While it’s baking, whisk the eggs with the cream, melted butter and nutmeg.
Remove pie from the oven and pour custard over the top, bake for 10 minutes.
Remove again and sprinkle sugar on top, bake an additional 10 minutes. It will be slightly brown and should not be jiggly in the center.
Let it cool completely before serving.
Great with whipped cream.
Barbara’s Tips + Notes
You can use a homemade pie crust or one purchased from the store.
If the rhubarb is fresh, you may not have any extra juice to drain, but if using frozen you will probably have extra juice that will make the pie watery, so make sure you drain it before adding.
This is best served chilled or at room temperature with a dollop of whipped cream.
How to make the best old fashioned rhubarb custard pie
Step 1: Prepare your rhubarb.
Slice the tart rhubarb and place it in a mixing bowl. Add the sugar, flour, lemon juice, and salt to the bowl and mix well. Place in a colander for 5 minutes to let the juices drain.
Step 2: Bake the rhubarb.
Place the rhubarb in the pie crust (pre-bake the crust for best results). Bake the pie for 20 minutes.
Step 3: Prepare the custard.
While the rhubarb bakes, whisk together the eggs, cream, melted butter, and nutmeg. After 20 minutes, remove the pie pan from the oven and pour the custard over the top of the rhubarb.
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