Rhubarb week continues! This Rhubarb Custard Pie is so easy, pretty, and tasty. It’s exactly what you need for your summer dinner party. Or – who are we kidding – your own personal breakfast, lunch, or dinner.
Here’s a secret: The pie filling in this recipe is the same as the one for our mom’s Rhubarb Kuchen. You just put it in a pie crust. And if you’re feeling fancy, you can arrange the rhubarb artistically. But really, all you need is just some chopped up rhubarb and you’re good to go.
Rhubarb Custard Pie
A rhubarb custard pie that's creamy and tart - using the best rhubarb of summer.
- 1 cup sugar
- 3 tbsp flour
- 1/4 tsp salt
- 3 eggs
- 1/2 cup milk
- 1/2 tsp vanilla
- 4 cups rhubarb, chopped
- 1 prepared pie crust
In a large mixing bowl, mix dry ingredients (sugar, flour, salt) together. Add eggs, milk, and vanilla, and mix well. Stir in rhubarb. Pour into prepared pie crust. Bake at 350 degrees for 45 to 50 minutes or until custard has set and fruit is soft.
Artistic method: Mix all ingredients except for rhubarb and pour into pie pan. Carefully arrange rhubarb pieces into desired design. Bake as directed.
As noted, you can make an “artistic” variation of this recipe by pouring the custard into the pie pan first and then arranging the rhubarb in an artistic design. If you need to be precise about where the rhubarb goes, you can even pre-bake the custard until it is ever so slightly firm and then place the rhubarb in the pie. If you choose this method, however, you’ll probably need to cover the pie with foil once the crust starts to turn brown. This will serve the purpose of cooking the rhubarb without over-cooking the rest of the pie.
Easy-peasy. Rhubarb custard for the win! When’s dessert?
P.S. Have you been enjoying rhubarb week? We’ve had a whole week’s worth of rhubarb, and we still have plenty of ideas up our sleeves. Stay tuned for more!