Rhubarb Magic Crust Custard Pie
It’s no secret that in our house, rhubarb desserts hold a special place in our hearts. When spring finally arrives, and the first crimson stalks are ripe for picking, we know it’s time to bake up something unforgettable. The Rhubarb Magic Crust Custard Pie is a crowd-pleaser that hits all the right notes with its perfect blend of tangy rhubarb and velvety custard.
This recipe came to life one afternoon when my kids were begging for a pie that was “different and special.” With rhubarb from the garden in hand and a pie crust waiting to be used, this dessert was born. As the pie baked, a sweet, citrusy aroma filled the house, and I knew we were in for something magical. When I first served it, my husband took a bite and raised his eyebrows in delight, and the kids couldn’t get enough—always a sure sign of a winning recipe!
What makes this dish stand out? The custard is rich and creamy, and the rhubarb adds a burst of tartness that cuts through the sweetness. The best part? The pie crust turns golden and flaky, making it irresistible. If you’re looking for a dessert that gets rave reviews every time and leaves no leftovers, this Rhubarb Magic Crust Custard Pie is a must-try. It’s not just a pie; it’s a memory-maker.
Questions I Often Get Asked About This Recipe
Can I use frozen rhubarb?
Yes, you can! Just make sure to thaw and drain it thoroughly to remove excess moisture. Frozen rhubarb works just as well and is a great option when fresh isn’t available.
Do I need to blind-bake the crust?
No, there’s no need to blind-bake the crust. The magic of this recipe is that the filling bakes perfectly with the crust, creating a harmonious texture.
Can I substitute the rhubarb with another fruit?
While rhubarb is the star here, you can try swapping it for tart fruits like cranberries or even mix it with strawberries for a sweeter twist.
How do I store leftovers?
Store the pie in the refrigerator, tightly covered, for up to three days. It tastes great cold or slightly warmed up!
What You Need to Make Rhubarb Magic Crust Custard Pie
Ingredients:
1 9-inch pie crust, homemade or store-bought
3 cups chopped fresh rhubarb
1 ½ cups granulated sugar
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
A pinch of salt
Powdered sugar for dusting (optional)
Special Tools:
9-inch pie pan
Mixing bowls
Whisk or electric mixer
How to Make Rhubarb Magic Crust Custard Pie
Preheat the oven: Set your oven to 375°F (190°C) to get it ready.
Prepare the crust: Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired.
Add the rhubarb: Spread the chopped rhubarb evenly over the crust.
Make the custard filling: In a mixing bowl, whisk together the sugar, eggs, heavy cream, vanilla extract, flour, and salt until smooth.
Pour and bake: Pour the custard filling over the rhubarb. Bake for 45-55 minutes or until the filling is set and the crust is golden brown.
Cool and serve: Let the pie cool completely before slicing. Dust with powdered sugar if desired and enjoy!
Tips for Making the Best Rhubarb Magic Crust Custard Pie
Use fresh rhubarb for the best flavor. If using frozen rhubarb, ensure it’s well-drained to avoid a soggy crust.
Adjust the sugar to your taste. If you prefer a less sweet pie, reduce the sugar by ¼ cup.
Bake on the lower oven rack. This helps the crust cook evenly and prevents a soggy bottom.
Let it cool completely before slicing. This gives the custard time to set, making it easier to cut neat slices.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Absolutely loved this pie! The custard was creamy, and the rhubarb added just the right amount of tartness. My whole family devoured it!” – Lisa J.
⭐️⭐️⭐️⭐️ “Great recipe! I used frozen rhubarb, and it worked perfectly. Next time, I might add a bit of cinnamon for extra warmth.” – Brian K.
⭐️⭐️⭐️⭐️⭐️ “This pie was a hit at our neighborhood potluck. Everyone asked for the recipe! It’s a new springtime tradition for us.” – Maria S.
⭐️⭐️⭐️⭐️ “The flavor was wonderful, but my crust got a little too brown. I’ll cover the edges with foil next time.” – Jamie R.
⭐️⭐️⭐️⭐️⭐️ “Perfect dessert for a busy weekend! Easy to make and so delicious. My kids went back for seconds!” – Emily T.
Printable Recipe
Rhubarb Magic Crust Custard Pie
This Rhubarb Magic Crust Custard Pie is the ultimate spring dessert, combining tangy rhubarb with a rich, creamy custard all baked in a flaky crust. Perfect for gatherings and special occasions!
Ingredients
- 1 9-inch pie crust, homemade or store-bought
- 3 cups chopped fresh rhubarb
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- A pinch of salt
- Powdered sugar for dusting (optional)
- Special Tools:
- 9-inch pie pan
- Mixing bowls
- Whisk or electric mixer
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready.
- Prepare the crust: Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired.
- Add the rhubarb: Spread the chopped rhubarb evenly over the crust.
- Make the custard filling: In a mixing bowl, whisk together the sugar, eggs, heavy cream, vanilla extract, flour, and salt until smooth.
- Pour and bake: Pour the custard filling over the rhubarb. Bake for 45-55 minutes or until the filling is set and the crust is golden brown.
- Cool and serve: Let the pie cool completely before slicing. Dust with powdered sugar if desired and enjoy!
Check Out Some Of Our Other Recipes / Crafts
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If You Enjoyed This Recipe, Please Share!
I’d love to hear how your Rhubarb Magic Crust Custard Pie turned out! If it brought some joy to your table, don’t keep it a secret—share the love! Post a picture on Instagram and tag me, or share the recipe on Facebook so others can try this incredible pie, too. Nothing brings people together like a good homemade dessert!
