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Rhubarb Pie


This is a custard pie.

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Rate this recipe 4.4/5 (12 Votes)


  • 2 9-inch butter crust
  • 4 cups diced rhubarb (the rosier the better)
  • 1 1/2 cup sugar
  • 3 tablespoons flour
  • 3 eggs, well beaten
  • 1/4 tsp cinnamon
  • 1 tsp vanilla
  • 3/4 cup heavy whipping cream
  • pinch of salt
  • 1 tbs butter


Preparation time 20mins
Cooking time 60mins


Step 1

I spray the pie pan with some cooking spray to help prevent sticking when removing the pie.

Place pie crust into a glass pie pan. Beat 3 eggs in a bowl with vanilla, cinnamon, cream and a pinch of salt. In a small bowl, whisk together the flour and sugar. Add the wet ingredients and whisk thoroughly. Dump the diced rhubarb into the pie shell, pour the cream mixture over top dot with small amount of butter(hold back 2 tablespoons).

Place top crust on and brush with left over cream mixture. Sprinkle with raw sugar, pierce crust with knife and crimp the edges. Bake the pie at 450 for 15 minutes then lower temp to 375 degrees and bake for about 45-60 minutes. You’ll know it’s done when the center of the pie bubbles and the crust is golden brown on the edges and top. I like to cover the edge of the crust with tin foil to prevent over browning.

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