rhubarb pie

This Rhubarb Custard Pie is a classic! With a sweet creamy custard base, tangy rhubarb and a tender flaky crust, this pie is delicious.

Rhubarb Custard Pie

cups flour

tsp salt

cup shortening (lard)

cup water

rhubarb (the pieces should be

heavy cream

eggs

vanilla

sugar

tbsp flour

tsp salt

In a bowl whisk together the flour and salt.

With a pie cutter, cut in the shortening until the particles are like the consistency of wet sand.

Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. If you feel like the dough is too wet, you don&#8217;t need to add it all.

Then place the ball of dough on to a lightly floured piece of parchment paper.

Using a rolling pin, roll out the dough to a 1/8 inch thickness.

Gently flip the dough into an 9-inch pie plate, pressing the dough down into the plate.

Then use a knife and slide it along the edge of the pie plate to trim off the extra crust.  See recipe tips for what to do with the excess dough.

If you like, pinch the edge of the pie crust to make a rippled edge like in the pictures.

Pie Crust:

In a bowl whisk together the heavy cream, eggs, vanilla, sugar, flour and salt.  I like to use a hand blender to make the mixture smooth and creamy.

Add the chopped rhubarb into the pie crust.

Pour the milk/egg mixture over the rhubarb.

Place the pie into your 400 degree preheated oven.  Bake for 15 minutes.

After 15 minutes, reduce the heat of the oven to 350 degrees and bake for 55 &#8211; 60 minutes. The centre of the pie shouldn&#8217;t be jiggly.

Let the pie cool completely before cutting into it.

Rhubarb Filling:

Looking for a way to use up that spring rhubarb? This rhubarb pie comes straight from our Grandma's recipe box.&nbsp; It's the perfect amount of sweetness between a two pie crusts, and the filling is only 5 ingredients.

Grandma's Rhubarb Pie

rhubarb

Tablespoons flour

pie crusts

Preheat oven to 425 degrees F.

Wash rhubarb stalks. Cut into approximately 3/4 inch chunks. Or start with frozen rhubarb.

Add flour and sugar to rhubarb and mix.

In a separate bowl, add egg and vanilla and whisk with a fork.

Combine the 2 mixtures.

Line a pie pan with a prepared pie crust. Add rhubarb filling.&nbsp;

Arrange a top pie crust over the top. Seal the crust by pinching or rolling as desired.

Cook for 15 minutes at 425 degrees F. Reduce oven to 350 degrees F. Cook for an additional 45 minutes.&nbsp;

Let the pie rest for about an hour before cutting.

I love strawberries, but they are a bit too sweet and jammy on their own in a pie. The marriage of rhubarb and strawberries is perfection, because sometimes opposites attract.

Strawberry Rhubarb Pie

(375 grams) all-purpose flour

salt

(85 grams) lard or vegetable shortening, chilled

ice water (more

vodka

Egg egg

Sugar

(907 grams) strawberries, fresh or frozen (cut in half if fresh and left whole if frozen)

vanilla extract

(200 grams) sugar

cornstarch

To make the pie crust: Have all of your ingredients ready and chilled. Combine the flour, salt and sugar.

Add the butter. Use a pastry cutter or your hands to work the butter into the flour, until it looks like cornmeal and starts to stick together when squeezed. You want to keep some of the butter in pea-sized pieces. If the butter is too soft and it won&#39;t stay in pieces, place the bowl in the freezer for about 15 minutes and then try again.Add the shortening or lard in the same way, making sure to keep everything well chilled.

Mix together the water and vodka and add to the flour/butter mixture.Stir this with your hand or a wooden spoon, but be very gentle. The goal is to keep the pea-sized chunks of butter in tact.

When most of the flour is coming together, gently fold the dough with a bench scraper into a ball. It should not be perfectly smooth, but, it should also not seem dry or crumbly. If there is still any powdery flour, you can add drops of water to the pie dough. Elongate the ball into a squat log.

Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.

To roll out the pie crust:When you are ready to prepare the pie, roll one of the disks out on a floured surface. If the dough seems hard, let it sit at room temperature for about 10 to 15 minutes. This will prevent the edges from cracking too much. You still want the dough to be chilled, so the butter doesn&#39;t get too soft.

As you are rolling, you can round out the edges with your hands. Cracking edges are part of the beast, but this will help to keep them smoother.

