Rhubarb Custard Pie

Rhubarb is one of the first offerings of the garden each spring. When baked in a pie it adds a delicious tart flavor to the sweet custard filling. What a great way to start the growing season!

And if you had a bumper crop of rhubarb this year, you can enjoy this treat even longer. Frozen rhubarb comes back well in a pie.

This good old-fashioned recipe is a family heirloom. Who knows? Maybe it will become a tradition in your family, as well.

Be prepared to experiment with baking times, as every oven is slightly different.


  • 3 cups finely cut rhubarb
  • 1/4 cup granulated sugar
  • 1 cup brown sugar
  • 2 tablespoons butter, melted
  • 2 eggs
  • 1/4 teaspoon vanilla
  • 1 unbaked pie shell


  1. Place cut rhubarb in the unbaked pie shell.
  2. Sprinkle rhubarb with granulated sugar.
  3. Mix brown sugar, melted butter, eggs, and vanilla.
  4. Spread brown sugar mixture over rhubarb.
  5. Bake 17 minutes at 400°F.
  6. Reduce heat to 350°F and bake 20 to 25 more minutes, or until crust is golden brown, rhubarb is tender, and custard has set up.
  7. Serve warm or, better yet, chilled overnight. It’s particularly good with a scoop of ice cream on top.