Custardy Rhubarb Pie Recipe (2024)

I subverted this delicious recipe to make breakfast crepes: made the filling as written, without the crust; baked in an 8" souffle dish. It browned and caramelized beautifully on top. This would be great as a pudding on its own; we spooned it onto crepes (jazzed up a little with orange zest). Served with greek yoghurt, it was spectacular. Consider reducing the sugar a bit; watch the baking time. Will definitely make the pie version as well but this filling is versatile and a winner.

I've just turned 80 and have been waiting for this recipe to turn up for a long time. In my family it was the only rhubarb pie and much loved. We added flour rather than cornstarch and made a lattice top. I haven't actually tried this recipe, but the proportions sound good. Pitty it's so hard to find local rhubarb. I often end up with it from the Pacific northwest. I'm finally trying to grow it.

This pie was wonderful. I made it with a crumble on top (1/2 cup brown sugar, 1/2 cup butter, 1 cup flour) because my kids like that better than crust. I cut the sugar in the filling down to 3/4 a cup so it wouldn't be overly sweet with the topping. The rhubarb flavor is beautiful and the balance of sweet/sour is perfect. Served with vanilla ice cream. I found 1 lb of rhubarb to be only 2 cups worth when chopped. You will want to buy 2 lbs to get the full 4 cups.

Delish! Cut the sugar to 2/3 cup & might lower it a little more. It was nicely sweet, but lacked tartness. I squeezed a little lemon juice in the rhubarb & made a lattice top. I think this is the best rhubarb pie I've made, and I've made a few.

Made this last night. SO delicious and SO easy. I confess to using store-bought crusts in a time crunch, but still excellent.
As others suggested, I reduced the sugar to 2/3 cup. That was perfect, as we don't care for sugary, syrupy pies.

I've been making this with 6 cups of rhubarb, 4 T cornstarch, 2/3 c sugar, and 2 large eggs. I sprinkle a couple of handfuls of frozen blueberries across the top which complements the rhubarb and seems to keep the top crust from browning too fast.My grandmother used to make rhubarb custard pies - this recipe is very similar but I prefer less sweet and more fruit.

Almost exactly as my grandmother wrote it! Although her recipe said to “bake in a medium oven until done”, and use butter “the size of an egg”. I always reduce the sugar, but be careful not to reduce it too much or you’ll just have scrambled eggs and rhubarb. I never use a top crust. The baked pink rhubarb suspended in frothy egg is too pretty to cover up! Sometimes I add a dash of cream or some melted butter to the egg mixture so it’s less eggy and more custard-like.

The filling is delicious. The custard isn’t heavy and I thought the sweetness level was right on. That being said, I found a couple of problems with the recipe. First, it needed more time in the oven as the crust wasn’t entirely cooked. Second, one pound of rhubarb doesn’t add up to four cups. Luckily I had extra since it took 1 1/2 pounds. But after making those adjustments, I will definitely make this again.

I didn't cover the pie with dough and only used half the sugar and it turned out great, perfect balance between sweet and sour. Really liked the rhubarb with the custardy filling.

Has anyone used frozen rhubarb? It is January…

I cut the sugar down to 1 cup and covered it with a crumble topping. It turned out delicious. I will definitely be making it again.

This is the pie my grandmother always made in rhubarb season and is one of my all-time favorite pies.

I used Alison Roman’s recipe for pie crust and I reduced the sugar by 1/4 of a cup. I don’t like too-sweet desserts and thought 1 cup of sugar was perfect. It was a delicious pie and I highly recommend the recipe!

I've been making this with 6 cups of rhubarb, 4 T cornstarch, 2/3 c sugar, and 2 large eggs. I sprinkle a couple of handfuls of frozen blueberries across the top which complements the rhubarb and seems to keep the top crust from browning too fast.My grandmother used to make rhubarb custard pies - this recipe is very similar but I prefer less sweet and more fruit.

I used 5/8 cup sugar, 1/2 of what the recipe called for. I was a little worried it would be too tart, but it was plenty sweet. Really delicious!

Delish! Cut the sugar to 2/3 cup & might lower it a little more. It was nicely sweet, but lacked tartness. I squeezed a little lemon juice in the rhubarb & made a lattice top. I think this is the best rhubarb pie I've made, and I've made a few.

Made this last night. SO delicious and SO easy. I confess to using store-bought crusts in a time crunch, but still excellent.
As others suggested, I reduced the sugar to 2/3 cup. That was perfect, as we don't care for sugary, syrupy pies.

This pie was wonderful. I made it with a crumble on top (1/2 cup brown sugar, 1/2 cup butter, 1 cup flour) because my kids like that better than crust. I cut the sugar in the filling down to 3/4 a cup so it wouldn't be overly sweet with the topping. The rhubarb flavor is beautiful and the balance of sweet/sour is perfect. Served with vanilla ice cream. I found 1 lb of rhubarb to be only 2 cups worth when chopped. You will want to buy 2 lbs to get the full 4 cups.

I made this pie last night. We are gluten-free and the filling fit perfectly in a store-bought GF pie crust (9"). I was afraid it would be too sweet with that amount of sugar and used 2/3 c., which was the amount called for in another recipe on this site. It was the perfect amount.

Perfect as it is written. Wouldn't change a thing! Make sure to chop Hubbard fairly fine- no large pieces.

This recipe was perfect. The filling was one of the best rhubarb I've tried, the egg made it hold together perfectly.