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Old Fashioned Rhubarb Custard Pie

By butterandbaggage.com

Old Fashioned Rhubarb Custard Pie

Prep:15minCook:40min

Classic rhubarb pie meets its match with this creamy old fashioned rhubarb and custard pie recipe. Instead of using a basic rhubarb jam or pie filling, this recipe blends freshly cut fruit with a simple homemade custard. The result is a perfectly sweet, creamy complement to the tartness of the rhubarb.

Updated at: Fri, 21 Feb 2025 17:15:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

60

Moderate

Glycemic Load

25

High

Nutrition per serving

Calories382.4 kcal (19%)

Total Fat22.5 g (32%)

Carbs41.9 g (16%)

Sugars23.5 g (26%)

Protein4.6 g (9%)

Sodium188 mg (9%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

9 inch, partially baked

4 cupsrhubarb

¾ cupsugar

2 tablespoonsflour

1 tablespoonlemon juice

⅛ teaspoonsalt

1 cupheavy cream

2 tablespoonsbutter

¼ teaspoonnutmeg

2 tablespoonssugar

Instructions

View on butterandbaggage.com

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Notes

1 liked

0 disliked

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Special occasion

Alexa Jones· last year

Special occasion

Beautiful recipe and so tart and fresh! Modifications/Additions: -I used 3 cups of fresh rhubarb from the garden, 1 cup of “stewed” rhubarb from making strawberry rhubarb syrup (using the cheong sugar syrup method), and a handful of black raspberries (also from the garden) for the fruit filling. -I made rhubarb whipped cream using the syrup; about 1 cup of syrup to the 1 cup of cream. It was thinner and more runny than a stiff whipped cream but so so so good and really took this dessert to the next level. -I used heavy whipping cream in the custard filling because I couldn’t find heavy cream in the store. For next time: -I’ll try making a homemade crust in a glass pie dish next time. The frozen crust stuck to the aluminum tin pan and made serving a mess. Not a perfect slice in sight! - Reduce the amount of custard and/be more precise in filling the pie. Custard overflowed the sides almost immediately, but I had to keep pouring to fill all the nooks and crannies. Luckily I had a baking sheet underneath.

Beautiful recipe and so tart and fresh!

Modifications/Additions:
-I used 3 cups of fresh rhubarb from the garden, 1 cup of “stewed” rhubarb from making strawberry rhubarb syrup (using the cheong sugar syrup method), and a handful of black raspberries (also from the garden) for the fruit filling.
-I made rhubarb whipped cream using the syrup; about 1 cup of syrup to the 1 cup of cream. It was thinner and more runny than a stiff whipped cream but so so so good and really took this dessert to the next level.
-I used heavy whipping cream in the custard filling because I couldn’t find heavy cream in the store.

For next time:
-I’ll try making a homemade crust in a glass pie dish next time. The frozen crust stuck to the aluminum tin pan and made serving a mess. Not a perfect slice in sight!
- Reduce the amount of custard and/be more precise in filling the pie. Custard overflowed the sides almost immediately, but I had to keep pouring to fill all the nooks and crannies. Luckily I had a baking sheet underneath.