustic look.
2. Spread the chopped rhubarb evenly over the bottom of the pie crust.
3. In a medium bowl, whisk together the granulated sugar, eggs, heavy cream, vanilla extract, and pinch of salt until smooth and fully combined.
4. Pour the custard mixture over the rhubarb in the pie crust, ensuring it covers the fruit evenly.
5. Sprinkle the shredded coconut evenly over the top of the custard.
6. Bake the pie in the preheated oven for 45–50 minutes, or until the custard is set (it should jiggle slightly in the center but not look liquidy) and the top is golden brown.
7. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the custard to firm up.
8. Slice and serve at room temperature or chilled.

This pie boasts a creamy, velvety custard with a zesty rhubarb kick and a toasty coconut crunch. Try it warm with a scoop of vanilla ice cream for a cozy contrast, or serve it chilled for a refreshing twist—either way, it’s a showstopper that’ll have everyone asking for the recipe.

Low-Sugar Rhubarb Custard Pie

Picture this: you’re about to bite into a pie that’s so delightfully tart and creamy, it’ll make your taste buds do a happy dance while keeping your sugar intake in check. This low-sugar rhubarb custard pie is the dessert equivalent of having your cake and eating it too—minus the sugar crash and with extra sass from those vibrant pink stalks.

Ingredients

• 1 9-inch pie crust (store-bought or homemade, no judgment here)
• 3 cups of chopped rhubarb, about 4-5 stalks
• 3 large eggs
• 1/2 cup of granulated erythritol (your low-sugar bestie)
• 1 cup of heavy cream
• 1/4 cup of all-purpose flour
• 1 teaspoon of vanilla extract
• A pinch of salt
• 1 tablespoon of butter, cut into tiny pieces

Instructions

1. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to catch any drips later.
2. Fit the pie crust into a 9-inch pie dish, crimp the edges decoratively, and set it aside on the counter.
3. Chop the rhubarb into 1/2-inch pieces and scatter them evenly across the bottom of the pie crust.
4. In a medium bowl, whisk the eggs vigorously for about 1 minute until they’re pale and frothy.
5. Add the erythritol, heavy cream, flour, vanilla extract, and salt to the eggs, and whisk for another 2 minutes until the mixture is smooth and lump-free.
6. Carefully pour the custard mixture over the rhubarb in the pie crust, ensuring it’s evenly distributed.
7. Dot the top of the filling with the small butter pieces for a golden, buttery finish.
8. Place the pie on the preheated baking sheet in the oven and bake for 45-50 minutes, or until the custard is set and the top is lightly golden brown.
9. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.

Zesty rhubarb mingles with that velvety custard in a way that’s both tangy and luxuriously smooth. Serve it slightly warm with a dollop of whipped cream, or go rogue and pair it with a sharp cheddar cheese for a sweet-savory twist that’ll surprise everyone at the table.

Rhubarb Custard Pie with Cinnamon

Heads up, pie lovers! This rhubarb custard situation is about to become your new spring obsession—it’s like a cozy hug for your taste buds, with just enough sass from the cinnamon to keep things interesting. Trust me, your dessert game is about to level up.

Ingredients

• 1 pre-made pie crust (because we’re fancy but not that fancy)
• 3 cups of chopped rhubarb, about pinky-thick slices
• 1 cup of granulated sugar
• 3 large eggs
• 1 cup of heavy cream
• 1 teaspoon of vanilla extract
• 1 teaspoon of ground cinnamon
• A pinch of salt

Instructions

1. Preheat your oven to 375°F (190°C).
2. Fit the pre-made pie crust into a 9-inch pie dish, crimping the edges for that homemade flair.
3. Spread the chopped rhubarb evenly over the bottom of the crust.
4. In a medium bowl, whisk together the granulated sugar, eggs, heavy cream, vanilla extract, ground cinnamon, and a pinch of salt until smooth.
5. Tip: Whisk for at least 2 minutes to ensure no sugar lumps remain—smooth custard is happy custard.
6. Pour the custard mixture over the rhubarb in the pie crust.
7. Place the pie on a baking sheet to catch any potential drips.
8. Bake for 45-50 minutes, or until the custard is set and the top is golden brown.
9. Tip: Check for doneness by gently jiggling the pie—if the center moves slightly but doesn’t slosh, it’s ready.
10. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
11. Tip: Resist slicing while warm! Cooling allows the custard to firm up for clean cuts.

Unbelievably creamy and tangy, this pie boasts a velvety custard that cuddles up to the zesty rhubarb, all spiced with a warm cinnamon kick. Serve it slightly chilled with a dollop of whipped cream, or go rogue and crumble it over vanilla ice cream for a next-level sundae situation.

Rhubarb Custard Pie with Nutmeg Topping

Brace yourselves, pie enthusiasts—this isn’t your grandma’s rhubarb pie (unless your grandma is secretly a pastry wizard who spikes everything with nutmeg). We’re talking about a tart-meets-creamy dream that’ll make your taste buds do a happy dance while confusing your fruit/vegetable categorization system forever.

