Name: Rhubarb Custard Pie
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 pie crust; 10 ounces rhubarb (chopped, about 2 ½ cups); 1 cup granulated sugar; 1/3 cup all-purpose flour; 2 large eggs; 1/2 cup sour cream; 1 teaspoon pure vanilla extract; 1/2 cup all-purpose flour; 4 tablespoons melted butter; 2 tablespoons brown sugar; 2 tablespoons granulated sugar; 1/2 teaspoon ground cinnamon

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For a twist on the classic rhubarb pie, make this rhubarb custard pie, topped with a sweet buttery crumb. Perfect for celebrating the season!

By now you’ve probably heard the shouts from other seasonal cooks like me: It’s rhubarb season!

One of the reasons I’ve grown to love rhubarb is because it’s some of the first fresh produce available when our farmers market starts up. While some are still just waiting for tomatoes and cucumbers, the rest of us are snapping up these crisp stalks.

A baked crumb-topped pie on a white surface with a striped cloth underneath, next to a bowl containing stalks of fresh rhubarb.

This rhubarb custard pie recipe is just like my popular raspberry cream pie, except made with rhubarb instead!

The tart rhubarb is tamed with the sweetened sour cream custard and crumble topping. It’s a great pie for any spring celebration.

Ingredients for rhubarb custard pie

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Top-down view of ingredients for a rhubarb pie, including sugar, pie crust, vanilla, eggs, flour, sour cream, cinnamon, butter, brown sugar, and chopped rhubarb in a measuring cup.

Pie crust – Use my favorite homemade pie crust recipe or make your own. Store-bought pie crust will also work. Make sure to follow package instructions for any thawing needed.

Rhubarb – You’ll need about 10 ounces of rhubarb. If you have some left over, you can freeze rhubarb to save for later.

Sugar – This recipe uses both granulated and brown sugars.

Flour – All-purpose flour is need for the filling and the topping.

Eggs – Use standard large eggs.

Sour cream – Full fat sour cream works beautifully.

Vanilla – Pure vanilla extract, please!

Cinnamon – Just a bit of ground cinnamon is added to the topping.

Butter – Melted unsalted butter makes the delicious crumb topping come together.

Seasonal Spotlight: Rhubarb

Rhubarb starts to come into season in May and lasts into summer. While rhubarb is a vegetable, it is most often used in sweet desserts due to its tart flavor. Only the stalks are edible, so be sure to remove all of the leaves before using.

A slice of crumb-topped pie on a silver plate with a fork beside it, positioned next to the remaining pie in a white dish.

How to make this recipe

Preheat the oven to 350°F.

Roll out a prepared pie crust and shape to a 9-inch pie plate. Chill while you make the filling.

Dice the rhubarb if you haven’t already. If your stems are thick, split them down the middle before slicing. I usually aim for pieces approximately the size of a blueberry.

Mix 1 cup granulated sugar and 1/3 cup flour. Set this aside.

A white bowl contains two cracked eggs, vanilla, and sour cream on a wooden surface with a whisk and another bowl nearby.

A metal whisk in a white mixing bowl with a mixture of dry and wet ingredients on a wooden surface.

In another bowl, whisk together eggs, sour cream, and vanilla. Add sugar-flour mixture and whisk until completely smooth.

To make the topping, combine 1/2 cup flour, brown sugar, 2 tablespoons granulated sugar, ground cinnamon, and butter with a fork, until the mixture is wet and crumbly, like wet sand.

A white mixing bowl contains flour, melted butter, brown sugar, and vanilla. A fork is positioned on the wooden countertop beside the bowl.

A white bowl containing crumbly brown mixture being stirred with a fork on a wooden surface.

Place the chilled pie crust on a baking sheet (in case of spills) and pour the rhubarb into the crust.

Pour the custard mixture over the rhubarb. It’s OK if it does not completely cover the rhubarb. Scatter the crumble mixture evenly over the top.

A raw pie crust filled with an egg mixture and sliced vegetables, ready to be baked. The pie is placed on a baking sheet.

A pie dish filled with an unbaked pie that has a crumb topping, placed on a brown countertop.

Bake the pie for 50 minutes, until the top is golden and center is set. Let the pie cool completely before slicing.

Storage tips

Because of the custard filling, this pie needs to be stored in the refrigerator.

It will keep, covered, for up to 5 days.

A slice of pie with crumb topping on a metal plate, with a fork resting beside it. A whole pie and another slice are in the background.

More rhubarb recipes to enjoy

Have a hankering for rhubarb? Try these options!

For breakfast, have a strawberry rhubarb coffee cake, or top your toast with strawberry rhubarb jam.

Make rhubarb sauce to top your favorite pound cake or ice cream, or enjoy a simple rhubarb crisp.

Or, try a strawberry rhubarb margarita or rhubarb sour with dinner!

A slice of crumb-topped pie with a creamy and chunky filling sits on a silver plate with a fork in the foreground. In the background, there is a container filled with rhubarb stalks.

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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Rhubarb Custard Pie

Full of tart fresh rhubarb, this pie comes together quickly for a delicious early summer dessert.

Author : Megan Myers

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Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 368 kcal

Ingredients

1 pie crust
10 ounces rhubarb, chopped, about 2 ½ cups
1 cup granulated sugar
1/3 cup all-purpose flour
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract

For the topping

1/2 cup all-purpose flour
4 tablespoons melted butter
2 tablespoons brown sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Instructions

Preheat oven to 350°F and lay your pie crust in a 9-inch pie pan. Chill while you prepare the filling.
If not already done, chop rhubarb into small pieces, about the size of blueberries.
In a bowl, mix together 1 cup sugar and 1/3 cup flour. In another bowl, whisk together eggs, sour cream, and vanilla until blended, then stir into sugar-flour mixture and whisk until smooth.
For the topping, mix together 1/2 cup flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, and melted butter with a fork until it is blended and crumbly. (You can also do this in a food processor using the pulse function.)
Place chilled crust on a baking sheet. Add the rhubarb in an even layer. Pour the custard mixture over the rhubarb; it's OK if it isn't completely covered. Scatter on the crumble topping.
Bake for about 50 minutes, until top is golden. Let cool completely before cutting.

Notes

You can make this recipe gluten free by using a gluten free pie crust and swapping the flour for gluten free flour or almond meal.
If using frozen rhubarb, make sure it is completely thawed and well drained.

Nutrition

Serving: 1 sliceCalories: 368 kcalCarbohydrates: 54 gProtein: 5 gFat: 15 gSaturated Fat: 7 gCholesterol: 65 mgSodium: 155 mgPotassium: 177 mgFiber: 2 gSugar: 32 gIron: 1 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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Rhubarb Custard Pie