Once you have it rolled out to about 1/8-inch thick round, measure the dough to make sure it will fit the 12-inch pie plate. I usually just hold the plate over the dough and eye it. There should be about 2-inches of extra dough beyond the bottom of the plate.

Fold the dough over the rolling-pin to lift it. Lift it over the plate and gently fit the crust into the plate. Do NOT trim the edges yet. Set the crust in the refrigerator while you prepare the filling.

To make the filling:Cook the strawberries and vanilla over gentle heat (use a fork to break up the fruit if using fresh strawberries) until they start to break down slightly. Cook until the strawberries are tender and have released their juices.

Whisk together the sugar and cornstarch, then add the rhubarb and sugar mixture to the strawberries. Cook over medium-low heat until the mixture starts to thicken and turn translucent. Remove from heat and allow to cool to room temperature before filling the pie shell and covering with lattice top.This step can be done ahead and chilled, but it may increase the baking time by a little bit.

To bake:Preheat oven to 425°F. It is best, but not a must, if you have a Pizza Stone or Baking Steel in the oven, to make sure you get a nice bottom crust.

Freeze the pie until the crust is quite hard before brushing with egg wash and sprinkling with sugar. Set the pie on a baking sheet (in case the juices bubble over) and then set it directly on the preheated baking stone/steel.

Bake for 30 minutes and then drop the temperature to 375°F. Continue to bake until the fruit juices are bubbling throughout the pie and it has puffed slightly in the middle. This can take up to an hour, depending on how long you froze the pie. If the edge of the crust is browning too quickly, tent with foil.

Allow the pie to cool completely before cutting or it may be too loose to cut. This pie will still have some juice to it and not set up solid, because I don&#39;t like a gloopy filling.If you want a cleaner slice, you&#39;ll want to add another tablespoon or two of cornstarch.

This dessert is perfect for family BBQs or summer potlucks!

Rhubarb Pie

single pie crust

flour (divided)

rhubarb (chopped)

sugar (+ 1 tablespoon, divided)

lemon (zest only, optional)

flour

brown sugar

white sugar

cinnamon

butter

Preheat oven to 425°F.

Line pie plate with pie crust. Combine 1 tablespoon flour and 1 tablespoon sugar. Sprinkle in the bottom of the crust.

In a large bowl, combine rhubarb, ⅔ cup sugar, remaining flour and lemon zest. Gently stir until combined. Pour into crust.

Combine topping ingredients in a bowl. Use a pastry cutter or a fork to cut in butter. Sprinkle over rhubarb.

Bake on the bottom rack  for 15 minutes.

Reduce temperature to 350°F and continue baking 45 minutes or until filling is bubbly and topping is golden.

Cool before serving.

Perfect poached rhubarb in a crumbly pastry tart case, with a layer of creamy custard – yes please! 

Rhubarb & custard tart

milk

vanilla bean paste

vegetable oil

g almonds

apples

golden caster sugar

500 ml whole milk

custard powder

Sweet &amp; tart with cinnamon sugar &amp; a homemade crust, this pie is the best way to use up all that rhubarb from the garden!

pie crust (store-bought or homemade)

sugar (+ 1 tablespoon)

rhubarb (cut into ½ inch pieces)

Roll ½ of the pie crust into a ⅛-inch thick circle. Line a 9-inch pie plate with the bottom crust.

Combine 1 tablespoon flour and 1 tablespoon sugar in a small bowl. Sprinkle the mixture over the the bottom of the pie crust.

Combine rhubarb, sugar, flour and cinnamon in a large bowl and mix well. Place the rhubarb mixture into the crust.

Roll the remaining crust and place it over the rhubarb. Crimp the edges to seal and cut slits into the pie (or make lattice top if desired).

Bake on the bottom rack of the oven for 15 minutes. Reduce temperature to 350°F and continue baking 40-50 minutes or until filling is bubbly and the crust is golden.

Cool 2 hours before serving.

This classic All Rhubarb Pie is tart, sweet, and a bit old-fashioned in the best possible way. It starts with an easy-to-make flaky, buttery pie crust and then gets filled with a fresh rhubarb filling that is the perfect balance of sweet and tart.

unbleached all-purpose flour (plus extra for the work surface)

Tablespoons sugar

table salt

vegetable shortening (chilled)

6-8 Tablespoons ice water

egg (beaten)

Stir together the flour, sugar, and salt in a large bowl. Using a pastry cutter or a food processor, cut the shortening and butter into the flour until the mixture resembles coarse crumbs. It is only about 10 pulses with a food processor but a bit more work by hand.

