Old-Fashioned Rhubarb Custard Pie


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Rhubarb Custard Pie Recipe

a slice of rhubarb custard pie on a white plate

Here is a very old, very simple recipe for rhubarb custard pie. It is the kind of no-nonsense recipe that’s stood the test of time, so you know it’s a good one! There is nothing to interfere with the wonderful taste of rhubarb, and nothing more is needed. It’s simply delicious all on its own.

Rhubarb can range in color from green to pink to red. The color is no indication of ripeness or sweetness like it is with other fruits. Our rhubarb is a green stem variety, not as red as others. It’s every bit as tasty, though!

The stalks are the only edible part of the plant; in fact, the leaves are extremely poisonous due to high levels of oxalic acid. Never eat them.

I was super excited to try this pie because my rhubarb is flourishing, and we had old friends coming for a visit. They are the kind of people who genuinely appreciate homemade food! ❤

In this pie, rhubarb takes center stage, so I used refrigerated pie crusts because I was in a hurry. Pillsbury crusts are excellent, but I usually make my own.

Two Unusual Things Make This Rhubarb Custard Pie Unique

double crust rhubarb custard pie with a slice taken out on a white plate.

I was intrigued by the recipe from the moment I saw it. Fruit pies, for example, peach, apple, or cherry, often have a double crust. Like pumpkin or pecan pie, custard pies usually have a single crust. Here is a custard pie recipe with a double crust, and it’s the first time I have ever seen it.

This rhubarb custard pie bakes at 400 degrees the whole time. The temperature produces a fully cooked custard that cuts neatly and a crisp top and bottom crust. Often, a custard pie bakes at a high temperature for a few minutes to crispen the crust; and then the oven is turned down to 350 degrees to finish baking the custard.

wide angle of a Rhubarb Custard Pie with multiple slices taken out.

I was surprised there was no milk in the custard, only a small amount of water. The biggest surprise was how absolutely delicious it was. I have never had better rhubarb pie!

Pie Crust Rhubarb And Four More Ingredients Make A Memorable Pie

Begin by chopping rhubarb into small dice to measure two cups. Pour three tablespoons of very hot water over the rhubarb and let it sit for five minutes. Drain it but SAVE the water in a mixing bowl.

chopped rhubarb

Add the sugar, eggs, and flour to the rhubarb water and whisk until there are no remaining lumps. Fold in the rhubarb and pour the mixture into the unbaked crust. DO NOT prick the lower crust.

2 eggs and mixture in a glass bowl waiting to be mixed.

Place the second crust on top of the fruit. Trim and flute the edges of the crust. Dip your finger in water and run it along the edges of the bottom crust before putting the top crust in place. When you do this, it helps the two crusts stick together when you flute them.

Oops, I forgot that step this time. Do what I say, not what I do. 😉

Rhubarb Custard Pie ready to be placed into the oven.

Use a small sharp knife to cut slits or a design in the crust. It allows the steam from inside the pie to escape when you do. Brush the crust with a beaten egg white with about a teaspoon of water added. This step is what gives the top crust the lovely golden brown, shiny appearance.

Sprinkle with sugar. I used coarse sanding sugar to give it extra sparkle and crunch. Bake for forty minutes at 400 degrees and allow the pie to cool completely before serving. The pie should be kept refrigerated.

baked rhubarb pie

When we enjoyed some pie with our visiting friends, I warmed each piece of our rhubarb custard pie in the microwave for about 30 seconds, then added a scoop of vanilla ice cream to each plate. Absolutely yummy!

Do you have any special rhubarb recipes you would share with us? Pretty please with ice cream on top?

Printable recipe:

Yield: 8 servings

Rhubarb Custard Pie

rhubarb custard pie

This is a recipe for a lovely old-fashioned double-crust rhubarb custard pie.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 2 pie crusts for a nine-inch pie
  • 2 cups of diced rhubarb
  • 3 Tbsp hot water
  • 1 1/2 cups granulated sugar
  • 3 Tbsp all-purpose flour
  • 2 eggs
  • 1 egg white beaten with 1 tsp water
  • 2 Tbsp sugar for sprinkling on the crust


  1. Purchase or make two pie crusts to fit a 9" pie.
  2. Pour hot water over the rhubarb and let it stand for five minutes.
  3. Drain rhubarb water into a mixing bowl.
  4. Add eggs, sugar, and flour to the rhubarb water and whisk until all lumps are gone.
  5. Fold rhubarb into the egg and sugar mixture.
  6. Press one pie crust into the bottom of a nine-inch pie pan. Dip fingers in water and moisten the edges of the crust.
  7. Pour rhubarb mixture into the bottom crust.
  8. Place the second crust on top of the pie.
  9. Trim crust to fit, press the edges of the crust together, and flute.
  10. Use a small sharp knife to cut slits or a design in the top crust to allow the steam to escape.
  11. Brush the top crust with beaten egg white and sprinkle with sugar.
  12. Bake for 40 minutes at 400 degrees.
  13. Cool pie completely before serving.

If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook

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  1. Can you use frozen rhubarb?

    • I’m sure it would work but I recommend you defrost it and drain it, then save three tablespoons of the liquid for the custard. Let me know how that turns out!!

  2. Do I thaw the pie shells first?

    • Yes, it is generally recommended to defrost a frozen pie crust before baking. This ensures that the crust bakes evenly and doesn’t remain raw or undercooked in the center. Defrosting the crust also helps it adhere better to the pie plate, preventing it from shrinking or cracking during the baking process.

      To defrost the pie crust, you can follow the instructions on the packaging. Most frozen pie crusts require thawing at room temperature for about 15-30 minutes. Alternatively, you can place the crust in the refrigerator for a few hours or overnight until it is completely thawed.

      Once the pie crust is defrosted, you can proceed with filling it and baking the custard pie according to your recipe’s instructions.


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