Rhubarb season always feels like a quiet celebration at our house those ruby red stalks show up just as spring gets serious, and nothing quite says “home” like a fresh-baked pie cooling on the counter.
This Amish Rhubarb Custard Pie is one of those humble, no-fuss recipes that quietly steals the show. It’s tangy, creamy, and just sweet enough one of those desserts that feels both nostalgic and refreshingly simple. The real magic? It’s incredibly easy to make, yet tastes like you spent all afternoon on it.
The creamy custard base balances the rhubarb’s tartness beautifully, and the texture is silky smooth with just the right amount of bite. A splash of vanilla and a touch of melted butter bring everything together in that classic, old-world Amish way.
For a little extra joy, I love serving it with The Shortbread Cookies on the side and a glass of Strawberry Basil Lemonade trust me, it’s a winning combo. This pie is more than dessert it’s a moment. And the best part? It fits beautifully into a lighter lifestyle.
Rhubarb is naturally low in calories and high in fiber, making this a comforting choice that doesn’t derail your goals. In fact, rhubarb contains only 21 calories per 100 grams, which means you can enjoy a slice without guilt.
This recipe’s been trending lately because people are rediscovering old-fashioned pies that taste like real food not overly sweet, not complicated, just honest, seasonal goodness. Whether you’re using fresh-picked rhubarb from the garden or grabbing stalks from the market, this one is bound to become a staple in your kitchen.
If you’ve got your own twist or memory tied to rhubarb pie, I’d love to hear it drop it in the comments!
Why This Rhubarb Custard Pie Is My Favorite?
From my kitchen to yours, here’s why this humble Amish classic has become a repeat favorite:
- A Comforting Rainy Day Bake: I first made this pie on a gloomy spring afternoon, and the aroma of vanilla, butter, and baked rhubarb filling the kitchen felt like instant therapy.
- My Family’s Most-Requested Dessert: It’s now my go-to for potlucks and Sunday dinners. It looks beautifully rustic, takes minimal prep, and there are never leftovers.
- Lighter Without Losing Flavor: Swapping in half and half for heavy cream was a game changer. It’s still creamy and satisfying but feels just a bit lighter—perfect for everyday indulgence.
- A Smarter Sweet Option: Rhubarb is naturally low in calories and high in fiber, so I feel good about enjoying this treat—even when I want something decadent.
- Converts Even the Rhubarb-Skeptics: The balance of tangy rhubarb and velvety custard is pure magic. Even my friends who usually avoid rhubarb end up asking for seconds.
Amish Rhubarb Custard Pie Recipe
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Knife and Cutting Board
- 9-inch pie dish
- Oven
- Cooling rack
Ingredients
- 2 heaping c. rhubarb chopped (approx. 6 medium stalks)
- 1 c. sugar
- 3 Tbsp. flour
- ¼ tsp. salt
- 3 large eggs beaten
- ¾ c. half and half or heavy cream
- 1 Tbsp. butter melted
- 1 tsp. vanilla extract
- 1 unbaked 9″ pie crust
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix sugar, flour, and salt.
- Add beaten eggs, half and half, vanilla, and melted butter; whisk until smooth.
- Fold in chopped rhubarb and stir gently.
- Pour the filling into an unbaked 9" pie crust.
- Place the pie on the center rack of the oven.
- Bake for 45–50 minutes, or until the center is set and the crust is golden.
- Let cool on a rack before slicing and serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 299kcal |
| Carbohydrates | 45g |
| Protein | 5g |
| Fat | 11g |
| Sugar | 31g |
| Sodium | 196mg |
Helpful Tips For You!
- Don’t overmix the custard: Once you’ve combined the eggs, sugar, cream, and flavorings, mix just enough to bring it together. Overmixing can create too many bubbles, which might affect the smoothness of the custard.
- Let chopped rhubarb rest briefly in a colander: If your rhubarb is extra juicy, give it 5–10 minutes in a colander after chopping. This prevents excess moisture from making your custard watery.
- Place the pie dish on a baking sheet: Not just for catching drips—this also makes it easier to rotate halfway through baking, which helps it cook evenly and avoid overbrowning on one side.
- Give it a gentle wobble test: To check doneness, gently shake the pie. The edges should be set while the center has a slight jiggle. It will finish setting as it cools.
- Cool completely before slicing: As tempting as it is to cut while warm, letting the pie cool allows the custard to fully set. If you’re in a rush, a short chill in the fridge helps.
- Try blind-baking the crust next time: For a crispier bottom, especially if your rhubarb is extra moist, you can blind-bake the crust for 10 minutes and cool it before adding the filling.
Quick Questions?
Q. Can I use frozen rhubarb instead of fresh?
Ans: Yes, just make sure to thaw and drain it well. Too much liquid can make the custard runny.
Q. Should I blind-bake the crust?
Ans: It’s optional, but if you prefer a crispier bottom, blind-bake it for 10 minutes at 375°F, then let it cool before adding the filling.
Q. Can I make it ahead of time?
Ans: Absolutely! This pie keeps well in the fridge for up to 2 days. In fact, the flavor deepens as it sits.
Q. How do I store leftovers?
Ans: Cover loosely with foil or plastic wrap and refrigerate. For best texture, eat within 2–3 days.
Q. Can I use milk instead of cream or half and half?
Ans: You can, but the custard may be slightly less rich and more delicate. Whole milk is the best alternative.
Q. Is it freezer-friendly?
Ans: Yes, but freeze after baking and cooling completely. Wrap it tightly and use within a month for best results.
