Rhubarb Custard Pie is a simple dessert recipe perfect for a sweet spring treat! A flaky pie crust is filled with a creamy and rich vanilla custard and tender rhubarb fresh from the garden. This is one of our favorite ways to enjoy the unique flavor of rhubarb. Lovely served with a dollop of lightly sweetened whipped cream! This heirloom recipe brings back so many wonderful memories!
ALL ABOUT RHUBARB:
RECIPE TIPS & VARIATIONS:
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1 unbaked pie shell (homemade or frozen)
3 cups (about 13.5 oz.) rhubarb (sliced into 1/2-inch thick pieces)
1 -1/2 cups (300g) granulated sugar
3 large eggs, beaten
1 cup heavy whipping cream
4 tablespoons flour (divided)
½ teaspoon salt
1 teaspoon pure vanilla extract
¼ teaspoon almond extract (optional)
Sweetened whipped cream
HOW I MAKE THIS:
YIELD: 8 servings
Original recipe published May 2013; revised and reposted May 2022.
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