Rhubarb Custard Pie with Oatmeal Crust

May 30, 2014 (Last Updated: July 15, 2020)
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Perfect for spring and summer, this beautifully rustic yet refined Rhubarb Custard Pie is great for any occasion. A layer of tart-sweet rhubarb filling sits beneath creamy vanilla-infused custard. A simple oatmeal crust brings this decadent pie to fruition.

a slice of rhubarb custard pie on a white plate with a fork on the side

Pie is so versatile, from the many ways to make a pie crust to the limitless filling types. Single crust or double crust? Fruit or chocolate?

Any pie book worth it’s weight in butter (yes, butter!) will feature a nice range of pies perfect for any season. The Four & Twenty Blackbirds Pie Book fits the bill. I made countless pies from this book over the years, and I really love the creativity of the recipes.

This Rhubarb Custard Pie begins with a rustic oat crumble crust. The rhubarb filling is so delicious! It’s thick, sweet, and just a bit tart. It’s so colorful and peeks out between the crust and custard when you slice up pieces.

The rich and creamy custard atop the rhubarb filling kind of sandwiches it into the center of the pie. It’s really such a lovely surprise, especially for unsuspecting diners.

a slice of rhubarb custard pie with a blue pie plate in the background

How to make it

Begin by making the oat crumble crust. Combine granulated and brown sugars, oats, flour, salt, ground allspice, ground cardamom, and ground cinnamon. Add butter, and rub together to combine. Then gently press the crust mixture into a pie plate. Freeze until solid, then bake until set.

Next, combine chopped rhubarb, sugar, cornstarch, and salt in a saucepan. Cook until you have a thick sauce, about 10 minutes. Cool until you’re ready to assemble.

Make the custard next. Whisk together sugar, salt, heavy cream, sour cream, nutmeg, and vanilla paste, and then add eggs.

When the crust and filling are both cool, you can begin to assemble your rhubarb custard pie! First spread the thick rhubarb mixture into the prepared crust. Then strain the cream mixture over the rhubarb.

step by step photos of assembling a rhubarb custard pie

Bake until the pie is set but still slightly wobbly in the center. Cool completely before serving.

Tips and tricks

The recipe says to not grease your pan. But just beware when you press the crust into it not to be too vigorous or it may stick after all.

I have made this pie in glass and ceramic pie dishes. I’ve had better results in ceramic in regards to not sticking, even though it takes longer to bake in ceramic.

Make sure you don’t overbake this pie. If you do, the custard can break. It should still be a bit wobbly in the center, and will continue to set as it cools.

a close up of a slice of rhubarb custard pie on a white plate

Other pie recipes you may like

closeup of a slice of rhubarb custard pie with a blue pie plate in the background

Have you ever tried a rhubarb custard pie? It’s a gorgeous and delicious option for a pie made with rhubarb that doesn’t follow the typical strawberry rhubarb script. If you try this recipe, don’t forget to rate it and leave me a comment letting me know what you think. Thanks!

Rhubarb custard pie on a white plate

Rhubarb Custard Pie

Victoria
A beautiful and elegant pie for spring! Simple rhubarb jam is topped with decadent custard, and finished in an oat crumble crust to yield this picture perfect pie.
Prep Time 35 mins
Cook Time 1 hr 15 mins
Chilling Time 3 hrs
Total Time 4 hrs 50 mins
Course Dessert
Cuisine American
Servings 1 (9 inch) pie (8 to 10 servings)
Calories 291 kcal

Ingredients
  

Oat Crumble Crust:

  • 2 tablespoons granulated sugar
  • 1/4 cup packed light brown sugar
  • 3/4 cup rolled oats
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground cinnamon
  • 4 tablespoons (1/2 stick) unsalted butter cut into 1/2-inch cubes, at room temperature

Filling:

  • 1 pound fresh rhubarb, chopped into 1-inch pieces (about 3 cups)
  • 1 1/4 cups granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 1/4 cup heavy cream
  • 3/4 cup sour cream
  • 1/8 teaspoon fresh grated nutmeg
  • 1/2 teaspoon vanilla paste (Nielsen-Massey makes a readily available one)
  • 2 large eggs

Instructions
 

  • To make the crust: Stir together the ingredients except the butter in a large bowl. Sprinkle in the butter pieces and toss to coat. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogeneous.
  • Press evenly into the bottom and sides (it’s a bit sticky, you may want to lightly wet your fingers before you press the crust into the pan) of an ungreased, preferable metal 9-inch pie pan. Freeze until solid, about 15 minutes. Meanwhile, preheat the oven to 350 degrees F. Bake on the middle oven rack for 18 to 20 minutes. If the crust slumps or cracks while baking, gently push the crumble back into place, while hot, with a clean, folded kitchen towel. Cool completely before filling. The crust will keep refrigerated for 5 days or frozen for 1 month.
  • To make the pie: Position a rack in the center of the oven and preheat the oven to 325 degrees F. Place the prebaked pie shell on a rimmed baking sheet.
  • In a medium saucepan, combine the rhubarb, 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt. Cook over medium heat until the rhubarb is cooked down into a thick sauce, about 10 minutes. Set aside to cool while preparing the custard.
  • In a large bowl, combine the remaining 1/2 cup sugar, remaining 1/4 teaspoon salt, heavy and sour creams, nutmeg, and vanilla paste, and mix until smooth. Stir in the eggs one at a time and mix well.
  • Spread the rhubarb mixture evenly in the prebaked crust, strain the cream mixture through a fine-mesh sieve directly over the rhubarb. Bake on the middle rack of the oven for 25 to 30 minutes (mine baked nearly twice as long, about 60 minutes! This could have been because I used a ceramic pie dish instead of metal, but just keep an eye on it and check for signs of doneness instead of relying solely on the timer), rotating 180 degrees when the edges start to set, about 15 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly. Be careful not to overbake or the custard can curdle and separate; the filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool. The pie will keep refrigerated for 2 days or at room temperature for 1 day.

Notes & Nutrition

  • The recipe says to not grease your pan. But just beware when you press the crust into it not to be too vigorous or it may stick after all.
  • I have made this pie in glass and ceramic pie dishes. I’ve had better results in ceramic in regards to not sticking, even though it takes longer to bake in ceramic.
  • Make sure you don’t overbake this pie. If you do, the custard can break. It should still be a bit wobbly in the center, and will continue to set as it cools.
Adapted from The Four & Twenty Blackbirds Pie Book
Servings 10.0 * calories 291 * Total Fat 11 g * Saturated Fat 7 g * Monounsaturated Fat 1 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 57 mg * Sodium 150 mg * Potassium 180 mg * Total Carbohydrate 45 g * Dietary Fiber 2 g * Sugars 35 g * Protein 3 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*

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close up of a slice of homemade rhubarb custard pie on a white plate

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