Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.
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.
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.
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.
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.
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.
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.
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.
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.
- 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)
- Preheat the oven to 450F.
- Blend sugar and butter in a bowl.
- Add nutmeg and flour
- Mix until there are no lumps.
- Add eggs (beaten smooth) and blend.
- Add the chopped rhubarb and mix.
- Pour into an unbaked deep-dish pie crust.
- Bake at 450F for 10 minutes.
- Turn the oven down to 350F and bake for about 60 minutes or until the center is firm.
Amount Per Serving: Calories: 328Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 131mgCarbohydrates: 55gFiber: 2gSugar: 38gProtein: 4g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.