Nebraska

Rhubarb Custard Pie

In Nebraska, rhubarb patches are as common as corn fields, and this pie celebrates the first harvest of spring. The tangy rhubarb stalks are mellowed by a rich vanilla custard, creating a perfect balance of tart and sweet that prairie families have treasured for generations.

1 hr 10 min 8 servings Custard Pie Spring Harvest

Equipment Needed

  • 🥧 9-inch deep dish pie pan
  • 📏 Rolling pin
  • 🥣 Large mixing bowls
  • 🥄 Whisk
  • 🔪 Sharp knife
  • 🧊 Wire cooling rack

Instructions

  1. 1

    Make the Pie Crust

    Combine flour, salt, and sugar in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough comes together. Flatten into a disk, wrap, and refrigerate for at least 1 hour.

  2. 2

    Prepare the Rhubarb

    Wash and trim rhubarb stalks, cutting into 1/2-inch pieces. In a large bowl, toss rhubarb with 1 cup sugar and 3 tablespoons flour. Let sit for 15 minutes to draw out some juices.

  3. 3

    Roll and Fit Crust

    Roll dough to a 12-inch circle on a floured surface. Transfer to a 9-inch deep dish pie pan. Trim edges to 1/2 inch overhang and crimp decoratively. Refrigerate while preparing custard.

  4. 4

    Preheat Oven

    Preheat oven to 400°F (200°C). Position rack in lower third of oven.

  5. 5

    Make the Custard

    In a medium bowl, whisk egg yolks, heavy cream, 1/3 cup sugar, vanilla, nutmeg, and salt until smooth and well combined.

  6. 6

    Assemble the Pie

    Spread the sugared rhubarb evenly in the chilled pie crust. Slowly pour the custard mixture over the rhubarb, allowing it to seep down between the pieces.

  7. 7

    Add Streusel (Optional)

    If using streusel, combine flour and brown sugar, then cut in cold butter until crumbly. Sprinkle over the top of the pie for a crunch contrast.

  8. 8

    Bake

    Bake at 400°F for 15 minutes. Reduce temperature to 350°F (175°C) and continue baking 40-50 minutes until custard is set and rhubarb is tender. The center should jiggle slightly but not be liquid. Cover edges with foil if browning too fast.

  9. 9

    Cool

    Cool completely on wire rack for at least 3 hours. The custard needs time to set fully. Can be served at room temperature or chilled.

  10. 10

    Serve

    Slice and serve with a dollop of lightly sweetened whipped cream. Store covered in refrigerator for up to 4 days.

Tips & Variations

Selecting Rhubarb

Choose stalks that are firm and crisp, not limp. Red stalks are prettiest but green ones taste the same. Early spring rhubarb is most tender and flavorful.

Reducing Tartness

If your rhubarb is very tart, increase sugar to 1 1/4 cups. You can also let the sugared rhubarb macerate longer (up to 1 hour) to mellow the flavor.

Frozen Rhubarb

Frozen rhubarb works well but releases more liquid. Thaw and drain before using, or increase flour in the rhubarb mixture by 1 tablespoon.

Strawberry-Rhubarb Version

Replace 1 cup of rhubarb with sliced strawberries for the classic combination. Reduce sugar by 2 tablespoons since strawberries add sweetness.

Preventing Soggy Bottom

For a crispier crust, brush the bottom with beaten egg white before adding filling. You can also blind bake the crust for 10 minutes before filling.

Nebraska Farm Tradition

Many Nebraska families serve this pie with a slice of sharp cheddar cheese - "apple pie without cheese is like a kiss without a squeeze" applies to rhubarb too!