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Old Fashioned Rhubarb Custard Pie

Niky @ The House on Silverado
This old fashioned pie requires just a few basic ingredients to create a pie with the perfect combination of tart from the rhubarb, and sweet and creamy from the rich custard.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 8 slices
Calories 227 kcal


  • 3 cups rhubarb cut into medium pieces
  • 1 pie crust unbaked
  • cups granulated sugar
  • 3 large eggs beaten
  • 1 cup heavy cream
  • ½ tsp vanilla extract
  • 3 TBSP flour
  • ½ tsp salt


  • Preheat your oven to 400°.
  • Placed chopped rhubarb inside the unbaked pie shell.
  • In a mixing bowl, whisk together the eggs, cream, sugar, vanilla, flour, and salt until smooth. Pour the mixture over the rhubarb.
  • Bake for 10 minutes at 400°, then reduce the oven temp to 350° and bake an additional 40 minutes until the custard is mostly set. If it jiggles a bit in the middle, don't worry--it will set up as it cools.
  • This pie can be served warm, but will hold its shape better if allowed to cool. It should be stored in the fridge, and is equally delicious eaten cold.


Fresh or frozen rhubarb can be used in this recipe. If using frozen, thaw the rhubarb and allow moisture to drain away. Then, toss it with a tablespoon of flour to thicken and allow for any extra moisture.
*Nutrition facts calculated using verywellfit.com
Reminder:  Rhubarb leaves are poisonous, so make sure you dispose of those before you chop your rhubarb.


Serving: 1Calories: 227kcalCarbohydrates: 37.8gProtein: -13gFat: 8.1gSaturated Fat: 4.3gCholesterol: 83mgSodium: 196mgPotassium: 148mgFiber: 0.9gSugar: 31.9gCalcium: 58mgIron: 1mg
Keyword pie
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