clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
rhubarb custard pie on a pink surface next to a cup of tea, knife, black and white linen and plates with forks

Rhubarb Custard Pie

This simple rhubarb custard pie recipe comes together in a cinch and creates a unique pie you will fall in love with. Step-by-step photos teach you how to make this dessert recipe.

  • Total Time: 1 hour
  • Yield: 8 Slices 1x


Units Scale
  • 1 Unbaked 9-Inch Pie Crust, homemade or store-bought
  • 1lb Rhubarb, cut into 1/2 inch pieces (roughly 3 1/4- 3 1/2 cups)*
  • 150 grams (3/4 Cup) Granulated/ Caster Sugar
  • 3 Large Eggs
  • 6oz (3/4 Cup) Heavy Whipping Cream
  • 1 Tablespoon Orange Zest, freshly grated
  • 3 Tablespoons Orange Juice, freshly juiced
  • 1 Teaspoon Pure Vanilla Extract
  • 1/2 Teaspoon Salt
  • 3 Tablespoons All-Purpose Flour


  1. Roll out pie dough and place in a 9-inch pie dish, flute edges, or use a fork to create an easy design. Place in the freezer to chill for 15 minutes.
  2. While pie is chilling preheat the oven to 375F/ 191C.
  3. In a large bowl whisk together the sugar, eggs, cream, orange zest and juice, vanilla, salt, and flour, mix until evenly combined. Add chopped rhubarb and mix to evenly coat all of the rhubarb.
  4. When the pie shell has chilled place it on a baking sheet then pour in the custard rhubarb mixture. Use a spatula to press the rhubarb into an even layer. Dip the pastry brush in the leftover custard liquid in the bowl and gently brush along the crust.
  5. Bake for 45-55 minutes, the custard should be set and barely wiggle in the middle two inches or so. Let cool on a wire rack for two hours then wrap in plastic wrap and if desired chill in the fridge for 2 hours, this helps get cleaner slices. Serve pie ever so slightly warmed or cold.  Store leftovers in the fridge for up to 5 days, but pie is best eaten on day 1 and 2.


Frozen rhubarb should work just fine for this recipe, but do not thaw the rhubarb before using it. 

I do not recommend freezing leftovers of this pie, I find most custard-based recipes do not freeze well. 

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10
  • Cook Time: 50
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: rhubarb custard pie recipe, how to make rhubarb custard pie

Recipe Card powered byTasty Recipes