Ingredients

– For the crust: 1 ¼ cups all-purpose flour, a good pinch of salt, ½ cup cold butter cubed into little squares, and about 3-4 tablespoons of ice water—just enough to make the dough come together

– For the filling: 3 cups of chopped rhubarb (about 4 stalks), ¾ cup granulated sugar, 2 large eggs, ½ cup heavy cream, 1 teaspoon vanilla extract, and ¼ teaspoon freshly grated nutmeg

– For the topping: Another ¼ teaspoon of nutmeg for that final flavor punch

Instructions

1. Preheat your oven to 375°F—no cheating, we need that proper pie-crust sizzle.
2. Whisk together the flour and salt in a large bowl.
3. Cut in the cold butter using a pastry cutter or two forks until the mixture looks like coarse crumbs with pea-sized butter bits remaining.
4. Sprinkle in the ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together (pro tip: overmixing makes tough crust—stop when you can press it into a ball).
5. Roll the dough out on a floured surface to fit your 9-inch pie plate.
6. Carefully transfer the crust to the pie plate and trim the edges, then crimp them fancy-like with your fingers or a fork.
7. Spread the chopped rhubarb evenly across the bottom of the unbaked crust.
8. In a separate bowl, whisk together the sugar, eggs, heavy cream, vanilla, and ¼ teaspoon nutmeg until smooth and slightly frothy.
9. Pour the custard mixture over the rhubarb, making sure it seeps into all the nooks and crannies.
10. Sprinkle the remaining ¼ teaspoon nutmeg evenly over the top (kitchen hack: use a fine-mesh sieve for dusting to avoid clumps).
11. Bake for 45-50 minutes until the custard is set—it should jiggle like Jell-O, not slosh like soup—and the crust is golden brown.
12. Let the pie cool completely on a wire rack for at least 2 hours (yes, waiting is the hardest part, but cutting warm custard pie = delicious mess).

What emerges is a textural marvel—tart rhubarb chunks suspended in velvety custard, all wrapped in a buttery crust with that warm nutmeg kick. Serve it slightly warm with a dollop of whipped cream that slowly melts into the cracks, or go rogue and pair it with sharp cheddar cheese for that sweet-salty tang that’ll have people questioning all their life choices.

Rhubarb Custard Pie with Oatmeal Crust

Crisp autumn days practically beg for a pie that’s equal parts tart, sweet, and cozy—and this rhubarb custard number with its oatmeal crust is here to answer the call. It’s the kind of dessert that makes you want to curl up with a blanket, but also makes your taste buds do a happy little dance. Let’s get baking!

Ingredients

For the oatmeal crust:
– 1 ½ cups of old-fashioned rolled oats
– ½ cup of all-purpose flour
– ½ cup of packed brown sugar
– A big pinch of salt
– ½ cup of cold unsalted butter, cut into little cubes
– A splash of cold water (about 2-3 tablespoons)

For the rhubarb custard filling:
– 3 cups of chopped fresh rhubarb (about ½-inch pieces)
– ¾ cup of granulated sugar
– 2 large eggs
– ½ cup of heavy cream
– A couple of teaspoons of vanilla extract
– A sprinkle of ground cinnamon (about ½ teaspoon)

Instructions

1. Preheat your oven to 375°F (190°C) and grab a 9-inch pie dish.
2. In a medium bowl, mix the rolled oats, all-purpose flour, brown sugar, and salt until they’re well combined.
3. Add the cold butter cubes and use your fingers or a pastry cutter to work them in until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining.
4. Drizzle in the cold water, one tablespoon at a time, and stir with a fork until the dough just comes together when pressed. (Tip: Don’t overmix—this keeps the crust tender!)
5. Press the oatmeal crust mixture evenly into the bottom and up the sides of the pie dish, then set it aside.
6. In a large bowl, toss the chopped rhubarb with the granulated sugar and let it sit for about 10 minutes to draw out some juices.
7. In another bowl, whisk the eggs until they’re smooth and pale.
8. Pour in the heavy cream, vanilla extract, and cinnamon, and whisk everything together until it’s fully blended.
9. Add the rhubarb and sugar mixture to the custard base and stir gently to combine.
10. Carefully pour the filling into the prepared oatmeal crust, spreading it out evenly.
11. Bake the pie in the preheated oven for 40–45 minutes, or until the custard is set and the top is golden brown. (Tip: Check for doneness by gently jiggling the pie—if the center moves just a little, it’s ready!)
12. Let the pie cool completely on a wire rack before slicing. (Tip: Cooling ensures the custard firms up nicely for clean slices.)

Unbelievably, this pie balances the tangy punch of rhubarb with a velvety, rich custard, all hugged by a nutty, crumbly oatmeal crust. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for that perfect cozy-dessert moment.