Sprinkle 2 tablespoons of the ice water over the mixture. Using a fork, gently stir the water in to the flour mixture, then repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together.

Divide the dough in two. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc, then wrap it tightly and refrigerate for 1 hour until ready to use.

Crust

Preheat the oven to 425 degrees F.

Roll out the bottom crust on a floured surface, using additional flour on top of the crust as needed to keep it from sticking to the rolling pin. It should be slightly larger than a 9-inch pie plate. Start by working from the center of the dough out toward the edges and just press the crust back together if you get tears. Transfer the bottom crust to the pie plate. This is easiest to do by first loosening the crust from the counter by sliding a bench scraper or thin metal spatula under the crust, then rolling the crust onto your rolling pin to lift and move it over to the pie plate. Set aside.

In a large bowl, toss the rhubarb with the sugar and flour, then pour all of it into the bottom pie crust. Cut the butter into small pieces and distribute them around the top of the filling.

Roll out the remaining crust, then transfer it to cover the top of the pie filling. Trim the edges of the crust, if necessary, and tuck them under for a clean finish. Crimp or press the edges of the crust in a decorative manner. Cut slits for vents in the top of the pie.

Beat the egg and brush it over the top of the pie. This will give the crust a nice golden finish. You can even sprinkle the pie with 1-2 tablespoons of granulated sugar or coarse sugar for a sparkly, crunchy finish on top.

Bake for 15 minutes, then reduce the oven temperature to 375 degrees F without opening the oven door. Continue to bake for 30-40 minutes until the crust is golden brown and the filling is bubbling.

Remove the pie from the oven and cool at least 3 hours (or even longer) for the pie to set up. Slice and serve.

Filling

All the deliciousness of a creamy rhubarb custard pie without any of the crust-fussing. This simple blender recipe forms its own crust on the bottom, with a delicate custard layer in the middle and tangy rhubarb on top . . . only 10 minutes to get this amazing pie into the oven! (Gluten-free version, too.)

Crustless Rhubarb Custard Pie

(115 gramsms) soft butter, salted (divided)

(375 grams) thinly sliced rhubarb ((¼-inch/.5cm slices))

(240 milliliters) milk

(150 gramsms) sugar (preferably natural evaporated cane sugar)

(70 gramsms) flour

nutmeg (optional)

Preheat oven to 350°F (180°C).

Use 1 tablespoon of the butter to generously grease the pie pan. Melt the rest of the butter and allow it to cool slightly before adding it to the batter.

Thinly slice the rhubarb stalks (¼-inch/.5cm slices) and spread them evenly into the buttered pie pan.

Put the eggs, milk, sugar, flour, vanilla, and nutmeg into a blender canister. Add the slightly cooled melted butter. Blend for 1 to 2 minutes until smooth.

Pour the batter over the rhubarb in the pie pan. Push down any floating pieces of rhubarb so they are coated with batter.

Bake for 45 to 50 minutes, until the top is nicely browned and evenly puffed up.

Allow the pie to cool completely before cutting into 6 (or 8) wedges. Serve at room temperature or chilled, with ice cream or softly whipped cream.

The pie will keep, covered, in the refrigerator for 3 to 4 days (if it lasts that long).

I just whipped 2 pies up! One for us and one for our elderly neighbors in exchange for the rhubarb they no longer can utilize! I can hardly wait to try it! I think this is going in my favorite list of desserts!

This recipe for crustless rhubarb custard was a real flop first of all, it's too sour. Not enough. Sugar probably need at least a quarter to another half cup. All of the rhubarb came up to the top. The butter was in the center all laying on top. It did form somewhat of a crust under it but overall this recipe did not work out for me and I followed it exactly. Sorry about that

Help!  I saw a comment on making this with coconut and lost it!  I remember there were a few changes to the milk and maybe the sugar. Can you help me?  Thanks!!

