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Rhubarb Custard Pie on table with Rhubarb Stalks
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Old School Rhubarb Custard Pie

This old school Rhubarb Custard Pie is a classic recipe that takes this humble backyard garden vegetable (yes vegetable!) and turns it into a tart, yet sweet and satisfying dessert.
Prep Time15 minutes
Cook Time1 hour
Cooling Time1 hour
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: Rhubarb, Rhubarb Custart Pie, Rhubarb Pie
Servings: 8
Author: Jeanine at fuutii.com

Equipment

  • 9 Inch Pie Pan
  • Large Bowl
  • Food processor
  • Measuring Spoons and Cups
  • Knife
  • Rolling Pin and plastic rolling mat

Ingredients

Basic Pie Crust

  • 2 Cups All Purpose Flour
  • 1 Tsp Salt
  • 2 Tsp Sugar
  • 2/3 Cup Vegetable Shortening
  • 4-5 Tbsp Ice Cold Water

Pie Filling

  • 4 Cups Diced Rhubarb
  • 1 Cup Sugar
  • 2 Tbsp Flour
  • 1/2 Cup Whole Milk
  • 2 Lg Eggs
  • 1/8 Tsp Salt
  • 1/4 Tsp Vanilla Extract

Instructions

Basic Pie Crust

  • In a food processor, add the Flour, Sugar and Salt, and pulse briefly to combine.
  • Add Shortening, pulse several times until it resembles rice.
  • Adding one tablespoon of water at a time, pulse for several seconds after adding each until the dough just comes together. Use as little water as necessary, and pulse only long enough to bring the dough together into a soft dough. (Too much water, or too much mixing will lead to a tougher dough).
  • Empty dough onto a plastic rolling sheet. Bring together into a disk and cover with another sheet of plastic wrap. Roll dough out into a 12-13 inch circle. Remove the top plastic sheet and turn over onto a 9-inch pie plate. Fit into the pie and form the edging. Set aside until ready to fill.

Filling

  • Preheat oven to 450F. Place diced rhubarb in a non-reactive bowl with sugar and flour. Stir until well combined. Allow to sit for 5-10 minutes until sugar is no longer dry.
  • Mix the custard filling by combining the remaining ingredients and beating together until incorporated.
  • Fill the unbaked pie shell with the diced rhubarb, sugar, flour mixture. Pour the custard filling mix over the rhubarb to cover. Place in a preheated 450F oven. Bake for 15 minutes.
  • Turn the oven down to 325F and bake another 40-50 minutes until the custard filling is set. Remove from oven and cool on a wire rack for at least an hour before serving. Then keep refrigerated.