Old Fashioned Rhubarb Pie Recipe With Custard Filling

Every rhubarb season, this old fashioned rhubarb pie is the first thing I make. It’s become a real tradition in our house, and honestly, my kids start asking for it the moment they see rhubarb at the farmers market.

What makes this old fashioned rhubarb pie recipe so special is that creamy custard filling underneath a buttery brown sugar crumble topping. It’s not your average fruit pie. The fresh rhubarb bakes right into that silky custard and the whole thing turns golden and gorgeous.

You’ll use a two-temperature baking method, and don’t panic when the center looks a little jiggly coming out of the oven. That’s completely normal. It sets up perfectly as it cools. I’ve made this more times than I can count, and it works every single time.

Table of Contents

Table of Contents

Why You Will Love This Old Fashioned Rhubarb Pie Recipe

Trust me, once you make this, you’ll understand why it keeps showing up at every family gathering. Here’s what makes it so good:

• Simple pantry ingredients. You probably already have most of what you need. No fancy specialty items here.
• No special equipment required. Just a pie pan, a couple of bowls, and a whisk. That’s honestly it.
• That custard filling is a game changer. It’s what sets this apart from a basic rhubarb pie. Creamy, silky, and so satisfying.
• The crumble topping adds the best texture. That buttery brown sugar crumble on top is everything. It bakes up golden and slightly crisp.
• Perfect for beginner bakers. If you can whisk a few ingredients together, you can absolutely make this pie.

Equipment You Will Need for This Old Fashioned Rhubarb Pie Recipe

Good news: you don’t need anything fancy for this one. Here’s all you’ll need:

• 9-inch pie pan – Standard size, nothing special required.
• Medium mixing bowl – For whisking together the custard filling.
• Small mixing bowl – For mixing up the crumble topping.
• Whisk – To get that custard filling nice and smooth.
• Measuring cups and spoons – Accurate measurements really do matter in baking.
• Oven – That’s it. No stand mixer, no food processor, nothing else needed.

Old Fashioned Rhubarb Pie Recipe Ingredients

Here’s everything you’ll need to pull this pie together. I’ve split it into two groups so it’s easy to follow as you go.

For the crust and filling:

• 1 (9-inch) unbaked pie crust
• 4 cups fresh rhubarb, chopped
• 1 large egg
• 1 1/2 cups white sugar
• 1 cup sour cream
• 1/3 cup all-purpose flour

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup butter, melted

Short ingredient list, right? That’s one of my favorite things about this recipe. Nothing complicated, nothing you’ll have to hunt down at a specialty store.

Ingredient Notes and Substitutions

A few things worth knowing before you start mixing:

• Fresh vs. frozen rhubarb. Fresh is always my first choice here. Frozen rhubarb can work, but it releases a lot more liquid as it bakes. If you go frozen, thaw it completely and drain off as much liquid as you can before using it.
• Sour cream. This is what gives the filling that creamy, custard-like texture. Stick with full-fat sour cream if you can. Low-fat versions tend to be thinner and the filling won’t set up quite as nicely.
• White sugar vs. brown sugar. They’re doing different jobs here. The white sugar goes into the custard filling and keeps it clean and smooth. The brown sugar is only for the crumble topping, where it adds that rich, caramel-y flavor.
• Pie crust. Store-bought works perfectly fine. I use it all the time on busy weeknights. A homemade crust is wonderful too if you have the extra time.

How to Make This Old Fashioned Rhubarb Pie Recipe

This pie comes together really quickly, so it helps to read through the steps once before you start. The process is straightforward, but there are two moments that tend to trip people up: the oven temperature change and that jiggly center at the end. I’ll walk you through both so you’re not caught off guard.

Step 1 to Step 2: Prepare Your Crust and Rhubarb

Start by preheating your oven to 450 degrees F. While that heats up, place your unbaked pie crust into a 9-inch pie pan and press it in gently. Then spread your chopped rhubarb right over the bottom of the crust in an even layer. Try to get it as level as you can so the custard settles over everything evenly.

Step 3 to Step 4: Make the Custard Filling and Crumble Topping

Grab your medium bowl and whisk together the egg, white sugar, sour cream, and 1/3 cup of flour until the mixture is completely smooth. No lumps. Pour that custard filling right over the rhubarb and let it settle in.

Now in your small bowl, mix the 1/2 cup flour and brown sugar together. Stir in the melted butter until the whole thing looks crumbly and a little clumpy. Sprinkle it evenly over the top of the pie. Don’t press it down. Just let it sit loose on top so it bakes up nice and crunchy.

Step 5 to Step 6: Bake Your Old Fashioned Rhubarb Pie Recipe and Cool

Slide the pie into your preheated 450 degree F oven and bake for 15 minutes. Then, without opening the oven too long, reduce the temperature to 350 degrees F and keep baking for about 40 more minutes. You’re looking for puffed edges, a deep golden crumble topping, and yes, a center that still has a little jiggle to it. That’s totally normal and exactly what you want.

