Rhubarb Custard Pie — The Pie That Made Amber’s Easter Table Complete

Easter week. I cooked at home Saturday. We drove to Amber's apartment Sunday — me, Dave, Gayle, Josie, Justin. Tyler drove from Milford. Eli there. 11 of us crammed in her apartment.

Amber's hosting was polished this time. Her turkey (she chose turkey not ham) was perfect. Her pies were excellent. She had spent the week preparing.

Gayle sat on the couch most of the time, ate her small plate.

Amber’s pies were the thing everyone kept talking about on the drive home — and rhubarb custard pie is exactly the kind of dessert that earns that kind of quiet, contented praise around a holiday table. Rhubarb is one of those first-of-spring ingredients that just feels right for Easter, and the custard filling softens its tartness into something warm and old-fashioned. If you want to bring that same “she spent the whole week on this” energy to your own gathering, this is the pie to make.

Rhubarb Custard Pie

Prep Time: 20 min | Cook Time: 55 min | Total Time: 1 hr 15 min | Servings: 8

Ingredients

• 1 unbaked 9-inch pie crust
• 3 cups fresh or frozen rhubarb, cut into 1/2-inch pieces
• 1 1/4 cups granulated sugar
• 3 tablespoons all-purpose flour
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup whole milk
• 1 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat oven. Heat your oven to 375°F. Fit the pie crust into a 9-inch pie plate and crimp the edges. Set aside.
2. Prepare rhubarb. If using frozen rhubarb, thaw and drain it well. Spread the rhubarb pieces evenly across the bottom of the unbaked pie crust.
3. Make the custard. In a large bowl, whisk together the sugar and flour. Add the eggs one at a time, whisking after each addition. Stir in the heavy cream, milk, melted butter, vanilla extract, and salt until smooth and fully combined.
4. Fill the pie. Pour the custard mixture evenly over the rhubarb in the crust. The rhubarb will float slightly — that’s normal.
5. Bake. Place the pie on the center rack and bake for 50–55 minutes, until the custard is set with just a slight jiggle in the very center and the top is lightly golden. If the crust edges brown too quickly, cover them with foil or a pie shield after the first 20 minutes.
6. Cool completely. Let the pie cool on a wire rack for at least 2 hours before slicing. The custard needs time to fully set. Serve at room temperature or chilled.

Nutrition (per serving)

Calories: 320 | Protein: 5g | Fat: 13g | Carbs: 46g | Fiber: 1g | Sodium: 160mg