Old Fashioned Rhubarb Custard Pie Recipe

Until just a few years ago, I had never even tried rhubarb. I wasn’t even sure if it was a fruit or vegetable—or what to do with it.

But one bite of strawberry rhubarb pie changed all that.

Now I look for every excuse to bake with it!

Rhubarb is a vegetable that grows in stalks like celery, but is often used in recipes alongside strawberries.

This vegetable grows easily and in abundance in almost any garden and the bright pink colored stalks look pretty neat too.

Just be careful not to eat the leaves!

The rhubarb leaves are poisonous, so stick to just eating the stalks and you’ll be just fine.

In fact many people consider rhubarb to be a fruit because it is almost always made with lots of sugar, making it taste sweet when in fact it is a very tart flavor on its own.

Fun fact: rhubarb is legally considered a fruit in the U.S.—even though it’s botanically a vegetable!

Rhubarb on its own is super tart—not something most people snack on raw.

But once you bake it up with sugar, cream, and a splash of vanilla, it turns into something magical.

It’s sweet, tangy, and completely irresistible. Trust me, even your kids will be asking for seconds!

One of the best recipes for summertime uses rhubarb. This Strawberry Rhubarb Lemonade that I shared a few years ago if one you will love to have in the fridge all summer long.

• 9 inch double crust pie
• Eggs
• White sugar
• All-purpose flour
• Vanilla extract
• Milk
• Butter
• Diced rhubarb

Many people are intimidated by rhubarb, but it is really super easy to use.

Once you’ve tried this recipe you will see why I think it is one of the best old fashioned recipes, and it is time that we bring it back once again.

Just follow the steps below and you’ll be enjoying a slice of homemade rhubarb pie in no time.

Step 1: Roll out pastry for bottom crust, and place in a pie dish.

Step 2: Place your diced rhubarb in the pie crust.

Step 3: In a large bowl, beat the eggs slightly.

Step 4: Mix in sugar, flour, vanilla, milk, and butter or margarine.

Expert Tip: I prefer to use butter in this recipe for an even creamier flavor and consistency.

Step 5: Pour your custard mixture over the diced rhubarb and cover with top crust.

Seal the edges and add a few knife slices in the top to allow the steam to vent out while baking.

Step 6: Bake at 400 degrees F ( 205 degrees C) for 50 to 60 minutes.

This recipe easily serves 6.

I like to serve this while it’s still a little warm, with a little whipped cream on top.

This homemade whipped cream is perfect!

It’s also delicious chilled and served with vanilla ice cream or a dusting of powdered sugar.

• You can use fresh or frozen rhubarb—just make sure to thaw and drain if using frozen.
• Tent the crust edges with foil if they start to brown too quickly.

Rhubarb pie has a unique flavor that is both tart and sweet.

The rhubarb brings a sharp, tangy taste, similar to a sour green apple or lemon.

When it’s baked with sugar and a creamy custard or fruit filling, the tartness is balanced out, creating a refreshing and delicious dessert.

The flavor is bright and fruity without being too sugary, making it a favorite for those who enjoy pies with a little zing.

There are so many recipes that you can make using rhubarb.

• Rhubarb Freezer Jam – Whip up a batch of this simple freezer jam using just three ingredients!
• Rhubarb Barbecue Sauce – This barbecue sauce is perfect for your next pork chop dinner.
• Triple Berry Rhubarb Pancake Sauce – Use your pressure cooker to make this tangy & sweet topping the next time you’re making pancakes.