Rhubarb Custard Bars

Rhubarb Berry Cheesecake Pie

Rhubarb Cheese Pie

Raspberry-Rhubarb Slab Pie

Orange Rhubarb Pie

Rhubarb Cherry Pie

Cream Cheese Rhubarb Pie

Rhubarb Raspberry Pie

Peachy Rhubarb Pie

Rhubarb Custard Cake

Raspberry Rhubarb Pie

Sour Cream Rhubarb Pie

Pineapple Rhubarb Pie

Raspberry Custard Pie

Apple Rhubarb Crumb Pie

Home Recipes Dishes & Beverages Pies

Rhubarb Custard Pie

Name: Rhubarb Custard Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings.
Ingredients: 3 large eggs; 3 tablespoons 2% milk; 2 cups sugar; 3 tablespoons quick-cooking tapioca; Dough for double-crust pie; 4 cups diced fresh or frozen rhubarb; 2 teaspoons butter; Half-and-half cream, optional; Cinnamon-sugar, optional

1 review

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 50 min.

Makes

8 servings

Updated: Mar. 11, 2023

In Grandmother's day, rhubarb was considered a "spring tonic". Although it's technically a vegetable, it is usually served as a fruit. At our house, we used the first rhubarb of the season to make this rhubarb custard pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch.

Rhubarb Custard Pie Recipe photo by Taste of Home

Next Recipe

Ingredients

3 large eggs
3 tablespoons 2% milk
2 cups sugar
3 tablespoons quick-cooking tapioca
Dough for double-crust pie
4 cups diced fresh or frozen rhubarb
2 teaspoons butter
Half-and-half cream, optional
Cinnamon-sugar, optional

Directions

Preheat oven to 425°. In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes.
Meanwhile, on a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add rhubarb to crust. Pour egg mixture over rhubarb. Dot with butter.
Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. If desired, brush top crust with cream.
Bake for 15 minutes. Reduce oven setting to 350°. Bake until lightly brown, 35-40 minutes longer. If desired, sprinkle with cinnamon-sugar. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Rhubarb Custard Pie Tips

How can you avoid making a runny rhubarb custard pie?

Rhubarb naturally contains a lot of water, and is often cooked beforehand or combined with tapioca in baking. In this pie, we accommodate for any extra liquid by using quick-cooking tapioca. The tapioca will absorb most of the liquid, so there shouldn't be any concerns over runny rhubarb custard pie!

Should you thaw frozen rhubarb before using it in rhubarb custard pie?

Yes, it's a best practice to thaw frozen rhubarb before using. Thaw in the refrigerator or at room temperature, draining any excess liquid before using it in rhubarb dessert recipes.

How do you store rhubarb custard pie?

Store it for up to 4 days, covered in the refrigerator. Freezing delicate custard pies like this one isn't the best choice, because they can start to weep excess liquid, and the crust could become soggy. Check out our guide on how to freeze a pie for more tips.

–Rashanda Cobbins, Taste of Home Food Editor

Nutrition Facts

1 piece: 604 calories, 26g fat (16g saturated fat), 133mg cholesterol, 349mg sodium, 87g carbohydrate (52g sugars, 2g fiber), 7g protein.