Do not slice into it yet. I know it’s tempting. But the filling needs to cool completely to set up properly. Cut it too soon and it’ll fall apart on you. Give it the time it needs and you’ll get clean, beautiful slices every time.

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Tips for the Best Old Fashioned Rhubarb Pie Recipe

A few simple things make a real difference with this pie. Keep these in mind and you’ll nail it every time:

• Don’t skip the full cooling time. I can’t stress this enough. The custard filling sets as it cools, not while it’s baking. Give it at least a couple of hours at room temperature before you even think about slicing.
• How to know it’s done. Look for puffed, set edges and a golden crumble top. The center will still jiggle slightly, and that’s your sign it’s exactly right. If the edges are browning too fast, tent the pie loosely with foil.
• Chop your rhubarb evenly. Aim for roughly half-inch pieces. Pieces that are too big won’t soften properly, and pieces that are too small turn mushy. Even cuts mean even baking.
• Avoid a soggy crust. Make sure your pie crust is completely unbaked when it goes in. Starting the bake at that high 450 degree F temperature helps set the bottom crust quickly before all that custard soaks in.

Serving Suggestions for Old Fashioned Rhubarb Pie Recipe

In our house, this pie disappears fast no matter how we serve it. Here are a few of my favorite ways to enjoy it:

• A scoop of vanilla ice cream. This is the classic move and honestly my personal favorite. The cold, creamy ice cream against that tangy rhubarb filling is just perfect.
• A dollop of whipped cream. Light and simple. Great when you want something a little less indulgent.
• Slightly chilled straight from the fridge. The filling gets even firmer and the flavors deepen overnight. My kids actually prefer it cold the next day.
• At room temperature. If you want that crumble topping at its crispiest, let the slice sit out for about 15 minutes first.
• Paired with coffee or tea. That little bit of bitterness balances the sweetness of the pie beautifully.

My family’s go-to is a warm slice with a big scoop of vanilla ice cream right after dinner. Simple, but every single time it feels like a treat.

Storage and Reheating for Your Old Fashioned Rhubarb Pie Recipe

Leftovers store really well. Just cover the pie tightly with plastic wrap or foil and keep it in the refrigerator for up to 3 days. The filling actually sets up even more overnight, so day-two slices are honestly gorgeous.

You can freeze this pie too. Wrap it tightly in plastic wrap, then a layer of foil, and freeze for up to 2 months. Thaw it overnight in the fridge before serving.

To bring a cold slice back to life, let it sit at room temperature for about 15 to 20 minutes. That’s usually enough. If you want a warmer slice, pop it in a 300 degree F oven for about 10 minutes. That crumble topping crisps right back up.

Nutritional Information

Here’s a rough breakdown per slice, based on one-eighth of the pie. Keep in mind these are estimates and your numbers may vary a little depending on the specific ingredients and brands you use.

• Calories: 420
• Carbohydrates: 65g
• Sugar: 48g
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Protein: 5g
• Fiber: 2g
• Sodium: 180mg
• Cholesterol: 55mg

Frequently Asked Questions About Old Fashioned Rhubarb Pie Recipe

Can I Use Frozen Rhubarb in This Old Fashioned Rhubarb Pie Recipe

Yes, frozen rhubarb can work in a pinch. The big thing to watch out for is extra liquid. Thaw it completely first and drain it really well before it goes into the crust. Fresh is always better here, but frozen will do the job if that’s what you have.

Why Is the Center of My Rhubarb Custard Pie Still Jiggly

Don’t worry, that’s completely normal. A slightly jiggly center just means your custard is doing exactly what it should. It firms up as the pie cools down. Just leave it alone and let it cool completely before you slice into it.

Can I Make This Easy Rhubarb Pie Ahead of Time

Absolutely. This pie is actually great made a day ahead. Cover it and keep it in the refrigerator overnight. The filling sets up even more beautifully by the next day, and honestly the flavors get even better with a little time.

What Is the Difference Between a Rhubarb Crumble Pie and a Standard Rhubarb Pie

A standard rhubarb pie has a traditional pastry top crust over the fruit. This rhubarb crumble pie skips that and uses a buttery brown sugar crumble topping instead, which bakes up golden and a little crispy. The creamy custard filling underneath is another big difference from a basic fruit pie.

Share Your Old Fashioned Rhubarb Pie Recipe Results

I really hope you love this pie as much as my family does. If you give it a try, please leave a comment below and let me know how it turned out. I read every single one. And if you have a second, a quick rating means the world to me.

Did yours come out golden and gorgeous? Share a photo on social media and tag Frosty Recipes. I absolutely love seeing your results. You can also connect with us on Facebook.

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