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We feel like rhubarb is a polarizing food. It seems that people either love it or hate it. We both LOVE it! This pie is an old family recipe and one of our favorites. I always think of it as my mom’s recipe, but I know she thinks of it as her mom’s recipe. I am not sure how many generations this goes back. What I do know, is that this pie feels vintage and nostalgic to me.

Technically rhubarb is in season from about April to June. It is normal to see it in the markets from about June through August. Sometimes it can still be found in September. If you are lucky enough to have a plant of it in your yard, maybe you have some harvested and stored for late Summer baking.

Start by prepping a double pie crust. Purchase or make one. This is our most used crust recipe – Basic Pie Crust. Preheat the oven to 400 degrees. Lay the first crust in an 8-9 inch pie plate, then chop the rhubarb.

Set the rhubarb aside, and combine the dry ingredients. I use a whisk to help get any lumps out. Next, add the 3 eggs. Whisk till fully blended.

Next, fold the rhubarb into the wet batter.

Pour the rhubarb and custard into the bottom pie crust.

Lay the top crust over the rhubarb filling. Cut off excess crut around the edge. Roll up around the edge and pinch tight. Cut a slit or cross in the top for venting.

We recommend an egg wash over the top. It helps the crust to come out beautifully every time. Sometimes we sprinkle a little sugar or a cinnamon/sugar mix over the top before baking.

Bake at 400 degrees for 50 minutes, or until golden brown on top.

Let the pie cool for at least an hour before cutting into it. We always serve it ala mode with vanilla bean ice cream.

Six other pies perfect for the end of Summer –

  1. THE BEST Cherry Pie
  2. S’Mores Pie
  3. Arkansas Possum Pie
  4. Raspberry Cream Pie
  5. Atlantic Beach Pie
  6. Fresh Fruit Pie

Cover and store on the countertop for up to 3 days, or in the refrigerator for 1 week.

Rhubarb Custard Pie

Tart rhubarb baked into sweet and creamy custard all inside a double pie crust.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices


  • 1 pie plate 8-9 inches


  • 1 double pie crust, unbaked
  • 4 cups rhubarb, chopped
  • cups sugar
  • ¼ cup all purpose flour
  • ¼ tsp nutmeg
  • dash salt
  • 3 eggs
  • 1 egg – for egg wash, optional


  • Preheat oven to 400°.
  • Using a whisk, blend together the flour, sugar, nutmeg and salt. Add in the eggs till well blended and all the dry is gone.
  • Fold the chopped rhubarb into the wet batter mix.
  • Lay the first crust into an 8-9 inch pie plate, with the extra laying up over the edge. Pour the rhubarb filling into the crust. Lay the second crust over the top. Cut off the excess crust around the edge, leaving enough to roll up and pinch tightly closed. Cut a slit or two for venting on top.
  • If desired, and recommended do an egg wash over the top before baking. Whisk an egg with 1 Tbsp of cold water. Use a pastry or basting brush to lightly coat the whole top of the crust evenly with the egg wash.
  • Bake at 400° for 50-55 minutes. Cool for at least an hour before cooking.
Keyword pie, rhubarb, summer baking, summer dessert, vintage recipe