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 like it? Do you love it? Mmmmm!!! I know it’s kind of a midwest flavor, but if you’ve never tried it, that has to change right now! More of my favorite rhubarb recipes are Strawberry Rhubarb Pie and Rhubarb Crunch!
Rhubarb is available primarily in the spring and early summer. Rhubarb is actually a vegetable, not a fruit, but often used in pies, tarts and sauces.
Rhubarb 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 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, the perfect sweet/tart dessert!
Rhubarb Pie Recipe
When I was growing up you always knew it was spring when Mom started making Rhubarb desserts.
We had fresh rhubarb on our farm and it only lasted for a short period so she would make all the rhubarb treats she could while we had fresh rhubarb!
By the end of the that period we were over rhubarb and on to delicious things like strawberries!
What Ingredients Do I Need to Make Rhubarb Pie Recipe
- pie shell
- 3 eggs
- white sugar
No I take the easy way out and buy a pie crust but if you want to make your own pie crust check out this Flaky Pie Crust!
What does a rhubarb pie taste like?
The best comparison would be a super green apple – not the color green per say, but not ripe. So we’re talking tart, very tart! Mixed with strawberries and sugar, it’s the BEST sweet/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 as the leaves are toxic!
Do I refrigerate rhubarb pie?
Yes, because 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!
Rhubarb Custard Pie
I will literally drive miles to my Mom’s house if I hear there is a fresh rhubarb pie coming out of the oven.
We love topping our pie with ice cream or cool whip!
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 also learn it’s worth driving for miles for it!
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
See, we really love our rhubarb! I know when you try it you will too – enjoy!
When you do, rate it, please!!! I really appreciate it when you take the time to come back and rate my recipes, thank you!
If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!
WATCH THE STEP BY STEP VIDEO FOR THIS RHUBARB PIE RECIPE BELOW:
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- 1 9'' pie shell
- 3 eggs beaten
- 2 Tbsp all-purpose flour
- 4 c. rhubarb chopped
- 1 1/2 c. white sugar
- Preheat oven to 350 degrees F.
- Place pie crust in pie plate according to directions.
- Combine the rest of the ingredients. Pour into pie shell.
- Bake in preheated oven for 60 minutes or until the middle of the pie is set.