Mini Rhubarb Custard Tartlets

Kick those boring desserts to the curb, because these mini rhubarb custard tartlets are about to become your new obsession—they’re like spring decided to throw a party in a buttery crust, and you’re invited. With a zingy rhubarb filling that’ll make your taste buds do a happy dance and a velvety custard that’s smoother than your best pickup line, these little guys are perfect for impressing friends or just treating yourself (no judgment here). Trust me, once you pop one, you won’t stop—they’re the bite-sized heroes your dessert table deserves.

Ingredients

– A couple of cups of all-purpose flour
– A good pinch of salt
– A stick of cold unsalted butter, cubed
– A few tablespoons of ice water
– About a pound of fresh rhubarb, chopped into half-inch pieces
– A cup of granulated sugar
– A splash of vanilla extract
– A couple of large eggs
– A half-cup of heavy cream

Instructions

1. Preheat your oven to 375°F to get it nice and toasty for baking.
2. In a large bowl, mix the all-purpose flour and salt until they’re well combined.
3. Add the cold, cubed unsalted butter to the flour mixture, and use your fingers or a pastry cutter to work it in until it looks like coarse crumbs.
4. Drizzle in the ice water, one tablespoon at a time, and stir until the dough just comes together—don’t overmix, or it’ll get tough (tip: chill the dough for 30 minutes if it feels warm).
5. Roll out the dough on a floured surface to about 1/8-inch thickness, then cut it into circles to fit your mini tart pans.
6. Press the dough circles into the tart pans, trimming any excess, and prick the bottoms with a fork to prevent puffing.
7. Blind bake the tart shells for 10 minutes at 375°F until they’re lightly golden—this pre-baking step keeps them crisp.
8. In a saucepan, combine the chopped rhubarb and granulated sugar, and cook over medium heat for 8-10 minutes, stirring often, until the rhubarb softens and releases its juices.
9. Remove the rhubarb mixture from the heat and stir in the vanilla extract for that warm, aromatic kick.
10. In a separate bowl, whisk the large eggs and heavy cream together until smooth and fully blended.
11. Divide the rhubarb mixture evenly among the pre-baked tart shells, spreading it out in a thin layer.
12. Pour the egg and cream custard over the rhubarb in each tartlet, filling them almost to the top.
13. Bake the tartlets at 375°F for 18-20 minutes, or until the custard is set and doesn’t jiggle when you gently shake the pan (tip: if the edges brown too fast, cover them with foil).
14. Let the tartlets cool completely on a wire rack before removing them from the pans to avoid breaking.
The result? A buttery, flaky crust that shatters with each bite, giving way to a tangy-sweet rhubarb layer and a silky custard that melts in your mouth. Serve them warm with a dollop of whipped cream for extra decadence, or chill them for a refreshing treat that’s basically sunshine in pastry form.

Rhubarb Custard Pie with Pecans

Sigh no more, fellow dessert lovers—this rhubarb custard pie with pecans is about to become your new autumn obsession, the kind of treat that makes you forget you ever argued with your oven over burnt cookies. It’s tart, creamy, and nutty all at once, like a cozy sweater for your taste buds. Trust me, your future self will thank you for this one.

Ingredients

– 1 pie crust (store-bought or homemade, no judgment here)
– 3 cups of chopped rhubarb (fresh or thawed if frozen)
– 1 cup of granulated sugar
– 3 large eggs
– 1 cup of heavy cream
– 1 teaspoon of vanilla extract
– A pinch of salt
– 1/2 cup of chopped pecans
– 2 tablespoons of all-purpose flour

Instructions

1. Preheat your oven to 375°F (190°C) so it’s ready to work its magic.
2. Press the pie crust into a 9-inch pie dish, crimping the edges for a rustic look—perfection is overrated anyway.
3. Toss the chopped rhubarb with the granulated sugar and all-purpose flour in a medium bowl until evenly coated.
4. Whisk the eggs in a separate bowl until they’re smooth and pale yellow, about 1-2 minutes.
5. Pour in the heavy cream, vanilla extract, and a pinch of salt, then whisk again until everything is fully combined.
6. Tip: Scrape down the sides of the bowl with a spatula to make sure no ingredients are left behind.
7. Spread the rhubarb mixture evenly over the bottom of the pie crust.
8. Slowly pour the custard mixture over the rhubarb, letting it seep into all the nooks and crannies.
9. Sprinkle the chopped pecans on top for a crunchy, nutty finish.
10. Bake the pie in the preheated oven for 45-50 minutes, or until the custard is set and doesn’t jiggle in the center when you gently shake the pan.
11. Tip: If the crust edges start browning too quickly, cover them with foil to prevent burning.
12. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours—this helps the custard firm up beautifully.
13. Tip: For easier slicing, chill the pie in the fridge for an extra 30 minutes before serving.

Ready to dig in? The creamy custard melts into the tangy rhubarb, while those toasted pecans add a satisfying crunch that’ll have you sneaking seconds. Serve it warm with a dollop of whipped cream or cold straight from the fridge—it’s a showstopper either way.

Conclusion

From classic to creative, these 19 rhubarb custard pie recipes offer something special for every baker. We hope you find your new favorite dessert among these delightful options! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these delicious ideas for later.