Easy Rhubarb Cream Pie Recipe

If you’re searching for an easy yet delightful dessert, look no further! Our easy rhubarb cream pie recipe not only stands out with its unique tartness but is also a breeze to prepare. The tangy rhubarb balanced with creamy custard and a flaky crust will surely become a favorite in your baking repertoire.

Growing up, my grandmother would often make this pie during the springtime when rhubarb was abundant. I remember sneaking into the kitchen just to catch a whiff of its sweet, tempting aroma wafting through the air. This pie holds a special place in our family traditions, often making appearances at reunions and holiday gatherings.

Why You’ll Love This Recipe

This easy rhubarb cream pie is a dream for those who love simple yet elegant desserts. It combines the simplicity of preparation with a sophisticated flavor profile. Perfect for impressing guests or as a delightful treat for yourself, this pie is versatile and can be dressed up or down depending on the occasion. The combination of tart and sweet makes it an all-time favorite.

Ingredients Notes

Using fresh rhubarb is key to achieving the vibrant flavor in this pie. If fresh isn’t available, frozen rhubarb works well, just ensure it’s thawed and drained. Vanilla extract adds depth to the custard, while optional nutmeg can lend a subtle warmth. For the crust, a pre-made pie crust can save time, or feel free to use your favorite homemade recipe.

Recipe Steps

Step 1

Preheat your oven to 375°F (190°C). Prepare your pie crust in a 9-inch pie pan. Line the crust with parchment paper and fill with pie weights or dried beans to pre-bake for 10 minutes.

Step 2

In a bowl, whisk together sugar, flour, and salt. Gradually add in eggs, vanilla extract, and milk, blending until smooth.

Step 3

Arrange the chopped rhubarb evenly over the pre-baked pie crust. Pour the custard mixture over the top, ensuring the rhubarb is evenly distributed.

Step 4

Bake in the preheated oven for 50 minutes, or until the custard is set and the top is lightly golden. Check halfway and cover with foil if necessary to prevent over-browning.

Step 5

Allow the pie to cool completely before slicing. This helps the filling set properly and makes for neater slices.

Storage Options

Store leftover rhubarb cream pie in an airtight container in the refrigerator for up to 3 days. For longer storage, slice the pie and wrap each piece in plastic wrap, followed by aluminum foil, before freezing. To reheat, allow slices to thaw in the fridge overnight and warm in a 350°F (175°C) oven for 10 minutes.

Variations & Substitutions

To cater to dietary preferences, consider using a gluten-free crust or a non-dairy milk like almond or oat milk in the custard. For a twist, add sliced strawberries for a sweet contrast to the tart rhubarb, or a sprinkle of cinnamon for added spice.

Serving Suggestions

This pie makes a perfect dessert for spring and summer gatherings. Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a fresh mint garnish, adding a touch of color and aroma.

Frequently Asked Questions

Can I use frozen rhubarb for the pie? Yes, frozen rhubarb is a great substitute when fresh is unavailable. Just make sure to thaw and drain it thoroughly to prevent excess liquid from altering the pie’s texture.

Is it possible to make this pie in advance? Absolutely! This pie can be made one day ahead. Store it covered in the refrigerator until ready to serve. The flavors are even better the next day, allowing the custard to fully set and mingle with the rhubarb.

How do I know when the pie is done baking? The pie is ready when the custard is set, which can be checked by gently shaking the pan. If the center wobbles slightly but the edges are firm, it’s perfectly baked. The top should also achieve a lovely golden color.

Easy Rhubarb Cream Pie Recipe

This delightful rhubarb cream pie is the perfect balance of sweet and tart, with a creamy filling and a crisp crust.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups chopped rhubarb fresh
• ▢ 1 cup granulated sugar
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 cup heavy cream
• ▢ 2 large eggs beaten
• ▢ 1 teaspoon vanilla extract
• ▢ 1 9-inch pie crust unbaked

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C).
• Scatter the chopped rhubarb evenly over the unbaked pie crust.
  2 cups chopped rhubarb
• In a mixing bowl, whisk together sugar, flour, heavy cream, beaten eggs, and vanilla extract.
  2 cups chopped rhubarb
• Pour the mixture over the rhubarb in the pie crust.
• Bake in the preheated oven for 40 minutes or until the filling is set and the crust is golden brown.
• Allow the pie to cool before serving.

Notes

Serve chilled or at room temperature for the best flavor experience.