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    Home » Amish Recipes

    Amish Rhubarb Custard Pie Recipe

    05/23/2022 by Anna 13 Comments

    Jump to Recipe Print Recipe

    Amish Rhubarb Pie

    It's rhubarb season! And what a delight it is to have Amish rhubarb custard pie with fresh rhubarb once again.

    I love rhubarb desserts, drinks, etc., and I haven't had any in a while. So this Amish rhubarb pie is tasting quite delicious! But help me, I can't stop eating it!

    rhubarb-custard-pie

    What is Rhubarb?

    Rhubarb is a spring vegetable (although it's often thought of as a fruit), one of the few that is still truly seasonal. The edible part of this perennial plant is the vibrant pink or green stalk, which is almost always cooked with lots of sugar because it is very sour.

    Eating raw rhubarb stalks is completely safe (the roots and leaves, however, are poisonous), although it's just as mouth-puckering as eating a lemon. But you should try a little slice the next time you’re cooking with it just to experience its purest flavor.

    What rhubarb tastes like though, is really a question about what it tastes like when it’s cooked with sugar to make it palatable. Then, it tastes pleasantly tart and adds great flavor to baked goods, jams, etc. And it also pairs well with strawberries, which are in season around the same time. 

    rhubarb
    rhubarb-in-pie-crust
    rhubarb-in-crust-and-custard-filling

    Growing Rhubarb

    I've been wanting to get this Amish Rhubarb Custard Pie recipe posted, but have been struggling to find any fresh rhubarb. Thankfully, I finally found some at our local Mennonite bulk food store. And I'm enjoying every bit of the two bunches that I bought.

    I've tried to start a rhubarb plant several times over the years, and it just keeps dying on me. I am wanting to try it again though, and maybe I need to do more research on how to grow rhubarb.

    My Amish mom had a big patch of rhubarb, and we harvested lots of fresh rhubarb every spring. We usually had enough to sell some to a local grocer as well.

    The big patch of rhubarb came back up every year, and I don't remember ever replanting it.

    I think my mom may have put horse manure mixed with straw around it to fertilize and mulch it. But I never realized that it was difficult to grow. And hopefully, I can figure out the secret to getting the plants started and keeping them alive. Because I'd love to have a patch of rhubarb.

    Can I Use Frozen Rhubarb to make this Old-Fashioned Rhubarb Custard Pie?

    Until I can get my patch of rhubarb growing, I'll be happy to buy fresh rhubarb wherever I can find it. Because when spring comes around, I start craving fresh rhubarb pie.

    You can, however, also make this rhubarb pie using frozen rhubarb. (But our local grocery stores don't even carry frozen rhubarb. So I was having a hard time finding any rhubarb at all.)

    But when using frozen rhubarb, it is recommended to thaw and drain the rhubarb before adding it to pie filling. Thaw, drain, and toss it with about a teaspoon or two of flour before pouring it into the pie crust.

    rhubarb-pie
    rhubarb-custard-pie-slices

    Easy Amish Rhubarb Custard Pie

    This rhubarb custard pie is super easy to make. Especially if you already have a pie crust prepared. You can easily make a homemade pie crust, using my flaky crust recipe. Or use a store-bought crust, if you prefer.

    Cut the rhubarb stalks into small bite-sized chunks. And put the chopped rhubarb pieces into the bottom of an unbaked pie crust.

    Now all that's left to do is simply mix the custard ingredients. Pour it over the rhubarb, and your pie is ready to bake.

    It can't get much easier to make a super delicious pie!

    slice-of-Amish-rhubarb-pie-brown-checkered-towel-and-coffee-mug

    Custard Rhubarb Pie

    There are many different recipes for rhubarb pie, and honestly, they're all delicious. But this rhubarb custard pie is a classic, creamy, decadent pie that I absolutely adore! The sweet and creamy custard balances out the tart rhubarb so well.

    Last week I made two different rhubarb pies so that I can compare the taste and see which one is my favorite. I made this rhubarb custard pie and a sour cream rhubarb pie with a crumb topping. They are both amazing!

    But this Amish rhubarb custard pie won the competition with me. However, the sour cream rhubarb pie won my daughter's vote. And it is amazing as well.

    More Amish Pie Recipes that you may want to try...

    Amish Raisin Pie Recipe

    Amish Wet Bottom Shoofly Pie Recipe

    Lemon Sponge Pie Recipe

    Creamy Pecan Pie Recipe

    Amish Peanut Butter Cream Pie Recipe

    Items you may need...

    AMAZON DISCLOSURE: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. If you click on the link to make a purchase, I may earn a small commission at no extra cost to you. Thank you.

    slice-of-rhubarb-pie

    Amish Rhubarb Custard Pie Recipe

    Rhubarb custard pie is very easy to make, with a flaky pie crust that's filled with tart rhubarb and rich egg custard. A classic and delicious springtime dessert.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American, Amish
    Servings 8 servings
    Calories 295 kcal

    Ingredients
      

    • 2 heaping c. rhubarb, chopped (approx. 6 medium stalks)
    • 1 c. sugar
    • 3 Tbsp. flour
    • 1/4 tsp. salt
    • 3 large eggs, beaten
    • 3/4 c. whole milk (can also use half and half or heavy cream, if you prefer)
    • 1 Tbsp. butter, melted
    • 1 tsp. vanilla extract
    • 1 unbaked (9") pie crust

