Rhubarb is one of my favorites (which you might notice if you search rhubarb on my blog). 
This pie recipe is from my Mom and since rhubarb season is just starting up I figured I better clear out the rest of the frozen rhubarb I have before I even start to think about using this year’s crop. I think I have enough to make one more pie… my husband was very excited about that fact. There’s nothing wrong with 2 pies in a week, right? 
Served warm with a little ice cream!
{Recipe} Rhubarb Custard Pie
4 cups diced rhubarb (can be a mix of rhubarb & strawberry if you’d like)
1/2 cup sugar
2 eggs
1-2 tsp lemon zest
Sea salt, a pinch or two
1/4 cup flour
Double pie crust of choice (I used the same dough as in this recipe)
Beat the eggs in a bowl and mix in the lemon zest, sea salt & sugar. Stir in the rhubarb and flour. Pour mixture into a pie plate lined with crust (you can dot the top with a little butter for some extra richness). Place the second crust on top, fold top crust under and crimp the edges. Cut a few vents in the top crust, sprinkle a little sugar on top and bake at 450* for 10 minutes. Turn down the oven temperature to 350* and continue baking for 30 minutes. Let the pie cool a little before serving.
***Note – depending on how wet your fruit is you may need to add an extra egg or a little extra flour to keep the custard from getting too runny. I usually just eyeball the mixture.
[...] in WA that we visited, so with the strawberries I stored away in the freezer I’ve been making Strawberry-Rhubarb Custard Pie lately. So good, I love the sweet and tart [...]
Hi Nicole. I made this recipe last night with 1 cup frozen blackberries and 3 cups rhubarb and it was excellent. I would definitely make it again, although I’d probably double the amount of filling as there was too much crust for my liking. I also made the savory gallettes the other night. I made pesto from arugula from my garden and added garden spinach. Also a great recipe. Thanks again for the jelly! -Emily
Emily, I’m glad your enjoying my recipes! I should update the amount of fruit… I usually just eyeball it and probably add way more then the 4 cups. We have been enjoying your greens with dinner each night, thanks for the trade!
I’ve been putting off harvesting my rhubarb for quite a while now. It is getting a little out of hand, so I decided I would harvest some and make your rhubarb coffee cake tonight. When I reached your site, I found this recipe. It sounds delicious…just one question though. How much sea salt do you use?
Just a pinch or two, did you try it?
I am making it today. I am looking forward to having it for desert tonight.
I’ll be making another one as soon as I can have eggs again, let me know how you liked it!
Make that *dessert. I have no interest in desert.
It was very good. I forgot to add the lard to the crust dough (I used your recipe for Savory Galettes), even though I had it sitting right there on the counter. Oh well, though the crust could have been more tender, it was very tasty. My husband and kids loved it. I used three ramekins instead of one pie dish, since the dough was too tough to roll out thin enough for the pie dish. My husband took one of the ramekins to work with him today.
Hi Nicole, I tried your recipe to the letter and my pie came out really runny. How do I know if my fruit is “too wet”?
That’s the tricky part of making a custard pie… sometime they are just super runny. If the rhubarb is large stalks and has more moisture you’ll need to add an extra egg.