Best Rhubarb Custard Pie Recipe – Dairy Free

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Last Updated on August 15, 2020 by Ellen Christian

This rhubarb custard pie with no milk is a classic New England pie recipe we enjoy every spring. Make this dairy-free custard pie in no time at all.

I’ve shared several rhubarb recipes with you in the past. If you want more rhubarb desserts in the spring, here are a few. Have you had a chance to make my apple rhubarb pie? Or, this strawberry rhubarb crumble is an easy spring dessert. Or, this strawberry rhubarb compote is gluten-free if you’re watching your carbs.

How to Make a Rhubarb Custard Pie With No Milk

Best Rhubarb Custard Pie Recipe

Years ago, my Great Uncle gave me a rhubarb plant to start in my garden. He lived in rural New Hampshire and had a huge garden, beehives and knew so much about the area around him. I really wish that I had paid attention to his stories when I was younger. Unfortunately, I didn’t. 

But, what I do have is a HUGE rhubarb plant that gives me lots of rhubarb every spring. This is an old recipe that I published in 2009. It had only the recipe with no photos so I have updated it and republished it to share it with you today.

Rhubarb is a northern thing and I understand that it doesn’t grow well in the south. If you’re in the south, I believe that you can find rhubarb in some grocery stores. You will need about 6 or 7 stalks of rhubarb for this recipe depending on the thickness of the stalks. It should be about one pound of rhubarb. If you can find rhubarb in your store, this is the best rhubarb custard pie recipe to make.

How to Make a Rhubarb Custard Pie With No Milk

Rhubarb is one of the first edibles we have growing in our yard. Technically, it is a herbaceous perennial growing from short, thick rhizomes. The stalks are edible, but the leaves are poisonous. It’s a member of the dock family and is commonly eaten in pies, sauces, cobblers, and crisps.

a large rhubarb plant growing in the yard

There are many different varieties of rhubarb. Some have red stalks, some green, and some a combination of the two. The variety I have has stalks that are both green and red. Either one works in this old fashioned rhubarb custard pie.

How to Make a Rhubarb Custard Pie With No Milk

 

Frequently asked questions

Can you freeze rhubarb custard pie?

Yes, you can. Just freeze it by the slice in a freezer bag. To thaw it, place it in the refrigerator. The texture may not be exactly the same, but it can be frozen and is still delicious.

This rhubarb custard pie with no milk is a classic New England pie recipe we enjoy every spring. Make this dairy-free custard pie in no time at all.

Can I use frozen rhubarb in my pie?

You definitely can use frozen rhubarb in your rhubarb custard pie recipe. We get so much rhubarb that we freeze at least half of it. I have never had a problem using frozen instead of fresh. Just thaw it out and pat it dry with a paper towel. Add an extra tablespoon of flour to the rhubarb just in case there is extra moisture.

How to Make a Rhubarb Custard Pie With No Milk

Should I refrigerate rhubarb custard pie?

Yes, because it contains eggs, you should refrigerate any leftovers you have. We don’t typically refrigerate pies. But, this one does need to be.

If you end up having too much rhubarb, just chop it and toss it in a freezer bag. You can freeze rhubarb and reuse it easily throughout the year. We always end up with way too much to use all at once, but we love enjoying our favorite desserts later in the season. Rhubarb is especially good with strawberries, and I recommend that you try my Rhubarb Iced Tea recipe.

This rhubarb custard pie with no milk is a classic New England pie recipe we enjoy every spring. Make this dairy-free custard pie in no time at all.

I normally use a frozen pie crust because I don’t enjoy making them. But, you can make your own pie crust if you want.

Yield: 8

Rhubarb Custard Pie With No Milk

This rhubarb custard pie with no milk is a classic New England pie recipe we enjoy every spring. Make this dairy-free custard pie in no time at all.

This rhubarb custard pie with no milk is a classic New England pie recipe we enjoy every spring. Make this dairy-free custard pie in no time at all.

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 1 1/2 cups sugar
  • 1 T. butter
  • 1/2 t. nutmeg
  • 3 T. flour
  • 2 eggs beaten
  • 3 cups chopped rhubarb (about 1 lb.)
  • 1 unbaked deep dish pie crust (frozen works fine)

Instructions

  1. Preheat the oven to 450F.
  2. Blend sugar and butter in a bowl.
  3. Add nutmeg and flour
  4. Mix until there are no lumps.
  5. Add eggs (beaten smooth) and blend.
  6. Add the chopped rhubarb and mix.
  7. Pour into an unbaked deep-dish pie crust.
  8. Bake at 450F for 10 minutes.
  9. Turn the oven down to 350F and bake for about 60 minutes or until the center is firm.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 328Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 131mgCarbohydrates: 55gFiber: 2gSugar: 38gProtein: 4g

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If you make this, tag me on Instagram so I can see (@ellenblogs)

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8 thoughts on “Best Rhubarb Custard Pie Recipe – Dairy Free”

  1. The last time I bought rhubarb I thought it was so tangy! I have never cooked with it but I am interested to see how it would cook up in a pie. 
    Reply
  2. I forgot that the rhubarb leaves are poisonous and a no-no for the animals. I remember my mom harvesting some rhubarb from our backyard but I haven't had any since I was a kid. It takes a lot of room to grow, that I don't have. Rhubard iced tea sounds great to try.
    Reply

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