    Instructions
     

    • Preheat oven to 425°.
    • Cut the rhubarb stalks into small bite-sized pieces. Spread it into the bottom of an unbaked pie shell.
      2 heaping c. rhubarb, chopped (approx. 6 medium stalks), 1 unbaked (9") pie crust
    • In a separate bowl, mix the sugar, flour, and salt. Add beaten eggs, milk, butter, and vanilla, and mix well.
      1 c. sugar, 3 Tbsp. flour, 1/4 tsp. salt, 3/4 c. whole milk (can also use half and half or heavy cream, if you prefer), 3 large eggs, beaten, 1 Tbsp. butter, melted, 1 tsp. vanilla extract
    • Pour the custard mixture over the top of the rhubarb. Carefully transfer your pie into the oven. (I move my oven rack to about the center, or just below the center, of the oven.)
    • Bake at 425° for 10 minutes. Then reduce the temperature to 325° and bake for another 40 - 45 minutes.
    • The pie is done when it appears firm around the edges and slightly jiggly in the center.
    • Chill and enjoy! Keep any leftovers refrigerated.

    Notes

    This pie can be made with frozen rhubarb. However, I recommend that you thaw and drain the rhubarb, and then toss it with about a teaspoon or two of flour before adding it to the pie shell.
    Keep the pie loosely covered in the refrigerator. It will be good for up to 5 days, although the crust may begin to get a bit soggy. It's always best within 2 or 3 days.
    *Nutrition is approximate.

    Nutrition

    Serving: 1sliceCalories: 295kcalCarbohydrates: 48gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 68mgSodium: 193mgPotassium: 255mgFiber: 2gSugar: 31gVitamin A: 232IUVitamin C: 5mgCalcium: 93mgIron: 1mg
    Keyword Amish Rhubarb Custard Pie Recipe, Amish Rhubarb Pie
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Steven Svendsen

      May 10, 2023 at 3:59 pm

      Can I use 2% MILK?

      Reply
      • Anna

        May 11, 2023 at 8:28 am

        I have never tried it with anything less than whole milk. I would probably tend to use cream rather than 2% milk. But if you have nothing but 2%, you can use it but maybe add a touch more flour or an extra egg.

        Reply
    2. matt

      April 30, 2023 at 5:31 pm

      I tried this and the middle came out runny and mostly liquid. I even left it in the oven for 15 additional minutes from what the recipe says. Still stayed runny and doesn't seem like the filling will ever set up. I'm not sure what happened or why? Followed the recipe with no changes. It had a good flavor but was more like rhubarb cream soup. Hmmm? Any idea what might have happened?

      Reply
      • Anna

        April 30, 2023 at 9:26 pm

        Hmmm...I'm sorry that it didn't turn out for you. Did you use fresh rhubarb or frozen? If you followed the recipe correctly, adding flour and eggs, I see no reason why it didn't set. If you used frozen rhubarb and didn't thaw and drain it first, that could be the problem.

        Reply
        • matt

          May 01, 2023 at 9:23 am

          I used fresh rhubarb from Lancaster, PA! 1st of the season, super nice. I added the flour and eggs. We cook frequently and have for years so we're familiar with baking and recipes. It seemed like maybe too much liquid to egg/flour? Who knows? I was so excited for this, we frequently eat Amish food and love it.
          We used your pie crust recipe for this and it came out great! Used our fresh, raw butter we just got from Lancaster. Yumm!

          Reply
          • Anna

            May 01, 2023 at 9:47 am

            I'm sorry. It always sets up for me, so I'm not sure what the issue was? But I have adjusted the recipe a bit and will be trying it again.

            Reply
            • Matt

              May 01, 2023 at 11:55 am

              Who knows? If it sets up for you, I'm guessing I was off on a measurement. No worries. I enjoy your recipes, knowledge and stories! Keep it up. Living close to Lancaster makes me sooo happy! It's a wonderful place!!

    3. Lou

      March 08, 2023 at 7:46 pm

      5 stars
      Excellent authentic Amish recipe. If you want that delicious creamy rhubarb pie your Amish or Mennonite mom used to make then this is the recipe for you. So delicious!

      Reply
      • Anna

        March 08, 2023 at 9:39 pm

        Thank you for the kind comment.

        Reply
    4. Suzanne

      June 07, 2022 at 4:10 pm

      5 stars
      Good Morning Anna!
      I found you when searching for Rhubarb Custard Pie - my favorite recipe from my Amish cookbook that I can't put my hands on right now. Every year, I would travel to visit my grandmother who had moved to Arkansas and brought Rhubarb with me from Iowa. That was always a highlight of my year. Thank you for sharing this recipe online! It is really a delicious one.
      I loved reading about your journey. I'm glad you know my Savior! Isn't He Wonderful! 🙂
      Suzanne

      Reply
      • Anna

        June 07, 2022 at 4:17 pm

        I'm so glad you are here! Thank you for your comment! God is good!

        Reply
    5. ChrisF

      May 29, 2022 at 7:11 pm

      I wonder if you live where it’s too warm for rhubarb to thrive?

      Reply
      • Anna

        May 30, 2022 at 3:42 pm

        It does get hot here, but I'll keep trying. 🙂

        Reply

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    Hi, I’m Anna. I grew up Amish in the Lancaster County, Pa. area (the heart of Amish country). I currently live in a small rural town in Missouri and am a homeschool mom to 4 great kids. Some of my favorite things to do are spending time in the kitchen, (baking and preparing meals from scratch), gardening, and spending time with my lovely family.

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