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Rhubarb Custard Pie

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“Sumner, Washington--the unofficial rhubarb pie capital of the country. This recipe is from a local church cookbook. This pie is different from the usual rhubarb custard pie--the "custard" is more of a translucent jelly that settles on the bottom of the pie.”
1hr 25mins

Ingredients Nutrition


  1. Place prepared pie shell in the freezer for 15 minutes; preheat oven to 375°.
  2. In a large mixing bowl, combine the rhubarb, sugar, flour, salt, and nutmeg; toss well; set aside for several minutes to juice.
  3. Whisk the eggs and milk together in a bowl; add to the fruit, stirring well to combine.
  4. Scrape filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
  5. Dot the filling with the butter.
  6. Place pie on the center oven rack; bake 50-55 minutes or until the top is crusted over and the filling is set, rotating the pie 180° halfway through the baking time.
  7. Transfer the pie to a wire rack and let cool.
  8. Serve barely warm, at room temperature, or chilled, with a dollop of whipped cream.

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