I have tried a few ‘crustless’ rhubarb pie recipes.  This is by far, the best.  The flour went to the bottom of the pan, just as you said it would.  My husband asked how I ‘created a crust.’  I quoted you!  The custard is wonderful.  I might try a few variations - milk/half &amp; half/cream, less flour but not much (I used whole wheat because that’s what I had).  More fruit, less sugar, maybe?  The butter makes all the difference.  It’s all well balanced.  Thank you very much.

Just made the Crustless Rhubarb Custard Pie and I really like it! I used regular AP flour, the optional nutmeg, and baked it in a 9×9 pan. I like that it's only mildly sweet in my opinion. I'm thinking one could make this recipe using strawberries, or raspberries as well. Thanks so much!

Sweet strawberries and tart rhubarb come together beneath a crumble topping in this classic summer pie. Finished with a crisp gluten-free crust, it’s the kind of nostalgic dessert best served with vanilla ice cream.

Gluten-Free Strawberry and Rhubarb Crumble Pie

brown rice flour

millet flour

tapioca starch

½ tsp kosher salt

½ tsp xanthan gum

cold water (plus more if needed)

gluten-free rolled oats

½ tsp baking soda

walnuts

coconut oil (melted)

oz/1 round Sweet Pastry Crust

strawberries

vanilla paste

tbsp orange juice

Crumble Topping

In the bowl of a food processor fitted with the steel blade, pulse together brown rice flour, millet flour, tapioca starch, sugar, salt and xanthan gum a few times just to combine. Add the cold butter and pulse again until the butter is the size of small peas, about 30 seconds. Add eggs and continue pulsing until the dough begins to crumble, another 30 seconds or so. Add the cold water all at once and process until the dough comes together. Press the dough together with your fingers. If it holds together, there is no need for more water. If it still feels a bit crumbly, add additional cold water, 1 tbsp at a time, until the dough feels smooth and holds together well.

Shape the dough into two 12-oz rounds. Wrap both in plastic wrap and store one round in the refrigerator (up to 3 days or the freezer up to 1 month).

Sweet Pastry Dough

Put rolled oats, brown rice flour, tapioca starch, brown sugar, salt, baking soda, walnuts and cinnamon in a large bowl. Toss with your hands or a wooden spoon to combine. Add coconut oil and mix, using your hands or a wooden spoon, until the crumble mixture holds together in large clumps.

Preheat the oven to 325°F. Spray a 9-inch pie pan with cooking spray. Roll pastry dough between two pieces of plastic wrap into a 10-inch disk, 1⁄4 inch thick.

To roll out the dough, remove the top piece of plastic wrap and, using the bottom piece of plastic to help lift the dough, invert the dough into the prepared pie pan. Gently press the crust down into the pan where the bottom meets the sides. Carefully remove the plastic wrap (now facing up) and use a paring knife to trim the edges of the dough so they’re even with the top of the pie pan. Crimp the edge of the pie using your favorite crimping design or score with the tines of a fork.

Line your pie pan with parchment paper that is large enough to cover the bottom and sides. Fill the centre of the pie with weights or dried beans and blind bake for 15 minutes. While the crust is baking, make your filling.

In a large bowl, toss together the strawberries, rhubarb, sugar, vanilla paste, orange liqueur and tapioca starch. Allow to macerate for 10 minutes until juices begin to release.

Pour the filling into the pre-baked pie crust and top with crumble topping. Place the pie on a foil-lined baking sheet to catch any spills as it tends to bubble up and over while baking. Bake the pie for 40–45 minutes until the filling is bubbling up around the sides and the top is evenly golden brown. It is important to make sure the filling is fully bubbling as the boiling will activate the tapioca starch and will help the filling to properly gel. Cool completely on a wire rack or chill in the refrigerator overnight before serving.

Top 9 rhubarb pie recipes from across the web

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Grandma's Rhubarb Pie

Strawberry Rhubarb Pie

Rhubarb Pie

Rhubarb & custard tart

Rhubarb Pie

Rhubarb Pie

Crustless Rhubarb Custard Pie

Gluten-Free Strawberry and Rhubarb ...

Top 9 rhubarb pie recipes from across the web

The most viewed rhubarb pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rhubarb Custard Pie

Grandma's Rhubarb Pie

Strawberry Rhubarb Pie

Rhubarb Pie

Rhubarb & custard tart

Rhubarb Pie

Rhubarb Pie

Crustless Rhubarb Custard Pie

Gluten-Free Strawberry and Rhubarb ...

The most viewed rhubarb pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine