Rhubarb Pie

This delicious Rhubarb Pie has a classic custard style base with a flaky crust. I love the sweet and tangy combo that rhubarb gives this pie an amazing flavor. I look forward to this delicious pie recipe every spring because it’s a family favorite. Grab your fresh rhubarb and make this Rhubarb Custard Pie!

Raise your hand if you’ve tried rhubarb! Did you love it? Because I LOVE it! I know it’s kind of a midwest flavor, but if you’ve never tried it, that has to change right now with this delicious rhubarb pie. Rhubarb is available primarily in the spring and early summer. It’s actually a vegetable, not a fruit, but often used in pies, tarts and sauces like strawberry rhubarb pie and rhubarb crunch!

I will literally drive miles to my Mom’s house if I hear there is a fresh rhubarb pie coming out of the oven. There’s nothing like that warm pie with the perfect sweet and tangy filling. There’s nothing like that rhubarb custard filling in this pie! You will learn it’s worth driving for miles for it!

Why You’ll Love Rhubarb Pie

• This classic pie is something everyone should know how to make! Add this to your list of must-bake recipes — it’s sure to be a crowd-pleaser.
• You can use homemade crust or store-bought crust, whichever is easiest for you. The filling is made from scratch and has the most amazing flavor.
• Pies are a wonderful make-ahead recipe. Just bake and then store for a day or two and bring to your next gathering!

Ingredients for Rhubarb Pie

• Pie shell – You can make a homemade pie crust if you prefer! But a pre-made shell or store-bought pie dough will also work. I take the easy way out and buy a pie crust but if you want to make your own pie crust then check out this Flaky Pie Crust!
• Eggs – Allow your eggs to come to room temperature for ease of mixing.
• Flour – All you need is basic all-purpose flour to make the filling for this rhubarb pie. It acts as a thickener and is one of my favorite tricks to making the perfect filling. I prefer using flour over cornstarch!
• Rhubarb – I prefer to use fresh rhubarb but you can also use frozen rhubarb if you are unable to locate fresh.
• White sugar – Granulated sugar is the perfect way to make each slice of pie perfectly sweet and delicious.

How to Make Rhubarb Pie

Preheat your oven to 350 degrees Fahrenheit. If you are using pie dough, then press it into the pie pan. I like to grease my pie pan with a little bit of butter to keep the crust from sticking.

Bake the pie crust according to package instructions and then begin making the pie filling.

Combine the sugar, rhubarb, eggs and flour in a mixing bowl and then pour into the baked pie shell.

Bake again at 350 degrees Fahrenheit for 60 minutes or until the middle of the pie is set and the edges are a bubbling a little. Then remove from the oven and allow to cool before slicing.

What does rhubarb pie taste like?

The best comparison would be a super green apple. So we’re talking tart, very tart! It make fruit pies have that great underlying tart flavor. Mixed with strawberries and sugar, it’s the BEST sweet and tart treat!

Why is rhubarb used in pies?

Did you know that in it’s early days rhubarb was nicknamed “pie plant” because it was primarily used for pies. Remember to only use the ends of the rhubarb stalks as the leaves are toxic!

How to tell if rhubarb is safe to eat

This fun fresh produce grows in long stalks with a big leafy top. You’ll remove and discard the leaves (they are actually poisonous) and harvest the stalks. The stalks can be red, green or a combination of both colors.

You can’t judge the ripeness based on the colors of the stalks, but instead the ripeness is based on the size. You’re looking for plump stalks that are at least 8-10+ inches long. It’s very bitter, but mixed with just the right amount of sugar, it makes the perfect sweet and tart dessert!

Do I need to refrigerate leftover rhubarb pie?

Since this recipe contains eggs, leftovers should definitely be refrigerated. This pie will keep in the refrigerator 3-4 days. Well… not in my house, because we gobble it up right away, but in theory rhubarb custard pie will last 3-4 days. Cover your 9-inch pie plate tightly in plastic wrap or foil, or use a lid if your pie dish comes with one!

What to Serve with Rhubarb Pie

We love topping our pie with a cold scoop of vanilla ice cream or some whipped cream! Want more tang? Add dollop lemon curd! I love to serve a slice of pie with an arnold palmer or some homemade sparkling strawberry lemonade.

It would be a delicious dessert after a comfort food meal like pork tenderloin or meatloaf!

This rhubarb pie truly does take the cake…or pie…on stellar summer recipes! I hope you enjoy!

More Rhubarb Recipes To Try

• Strawberry Rhubarb Crisp
• 3 Ingredient Easy Strawberry Rhubarb Jam Recipe
• Buttermilk Rhubarb Bread
• Rhubarb Crunch
• Strawberry Rhubarb Overnight Oats
• Rhubarb Slush