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These days, strawberry rhubarb pie gets all the attention, but there’s an old school rhubarb pie that’s making a comeback. Amish rhubarb custard pie combines the tart flavors of rhubarb with a rich custard for a perfectly balanced dessert. Add a little crumb topping on top for crunch and you’ve got a recipe for the perfect rhubarb custard dessert.
My dad’s been talking about rhubarb pie since I was a little kid, but rhubarb isn’t something that grows in California. When I moved to Vermont more than a decade ago, one of the first thing’s he asked before visiting was, “Is it going to be rhubarb season?” He’d tell stories about how my great grandmother made it every year for his birthday, which happens to fall right in the heart of Rhubarb season in the northeast.
The thing is, while May is Rhubarb season in Vermont, it’s not strawberry season. The first early strawberries won’t be ready until late June, and most year’s we won’t harvest a meaningful quantity until early to mid-July. By then, it’s too hot for rhubarb, and the once succulent stalks have gone stringy and bitter. Strawberries and rhubarb are a relatively recent pairing because in most climates it just won’t happen without freezing last year’s strawberries.
I’m a big fan of maple sweetened strawberry rhubarb pie, using up some of our fresh homemade maple syrup. But rhubarb has been a staple of homestead gardens for generations, long before freezers became commonplace. Thus, there are a lot more ways to use rhubarb than pairing it with strawberries.
One of the most traditional uses doesn’t include any strawberries, but it’s still a pie. Rhubarb has a naturally tart flavor that makes a nice contrast for a rich custard, and an Amish Rhubarb Custard Pie is a real delight.
The pie is easy to make, start by adding a bit of chopped rhubarb into an unbaked pie shell.
The rhubarb goes in first, but it rhubarb will float, creating a natural layered look. A little crumb topping added above the rhubarb layer creates a delightful crunch and adds texture to an otherwise soft pie.
The crumb topping is sprinkled over the top of the pie after the custard filling is poured over the rhubarb. It naturally stays right on top where it belongs.
This rhubarb custard pie has another benefit to an Amish household, namely that it uses up cream and eggs right when they’re most abundant in the spring. If you really want to go full-on traditional, you can make this with a lard pie crust, but really any unbaked pie crust will do (even a pre-made store bought pie crust shell…I won’t tell…).
My pie crust recipe is simple, and it uses just butter (1/2 cup), flour (1 cup), a pinch of salt and a bit of cold water (2-3 tablespoons). Cut the butter into the flour/salt, and add the water and stir until it just comes together before rolling out the pie crust.
Like most pies, this rhubarb custard pie is baked in a hot oven (400 F) for a short period (20 min) before the oven temperature is reduced for the rest of the bake time. This hot initial bake helps the bottom crust set so it doesn’t get soggy from the custard filling. I bake this pie in a cast iron pie pan, and that extra retained heat helps the crust crisp beautifully (and is altogether appropriate for an Amish pie).
Seasoned properly, you never even have to wash (or grease) a cast iron pie pan. Just wipe it clean with a dry towel once the pie comes out and it’s spotless and ready to bake another pie. Easy cleanup, and no sticking!
Amish Rhubarb Custard Pie with Crumb Topping
Equipment
- Cast Iron Pie Pan or Regular Pie Plate, 9''
Ingredients
Rhubarb Custard Pie
- 1 pie crust, 9 inch, unbaked
- 3 cups rhubarb, sliced into 1/4 inch pieces
- 3 eggs
- 1 cup heavy cream
- 1 cup sugar
- 1/4 cup white flour, All Purpose Flour
- 1/2 tsp nutmeg, ground
- 1/2 tsp. salt
Crumb Topping
- 1/2 cup butter
- 1/2 cup sugar
- 1 cup White Flour, All Purpose Flour
Instructions
- Prepare a pie crust according to your preferred recipe (or use a store bought crust). Roll it out and place it in a 9'' pie pan (do not bake yet).
- Place the sliced rhubarb in the unbaked pie shell.
- Beat the eggs, cream and sugar until thoroughly combined (but don't over whip). Add the flour, nutmeg and salt, sifting it in so that it doesn't clump.
- Pour the egg/cream mixture over the rhubarb in the pie shell.
- Prepare a crumb topping by mixing all the crumb topping ingredients together until crumbly. Do not melt the butter, simply cut it into pats and then use your hands to crumble it into the flour and sugar. Sprinkle on top of pie.
- Bake at 400 degrees for 20 minutes. Reduce the heat to 350 and continue to bake for another 50 to 60 minutes until set in the center.
- Allow the pie to cool completely before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Rhubarb Recipes
Looking for more creative ways to use rhubarb? Try any of these tasty rhubarb recipes:
- Rhubarb Upside Down Cake ~ Adamant Kitchen
- Rhubarb Wine ~ Practical Self Reliance
- Rhubarb Custards ~ Martha Stewart Living
- Rhubarb Ice Cream ~ Taste of Home
- Creative Rhubarb Cocktails ~ Adamant Kitchen
- Persian Lamb & Rhubarb Stew ~ Adamant Kitchen
- Savory Rhubarb Recipes ~ Adamant Kitchen
Could I make this with frozen rhubarb? I have tons in my freezer.
Yes, just be sure to thaw it and drain it well before using.
First time making this recipe and I have three of these in the oven right now…. Smells good!
Pies in the oven
Wonderful! I hope you enjoyed it!
I bake pies for my sons& hubby. The daughters are usually watching their figures. Both sons said it was delicious ! Put it in your make again file. Husband liked it but has that favorite , strawberry- rhubarb . I liked making something different! Thankyou for posting.
You’re welcome, Nancy. I’m so glad your sons loved it!
Made it, it was so delicious. I love the custard with the tart rhubarb. My family thought it was just amazing.
Have also substituted pitted sour cherries and it was equally tasty! I found the 1/2 tsp salt in the custard to be a bit too much so reduced it to 1/4 with good result. I also made my crumble with brown sugar, and replaced half the flour with quick oats for more of a hearty crumble.
Awesome, Jackie. I’m so glad you and your family enjoyed this pie!
Made it, it was so delicious. Have also substituted pitted sour cherries and it was equally tasty! I found the 1/2 tsp salt in the custard to be a bit too much so reduced it to 1/4 with good result. I also made my crumble with brown sugar, and replaced half the flour with quick oats for more of a hearty crumble.
I have made this pie several times now. can’t find anyone who doesn’t like it. it is a hit everywhere I take it.
My Dad tooooooo loves rhubarb and with both my parents being from Iowa, rhubarb pie was a staple in our house every year. We too lived in CA and my mom could usually find in the grocery store.
Later I had a neighbor who shared her custard pie made w/peaches. Delicious and now a family favorite of ours. I have substituted rhubarb but will definitely try your version! Thanks very much!
Not sure why this recipe doesn’t have a straight 5 star rating. It’s perfect! The only problem I have is that I buy a crust from a local pie place and it’s not quite big enough to hold all the goodness. But that’s the fault of the pie crust.
I make this with not a single alteration. I might go a little light on sugar, but that’s what I do with all recipes… and I don’t think this one needs it! The balance of tart to sweet is just exquisite. It cooks perfectly, and even if I don’t quite manage to let it cool COMPLETELY, it holds its shape so well and is just so attractive as well as tasting superb.
This is my second year of making this pie, and it’ll become a tradition for the foreseeable future.
Seriously …. yum!!
What a nice change from a rolled pie lid. this sounds like such a tasty tart and a great way to use rhubarb.