There’s something deeply comforting about rhubarb season the way it slips into spring with its blushing stalks and tart bite, just waiting to be baked into something special. This Amish Rhubarb Custard Pie has become one of my favorite ways to use it: a creamy, velvety custard wrapped around tender bites of rhubarb, nestled inside a buttery, flaky crust.
This recipe is more than just delicious it’s a smart dessert choice. Rhubarb is naturally low in calories and high in fiber, making this pie a lighter option compared to richer, cream-laden alternatives. Just 100 grams of rhubarb contains only 21 calories, which means you can indulge without feeling weighed down.
It’s a recipe that’s been handed down and shared through generations in Amish kitchens known for simplicity, balance, and that sweet-tart magic only rhubarb can bring.
I like serving a slice with Easy Buttermilk Biscuit for a rustic brunch feel or pairing it with a chilled Strawberry Rhubarb Margarita to elevate it into a summer dessert dream.
You’ll love how the creamy custard sets just right, how the tang of rhubarb bursts through the sweetness, and how every bite tastes like something your grandma might’ve made.
Let me know how you make it your own I always love hearing your tweaks and family versions!
Why This Pie Holds a Special Place in My Heart?
Here’s what makes this Amish Rhubarb Custard Pie more than just a recipe it’s a little slice of nostalgia, balance, and year-round comfort:
- Rooted in Memories: I made this pie on a peaceful spring weekend, and the aroma alone took me straight back to my grandmother’s kitchen filled with warmth, handwritten recipes, and simple joy.
- A Light Yet Comforting Treat: It’s my go-to whenever I’m craving something sweet but not too heavy. The custard is creamy without being over-the-top rich, which makes it perfect for light dessert moments.
- Balanced Without Sacrificing Flavor: I use half and half instead of heavy cream it keeps that luscious texture but feels a little more balanced for everyday baking.
- Good for the Body and Soul: Rhubarb’s high fiber and low calorie profile make this dessert a “smart indulgence” that fits effortlessly into my mindful eating routine.
- A Surprising Hit with Everyone: Even the rhubarb skeptics in my circle end up loving this one something about that tart-sweet custard combo always wins them over.
Amish Rhubarb Custard Pie Recipe
Equipment
- Mixing bowls (preferably glass)
- Knife and Cutting Board
- 9-inch pie dish
- Oven
- Cooling Rack
Ingredients
- 2 heaping c. rhubarb chopped approx. 6 medium stalks
- 1 c. sugar
- 3 Tbsp. flour
- ¼ tsp. salt
- 3 large eggs beaten
- ¾ c. half and half or heavy cream
- 1 Tbsp. butter melted
- 1 tsp. vanilla extract
- 1 unbaked 9″ pie crust
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix sugar, flour, and salt.
- Add beaten eggs, half and half, melted butter, and vanilla. Whisk until smooth.
- Gently fold in chopped rhubarb.
- Pour the mixture into an unbaked 9" pie crust.
- Place the pie dish on the center oven rack.
- Bake for 45–50 minutes until the center is set and the crust is golden.
- Let the pie cool on a rack before slicing and serving.
Nutrition
Helpful Tips For Perfect Results!
- Choose rhubarb stalks with deep red color:
The richer the red, the sweeter and less stringy your rhubarb will be. Avoid overly thick or woody stalks they tend to be tough even after baking. - Chop the rhubarb small and even:
Uniform pieces (think ½-inch) ensure the rhubarb cooks evenly and doesn’t sink or clump. It also helps with a consistent custard texture in every slice. - Let your pie rest for at least 2 hours before slicing:
The custard needs time to set fully. If you cut into it too early, you’ll lose that perfect creamy consistency and risk a runny mess. - Use a pie shield or foil around the crust halfway through baking:
This prevents the edges from over-browning before the custard finishes setting especially important for custard-based pies that need longer bake time. - Add a pinch of ground nutmeg or cinnamon (optional):
While not traditional, a tiny dash can enhance the custard flavor subtly without overpowering the rhubarb. - Bake it on a preheated baking sheet:
This helps the bottom crust cook more evenly and prevents sogginess especially helpful if you’re skipping blind-baking.
Quick Questions?
Q. Can I use frozen rhubarb instead of fresh?
Ans: Yes! Just make sure to thaw and drain it well to avoid excess moisture in the custard.
Q. Do I need to blind-bake the pie crust?
Ans: Not necessarily. This recipe works well without it, but blind-baking can help prevent a soggy bottom, especially if your rhubarb is extra juicy.
Q. Can I make this pie ahead of time?
Ans: Definitely. It actually tastes even better after chilling for a few hours. Just store it covered in the fridge and slice when fully set.
Q. Can I substitute milk for half and half or cream?
Ans: You can use whole milk in a pinch, but the custard will be a bit lighter and may not set as firmly. Half and half gives the best balance.
Q. How do I know when the pie is done baking?
Ans: Give it a gentle shake the edges should be firm and the center should have a slight jiggle. It will continue to set as it cools.
Q. How long does it keep in the fridge?
Ans: Up to 3 days, tightly covered. The texture holds up well, and it’s just as tasty cold!
