Rhubard Custard Pie

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This recipe for old fashioned rhubarb custard pie is another fun rhubarb recipe from our first Ohio Art Vintage Floral Metal Recipe Box.

It was found written on a green sheet of paper folded in half tucked neatly beside the cobbler style recipe for Rhubarb pudding.

As I mentioned in the Rhubarb pudding post, it’s important to know if you grow your own fresh rhubarb, DO NOT EAT THE LEAVES. The leaves of the rhubarb plant can be quite toxic to humans and animals, so be sure that you only use the stalks!

Fortunately, the stalks of the rhubarb plant are perfectly safe to eat – in fact they can even be quite healthy for you, as the rhubarb plant contains plenty of antioxidants and it is a great source for vitamin K and a good source of fiber.

Rhubarb is pretty tart in flavor {dare I say even bitter?} – so this pie is a great option to use it for something sweet. The sweet custard provides a nice balance to the tartness of the rhubarb.

One thing notable about this unique rhubarb custard pie recipe is this is not a cream custard – it is an egg custard. Some people prefer a creamier custard, so if that is the case, you can add 1 cup heavy whipping cream if desired.

Some people also like to season rhubarb pie with different seasonings, such as nutmeg, cinnamon or orange zest. This recipe does not include any additional seasonings but of course you can add them if you wish.

Some people also like to sprinkled powdered sugar mixed with cinnamon on the pie before serving. Totally optional, but definitely a good option if you like your pie a bit sweeter!

The recipe in its original form says 1 cup sugar {maybe more}. Some people like the pie very tart and use 1/4 cup less sugar, while others prefer it very sweet and might add 1/4 cup more. 1 cup is a good place to start if this is your first time making this recipe – you can always adapt it to your tastes the next time!

This recipe does not include a recipe for pie crust, so you have plenty of options for what to use for your pie crust. A homemade, flaky, buttery crust is ideal in this recipe, but of course you can always use refrigerated pie dough as a short cut.

If using refrigerated pie crust, make sure you allow the pie crust to come to room temperature before trying to roll it out. Rolling it out straight out of the fridge can cause it to crack or split.

The original recipe says to bake at 375 degrees until done. This should be about 45 minutes, but of course oven temperatures and times can vary.

If you are adding cream to your pie, you will probably want to bake this more like you would bake a pumpkin pie – bake the pie for 10 minutes at 400 degrees and then for 40 minutes at 350 degrees.

Rhubard Custard Pie

Old Fashioned Rhubarb Custard Pie

This rhubarb custard pie recipe combines tart rhubarb with a sweet custard for a delicious pie for spring or summer.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Pie Recipes
Cuisine American
Servings 6 servings
Calories 354 kcal


  • 1 Unbaked Pie Crust
  • 2 cups rhubarb or more cut up in small pieces {Up to 3 cups}
  • Boiling Water
  • 2 eggs beaten
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1 cup sugar {can add more for sweeter pie}
  • 2 tablespoons lemon juice


  • In a mixing bowl, pour boiling water over rhubarb and drain the water off right away.
  • Add in 2 eggs, flour, butter, sugar and lemon juice. Stir well.
  • Place pie crust in 9 inch pie pan. Pour in pie mixture.
  • Bake at 350 F until done, for about 45 minutes. Pie may be slightly jiggly but will set while cooling.
  • Store leftovers covered in the refrigerator for up to three days.


Serving: 1gCalories: 354kcalCarbohydrates: 56gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 7gCholesterol: 67mgSodium: 200mgFiber: 2gSugar: 34g
Tried this recipe?Let us know how it was!

I hope you enjoy this rhubarb custard pie recipe and of course if you make it we would love to hear from you in the comments section below!

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