You have to try this Homemade Rhubarb Custard Pie Recipe with a pie crust that has the perfect amount of flakiness and crunch to it. You can’t forget about the rhubarb custard pie filling passed down through generations. The rhubarb custard filling will excite the taste buds with the perfect balance of sweet and tart. This recipe is a must for your next family gathering!
How I Learned To Make Rhubarb Custard Pie
Rhubarb pie is the first pie I have learned to make and thankfully I had a great teacher, my mom (a.k.a Lori).
I do not have many dessert recipes that I yet know how to make on my own, and I was talking to my mom about my blog when she suggested that she teaches me how to make a rhubarb custard pie. This has always been one of my favorite pies to eat.
After offering to show me how to bake a pie, I couldn’t pass up the opportunity because I could spend some quality time with my mom and it would also allow me to develop more pie recipes in the future.
I was lucky enough that she provided all of the ingredients for baking the pies at her house. When I showed up, my mom explained to me what parts of the rhubarb are safe to eat and what part of the stalk was best for putting in a pie.
What Is Rhubarb and What Parts Can You Eat?
Rhubarb is a vegetable that grows in the springtime and has a strong sour taste that is often paired with sugar when baking.
There really is only one part of the rhubarb plant you can eat. That is the stalk of the main part of the plant, it will have one large leaf at the end and can be green and red or a combo of both. The stalk of the rhubarb plant should be solid on the inside.
The leaves of rhubarb are not safe to eat and also the stem that contains the seeds is not edible. It is hollow and not meant to be eaten.
Try My Smoked Apple Pie Cream Cheese: Smoked Cream Cheese Recipe!
Learning To Make Rhubarb Pie Continued
After that, it was time to head into the kitchen and start going over how to make the filling for the pie. The pie filling comes from my Great Grandma Kenjalo’s recipes. The pie filling has the right amount of tartness.
The sugar cuts the sour taste of the rhubarb back so that there is a pleasant blend of both.
Once the pie filling is made we moved on to making pie crust. While making the pie crust I learned that is quite similar to the crust for a pasty which is something I have made before. So, making a pie crust was not totally out of my wheelhouse.
Now I have to give my Aunt Kim a shoutout for letting me use her pie crust for this recipe. This pie crust is just fantastic. Kim’s pie crust has an excellent texture and flakes apart without just turning to dust once bitten into.
On a side note, Kim also makes the most delicious apple pie I have ever had!
Back to the rhubarb pie.
Once my mom and I got the crust made we went on to add the filling to the bottom crust and then put the top of the pie crust in place.
It was then baked, cooled for an hour, and then served with two scoops of vanilla ice cream (a la mode) to make an incredible dessert. If this inspires you to try out other homemade recipes you should check out these Homemade Gumdrops from Real Life Of Lulu that are simple and tasty to make. The best part is you can play around with the flavors.
Enough Talking! Let’s Make A Pie!
Rhubarb Pie Recipe
Cook Temperature: 400 Degrees Cook Time: 50 Minutes
Rhubarb Pie Filling Ingredients
- 4 Cups Rhubarb
- 1 1/2 Cups Sugar
- 3 Whole Eggs
- 4 Tablespoons Flour
- 1 Teaspoon Nutmeg
- Vanilla Ice Cream
Kim’s Pie Crust Ingredients
- 2 Cups of Flour
- 1 Teaspoon Salt
- 2/3’s Cup + 2 Tablespoons Butter Flavored Crisco- Shortening
- 5 Tablespoons Cold Water
Pie Baking Equipment
- Glass Pie Pan
- Full Set of Dry Measuring Cups
- Liquid Measuring Cup
- Rolling Pin
- Wax Paper
- KitchenAid Mixer
- Spoon
- Butter Knife
- Fork/ Pastry Cutter
- Small Mixing Bowl
- Medium Mixing Bowl
- Pizza Cutter
- Cutting Board
- Chef’s Knife
- Pie Server
- Ice Cream Scoop
You Can Buy Here The Same Great Baking Equipment
How To Make Rhubarb Custard Pie Filling
Step 1: In a small bowl, mix your 1 1/2 cup of sugar, 4 tablespoons of flour, and 1 teaspoon of nutmeg.
Step 2: If you have a full stalk of rhubarb, cut off about an inch off the bottom and remove the leaf end of the rhubarb.
Step 3: Dice your rhubarb stalk into roughly 1/2 inch chunks until you have 4 full cups of rhubarb. Place into kitchen aid mixer bowl.
Step 4: Pour ingredients from a small bowl into the KitchenAid mixer bowl with the diced rhubarb.
Step 5: In the mixer bowl, crack in your 3 whole eggs.
You Won’t Regret Buying A Stand Mixer If You Enjoy Baking!
