Indulge in the delicious combination of tart rhubarb and creamy custard with this step-by-step guide to making the perfect rhubarb custard pie. From the shortbread crust to the perfect filling, this rhubarb cream recipe will have you baking like a pro in no time.
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Rhubarb Custard Pie Ingredients
If you follow us on a regular basis, you know that Rhubarb is our jam, literally and figuratively.
In my Alaskans Sharing Their Best 2 cook book, the dessert is lovingly called Rhubarb Cream Delight Dessert. None of my other rhubarb recipes (and I have a lot) are anything close to being like this rhubarb custard pie.
Basically, the dessert consists of 4 layers: shortbread crust, rhubarb layer, custard filling and a sweetened sour cream topping. Served chilled, it’s bound to be a home-run.
All Purpose Flour
Granulated Sugar
Unsalted Butter
Fresh Rhubarb Stalks
Cream Cheese, softened
Large Eggs
Sour Cream
Vanilla Extract
Rhubarb Cream Pie
This rhubarb cream pie got 4 stars from all my toughest critics. My Dad, my brother-in-law and my oldest are all rhubarb connoisseurs, and with that, are my toughest critics when I add a new rhubarb dessert.
This one passed with flying colors, and is going to be added to the yearly rhubarb rotation.
I mean who doesn’t love a cream cheese dessert? In this dessert, the sweetened cream cheese acts as a custard filling. The flavor combined with the rhubarb is so yummy.
How to Make Rhubarb Custard Pie
Step by Step Instructions
Add flour, sugar and cold butter in a large mixing bowl. Use a pastry blender or 2 forks, cut the butter into the flour mixture until the mixture resembles small peas.
Pat the crust ingredients into a 9-inch pie plate; set aside.
In a separate bowl, combine sliced rhubarb, sugar and flour; toss lightly and pour into the prepared crust.
Bake in a preheated 375 degrees F oven for approximately 15 minutes or until lightly golden brown.
Meanwhile using a stand mixer or hand mixer, beat softened cream cheese and sugar until fluffy. Beat in the eggs one at a time and the 1 Tablespoon of flour, then pour the custard mixture over the rhubarb layer.
Reduce oven temperature to 350 degrees F, and bake for 30 minutes or until just set.
Remove from the oven.
Combine sour cream, sugar, and vanilla; pour over the hot layer, and chill.
Storage Instructions
Cover leftovers tightly with plastic wrap or aluminum foil or transfer to an airtight container, and store in the fridge.
For the full ingredient amounts and recipe steps for rhubarb cream pie, scroll to the recipe card at the bottom of the post.
Recipe FAQs
The butter should be kept cold so it doesn’t melt when creating the shortbread crust.
Be sure to soften the cream cheese to prevent lumps.
Chill the rhubarb custard pie before serving.
Recipe Variations
Substitute different fruit for the rhubarb. Peach, blueberry, blackberry, etc. would be tasty.
Make this a strawberry rhubarb pie by adding sliced strawberries with the rhubarb.
Instead of using a pie plate, make this a rhubarb cream delight dessert in an 8×8 inch dish instead.
Rhubarb Dessert Recipes
We love using rhubarb when it’s in season and we also freeze some each year to pull out of the freezer for a summertime dessert in the cold winter months. Our friends love using rhubarb too, like Leah and her Strawberry Rhubarb Pie and Liz and her Strawberry Rhubarb Dump Cake.
In addition to the yummy rhubarb desserts below, we also love using it in muffins and quick bread.
Stewed Rhubarb
Rhubarb Bars (Shortbread crust)
Rhubarb Upside Down Cake
Easy Rhubarb Sauce
Pantry Staples and Kitchen Utensils for Rhubarb Custard Pie
Flour
Sugar
Vanilla Extract
Pie Plate
Stand Mixer
Sharp Knife and Cutting Board
Print Recipe
Rhubarb Custard Pie
Indulge in the delicious combination of tart rhubarb and creamy custard with this step-by-step guide to making the perfect rhubarb custard pie. From the flaky crust to the perfect filling, this recipe will have you baking like a pro in no time.
Add 1 cup flour, 1/4 cup sugar and 1 stick cold butter in a large mixing bowl. Use a pastry blender or 2 forks, cut the butter into the flour mixture until the mixture resembles small peas.
Pat the crust ingredients into a 10 inch pie plate; set aside.
In a separate bowl, combine 3 cups sliced rhubarb, 1/2 cup sugar and 1 Tablespoon flour; toss lightly and pour into the prepared crust.
Bake in a preheated 375 degrees F oven for approximately 15 minutes or until lightly golden brown.
Meanwhile using a stand mixer or hand mixer, beat 12 ounces softened cream cheese and 1/2 cup sugar until fluffy. Beat in the eggs (2) one at a time, and then the 1 Tablespoon of flour. Pour the cream cheese mixture over the rhubarb layer.
Reduce oven temperature to 350 degrees F, and bake for 30 minutes or until just set.
Remove from the oven.
Combine 1 cup sour cream, 2 Tablespoons sugar, and 1 teaspoon vanilla; pour over the hot layer, and chill.
Serve cold.
Notes
The butter should be kept cold so it doesn’t melt when creating the shortbread crust.
Be sure to soften the cream cheese to prevent lumps.
Chill the rhubarb custard pie before serving.
Love Rhubarb? Check out Grandma’s Favorite Rhubarb desserts.
The nutritional information is auto-calculated and can vary depending on the products used.
