For a richer flavor, try using brown sugar instead of white sugar. If you don't have fresh nutmeg, ground nutmeg can be substituted, but the flavor won't be as vibrant. Watch the crust carefully during the last 10 minutes of baking to ensure it doesn't burn. If it starts to get too dark, cover it loosely with foil. Serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra treat.
Rhubarb Custard Pie
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS202
Celebrate spring with this delectable Rhubarb Custard Pie! Tangy rhubarb nestled in a creamy, nutmeg-infused custard, all cradled in a flaky pie crust. A delightful balance of sweet and tart that's sure to be a crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol47 mg
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Fiber1 g
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Protein3 g
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Saturated Fat1 g
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Sodium121 mg
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Sugar26 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350°F (175°C). (5 minutes)
02 Step
Recipe View 5 mins Arrange the chopped rhubarb evenly across the bottom of the unbaked pie crust. (5 minutes)
03 Step
Recipe View 3 mins In a medium bowl, whisk together the sugar, flour, and nutmeg until well combined. (3 minutes)
04 Step
Recipe View 2 mins Add the beaten eggs and milk to the sugar mixture. Whisk until the custard filling is smooth and homogenous. (2 minutes)
05 Step
Recipe View 1 mins Gently pour the custard filling over the rhubarb in the pie crust, ensuring even distribution. (1 minute)
06 Step
Recipe View 2 mins To prevent the crust from browning too quickly, cover the edges of the pie crust with strips of aluminum foil. (2 minutes)
07 Step
Recipe View 50 mins Bake in the preheated oven for 50 minutes. (50 minutes)
08 Step
Recipe View 1 mins Carefully remove the aluminum foil from the crust edges. (1 minute)
09 Step
Recipe View 10 mins Continue baking for an additional 10 minutes, or until the custard is set but still has a slight jiggle in the center. (10 minutes)
10 Step
Recipe View 2 hrs Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the custard to fully set. (2 hours)
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RECIPE REVIEWS
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Devin Cremin
Mar 28, 2025This pie was a huge hit at our family gathering! The custard was so creamy and the rhubarb added the perfect tang.
Victoria Hauck
Dec 20, 2024I've never made a pie before, but this recipe was so easy to follow. It turned out perfectly!
Ayana Vandervort
Jul 1, 2024Next time, I might try adding a streusel topping for some added crunch.
Jessyca Crooksjohns
Feb 25, 2024The nutmeg really makes this pie special. I'll definitely be making this again.