Pro Tip: place a baking sheet under the pan before placing it in the oven. It will allow you to remove the pie without breaking the crust and will also catch any drips.
Step 4: Bake the custard.
Place the pie back in the oven for 10 minutes. Remove it again and sprinkle sugar on top. Bake for another 10 minutes.
Remove the pie when it’s slightly browned and not jiggly in the center.
Step 5: Serve.
Let the pie cool completely on a wire rack before you try to cut it and serve. Add a scoop of whipped cream if you prefer.
Tips for making perfect old fashioned rhubarb pie with custard
The best rhubarb pie comes from using the fresh rhubarb! Look for rhubarb stalks that are firm, and crisp, the color doesn’t matter. They shouldn’t look wilted, be squishy, or have damage.
Don’t skip pre-cooking the rhubarb. It needs time to soften up or it will be stalky and crispy in your pie. Make sure it’s fork-tender before you remove it from the oven.
Use a buttery crust. A flavorful crust that is buttery and flaky will really complement the creamy custard filling.
Make this pie the day before you want to serve it if you can. It gives the pie time to settle and for the flavors to intensify and meld together before you serve it.
How to store a custard pie
This rhubarb custard dessert can be easily stored in the fridge and eaten over the next 1-2 days, but the custard can make the crust soggy pretty quickly. So, try to eat it up quickly! If you have leftovers, refrigerate it and it will still be delicious for 3-4 days although the crust will be soggy.
Because the recipe uses eggs and cream, it needs to be kept in the fridge. Cover with plastic wrap.
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