Step 6: With your stand mixer, slowly turn it on to get all of the ingredients mixed together. You should end up with a wet rhubarb mixture.
Joshs Cookhouse Tips: When it comes to using stand mixers, I prefer to use one that has a tilting head which makes it easier to get the bowl off and on.
Step 7: Set the pie filling off to the side until the pie crust is in the pie pan.
The Rhubarb Pie Is The Perfect Dessert After Having My Central Texas Style Beef Short Rib Recipe: The Best Beef Short Ribs
Kim’s Pie Crust Recipe
Here is how to make a perfectly flaky pie crust!
Preheat Oven To 400 Degrees
Step 1: Get a cup of cold water. Either put the cup of water into the fridge or place just a couple ice cubes into the water to ensure it stays cold.
Step 2: In a medium mixing bowl, add in your 2 cups of flour, 1 teaspoon of salt, and your 2/3 cup and 2 tablespoons of butter flavored Crisco- shortening.
Joshs Cookhouse Tips: When measuring flour, do not pack it into the dry measuring cup. My mom taught me to use a spoon to scoop flour into the measuring cup and then using the back of a butter knife to level off the the flour in the measuring cup.
Step 3: Using a pastry cutter/fork to start blending the ingredients together. You will do this until everything is combined and the ingredients have turned into this crumbly texture that is soft and can be squished together.
Step 4: Grab your cup of cold water and scoop out 5 tablespoons into your crust mixture. Using a spoon start mixing the water into your dough. Make sure to get any loose ingredients from the bottom of the bowl mixed in as well.
Joshs Cookhouse Tips: Pay attention to how the dough feels. It is important to make sure the dough is not too dry or too wet. If it is on the dry side, a touch of water can be added to give it some more moisture. If it is on the wet side, add just a little flour in at a time until you have a ball of dough that is a happy medium.
Rolling The Dough Out
Step 1: After you consistent mixture, start kneading the dough into a ball. Cut the ball in half. Place one half off to the side.
Step 2: Get a spot on your countertop a bit wet with water, and place a piece of wax paper that is larger than your glass pie pan down onto the paper. Set the pie crust onto the wax paper and get the crust to work down a bit so that the top side is getting flat.
Glass Pie Pans are great for making sure the bottom of your crust is not burnt!
Step 3: Place a similar size piece of wax paper on top of the crust. With your rolling pin, start rolling the ball of crust out into a thin circular shape. You will want the crust to be rolled out about an inch and a half wider than your pie pan.
Step 4: Peel off the top layer of wax paper. Using the bottom piece of wax paper, flip the rolled-out pie dough onto the pie pan. Make sure the edges of the dough are sticking evenly over the edges of the pan. Gently peel off the layer of wax paper.
Step 5: Work out any air bubbles that may be hiding under the dough.
We’re getting close to baking the pie!
Step 6: Pour the pie filling into the middle of your dough and distribute the filling out evenly.
Weaving Pattern For Top Of Pie Crust
Step 1: Using the same technique as the bottom crust, rollout the top dough between two pieces of wax paper.
Step 2: Pull off the top layer of wax paper and using your pizza cutter start slicing the pie dough into about ½-inch strips all going the same direction.
Step 3: Take your longest piece and lay it across the center of the pie. Then take your next longest piece and lay it over the first piece.
Step 4: From here you can continue laying down strips of dough with a bit of space between strips. Start weaving the pieces of dough over and under each other. Each new strip should weave under or over opposite the piece next to it.
Joshs Cookhouse Tips: If you have extra hanging dough, rip it off and set it off to the side in case you need more dough for additional strips.
Here is a picture that shows how the final product should look.
Step 5: Roll over the edges of the crust that is hanging outside the pan. You can either leave it rolled over or you can crimp it with a fork.
Step 6: Take a heaping tablespoon of sugar and mix it with a teaspoon of cinnamon and mix together in a small bowl. With a spoon or fingers, sprinkle the cinnamon sugar over the top of the pie.
Step 7: Place rhubarb pie into the oven on the middle rack at 400 degrees for 50 Minutes.
Step 8: Once the time is up, take the baked rhubarb custard pie out of the oven and either set it on a hot pad or onto a safe place for the pie to sit and cool.
Make Sure You Have The Right Equipment When Baking Pies
How To Tell If A Pie Is Done
There are two visual signs that a baked pie is finished.
- The pie crust on top has become a golden brown.
- The pie filling is bubbling.
Joshs Cookhouse Tips: An exclusive way for people that own glass pie pans to know if their pie has finished baking is to look at the bottom of the glass pan. You should be able to see the crust and be able to tell if it has become golden brown as well.
Check Out My Other Dessert Recipes!
