Print

Creamy Rhubarb Custard Pie Recipe Easy Homemade Vanilla Bean Delight

creamy rhubarb custard pie - featured image
Print Recipe

A luscious pie combining tangy rhubarb with silky vanilla bean custard, perfect for spring and summer gatherings. This easy homemade dessert balances tart and sweet with a flaky crust and creamy filling.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 3 cups fresh rhubarb, chopped into 1/2-inch pieces (about 400g)
  • 3/4 cup granulated sugar (adjust to taste)
  • 2 tablespoons cornstarch
  • 2 large eggs, room temperature
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 vanilla bean, split and seeds scraped (or 1 tablespoon pure vanilla extract)
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together flour and salt. Add cold, cubed butter and work into flour until mixture resembles coarse crumbs with pea-sized bits. Gradually add ice water, one tablespoon at a time, stirring gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Rhubarb: Toss chopped rhubarb with sugar and cornstarch in a bowl. Let sit for 10 minutes to macerate and release juices.
  3. Roll Out the Dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to pie dish, gently pressing to fit. Trim excess dough leaving about a 1-inch overhang, fold edges under, and crimp decoratively. Chill crust in fridge while preparing custard.
  4. Preheat Oven: Set oven to 375°F (190°C).
  5. Make the Custard: In a medium bowl, whisk eggs, heavy cream, whole milk, sugar, and salt. Scrape seeds from vanilla bean pod into mix or add vanilla extract. Whisk until combined and slightly frothy.
  6. Assemble the Pie: Spread rhubarb mixture evenly over chilled pie crust. Pour custard gently over rhubarb, letting it seep in but not overflow.
  7. Bake: Place pie on middle rack and bake for 45-50 minutes until custard is set but slightly wobbly in center and crust is golden with bubbling rhubarb edges.
  8. Cool: Remove pie from oven and let cool completely on wire rack for about 2 hours to allow custard to fully set.

Notes

If crust edges brown too fast, cover with foil halfway through baking. Tap custard gently before baking to release air bubbles. Chill dough well to prevent shrinking. Use fresh vanilla bean for best aroma. Let pie cool fully before slicing to avoid runny custard. Frozen rhubarb can be used if thawed and drained. For gluten-free crust, use almond flour and tapioca starch. Dairy-free version possible with coconut cream and almond milk.

Nutrition

Keywords: rhubarb custard pie, creamy pie, vanilla bean dessert, spring dessert, homemade pie, easy custard pie, rhubarb recipe

Find it online: https://chrisfeasts.com/creamy-rhubarb-custard-pie-recipe-easy-homemade-vanilla-bean-delight/