This one-crust rhubarb custard pie has been a mouthwateringly sweet-yet-tart family favorite for decades. A classic that's sure to impress!
Place sliced rhubarb and 3/4 cup granulated sugar in a medium bowl. Let sit, stirring occasionally, until you see liquid in the bottom of the bowl (about 30-45 minutes). Pour off liquid and save, if desired (see notes).
Preheat oven to 400°F. Place your deep-dish pie shell on a baking sheet and set aside.
In a large bowl, combine the remaining 1 1/4 cups granulated sugar, flour, and salt. Using a pastry cutter or fork, cut in butter until it's broken up and coated with the dry mixture. Stir in the beaten eggs until no dry spots remain. Add drained rhubarb and stir to combine.
Pour the rhubarb mixture into the unbaked pie shell. Transfer the sheet pan to the oven and bake for 15 minutes. Reduce the oven heat to 325°F (do not open the oven!) and bake until the pie only has a slight wobble in the center, about 45-60 minutes longer.
Transfer pie plate to a cooling rack and let the pie cool to room temperature. Cover the pie plate with foil then place in the refrigerator to chill before serving.
See the tips and notes in my full post above for more info on working with rhubarb including how to use frozen rhubarb, how to store your pie, what to do with the liquid left from macerating your rhubarb, and more!
Recipe adapted from Mrs. Willis W. (Magdalena) Lehman’s contribution to Our Swiss Pantry
- Serving Size: 1 slice
- Calories: 404
- Sugar: 50.7 g
- Sodium: 274.7 mg
- Fat: 12.9 g
- Saturated Fat: 4.7 g
- Carbohydrates: 69 g
- Fiber: 1.6 g
- Protein: 4.9 g
- Cholesterol: 77.4 mg
Keywords: rhubarb pie, custard pie, summer desserts