Whipped Triple Berry Pie Recipe
Smoked Apple Pie Cream Cheese Recipe
Serving Your Fully Baked Rhubarb Custard Pie
The aromas of fresh rhubarb pie should be filling the air as your baked pie is cooling down to a servable temperature. It should be ready in about an hour. I like to make sure the pie is still warm when serving.
Using your pie server, cut out more than a reasonable slice of pie for yourself. You deserve it! Grab your ice cream scoop and vanilla ice cream out of the freezer and place a scoop or two on top of or beside your pie.
With a fork or spoon in hand, start diving into the masterpiece you have created. Notice the flakiness of the crust and the perfect combination of sweet and tart hit your taste buds as you take your first bite.
If you can stop yourself from eating the entire pie in one sitting, let me know what you think of this dessert recipe in the comments below!
Make sure to check out other recipes at Joshs Cookhouse, where nothing is off the table.
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Equipment
- 1 Rolling Pin
- Wax Paper
- 1 Spoon
- 1 Butter Knife
- 1 Fork/ Pastry Cutter
- 1 Small Mixing Bowl
- 1 Pizza Cutter
- 1 Cutting Board
- 1 Ice Cream Scoop
Ingredients
Pie Filling Ingredients
- 4 Cups Rhubarb
- 1 1/2 Cups Sugar
- 3 Whole Eggs
- 4 tbsp Flour
- 1 tsp Nutmeg
- Vanilla Ice Cream
Kim's Pie Crust Ingredients
- 2 Cups Flour
- 1 tsp Salt
- 2/3 Cup Butter Flavored Crisco- Shortening +2 Tbsp
- 5 tbsp Cold Water
Instructions
Rhubarb Custard Pie Filling Instructions
- In a small bowl, mix your 1 1/2 cup of sugar, 4 tablespoons of flour, and 1 teaspoon of nutmeg.
- If using whole rhubarb, cut off about an inch off the bottom and remove the leaf end of the rhubarb.
- Dice your rhubarb stalk into roughly 1/2 inch chunks until you have 4 full cups of rhubarb. Place into kitchen aid mixer bowl.
- Pour ingredients from small bowl into KitchenAid mixer bowl.
- In the mixer bowl, crack in your 3 whole eggs.
- Slowly mix all ingredients together in stand mixer.
- Set the pie filling off to the side until the pie crust is in the pie pan.
Kim's Pie Crust Recipe
- Preheat Oven To 400 Degrees.
- Get a cup of cold water. Either put the cup of water into the fridge or place just a couple ice cubes into the water to ensure it stays cold.
- In a medium mixing bowl, add in your 2 cups of flour, 1 teaspoon of salt, and your 2/3 cup and 2 tablespoons of butter flavored crisco- shortening.
- Using a pastry cutter/fork to start blending the ingredients together until everything is combined and the ingredients have turned into this crumbly texture that is soft and can be squished together.
- Grab your cup of cold water and scoop out 5 tablespoons into your crust mixture. Using a spoon start mixing the water into your dough.
Rolling The Dough
- Start kneading the dough into a ball. Cut the ball in half. Place one half off to the side.
- Place small amount of flour on countertop and roll dough out with rolling pin.
- Start rolling the ball of crust out into a thin circular shape. You will want the crust to be rolled out about an inch and a half wider than your pie pan.
- Flip the rolled-out pie dough onto the pie pan. Make sure the edges of the dough are sticking evenly over the edges of the pan.
- Work out any air bubbles that may be hiding under the dough.
Assembling Pie And Baking It
- Pour the pie filling into the middle of your dough and distribute the filling out evenly.
- Using the same technique as the bottom crust, rollout the top dough.
- Using your pizza cutter start slicing the pie dough into about ½-inch strips all going the same direction.
- Take your longest piece and lay it across the center of the pie. Then take your next longest piece and lay it over the first piece.
- From here you can continue laying down strips of dough with a bit of space between strips. Start weaving the pieces of dough over and under each other. Each new strip should weave under or over opposite the piece next to it.
- Roll over the edges of the crust that is hanging outside the pan. You can either leave it rolled over or you can crimp it with a fork.
- Take a heaping tablespoon of sugar and mix it with a teaspoon of cinnamon and mix together in a small bowl. Sprinkle the cinnamon sugar over the top of the pie.
- Place rhubarb pie into the oven on the middle rack at 400 degrees for 50 Minutes.
- Once the time is up, take the baked rhubarb custard pie out of the oven and either set it on a hot pad or onto a safe place for the pie to cool for at least an hour.
- Once the pie has cooled down, grab a healthy slice with a scoop of vanilla ice cream and enjoy!
Notes
Nutrition
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Last update on 2024-05-05 / Affiliate links / Images from Amazon Product Advertising API
Delish! especially with some ice cream on top.
Glad you enjoyed the recipe and thanks for the comment!