Rhubarb Custard Pie Recipe

Make a Custard Pie Using Frozen or Fresh Rhubarb and Sour Cream

An easy Rhubarb Custard Pie Recipe that can be made with fresh or frozen rhubarb and sour cream.

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If you would rather make a "Strawberry Rhubarb Custard Pie", you can easily use this recipe, and substitute 1 1/2 cups of the rhubarb with 1 1/2 cups of sliced strawberries.

Ingredients

If you are using frozen rhubarb for this recipe, thaw it in a sieve, over a bowl, and discard the excess liquid.

FOR THE PIE

1 unbaked 9 or 10" pastry pie crust shell
3 1/2 cups chopped fresh or frozen rhubarb (1/2" to 1" pieces)
1/3 cup all-purpose flour
1 1/2 cups granulated sugar
1 cup sour cream

FOR THE TOPPING

1/4 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup all-purpose flour

Directions

FOR THE PIE

Line the bottom of the pasty pie crust shell with the chopped rhubarb.

In a bowl, mix together the sugar, sour cream and the flour until well combined.

Pour the mixture over the rhubarb in the pie shell.

FOR THE TOPPING

In a small bowl, with a fork, mix the butter and the brown sugar.

Add the flour, a little at a time, until the mixture resembles coarse crumbs.

Sprinkle the topping over the pie filling.

Bake at 450° F to 15 minutes, and then reduce the oven temperature to 350° F, and bake for about another 35 - 45 minutes, or until filling starts to bubble.

Serve warm or chilled with ice cream or whipped cream.

Serves 6.

Do you ever have issues with the pie crust edges becoming too dark or burning, with the pie center not yet finished baking?

If so, check out these helpful tips:

GO to The Pie Crust Shield – How to Protect Pie Crust Edges from Burning

How to do you store your flour to ensure it stays fresh? Check out these tips for flour storage.

GO to Flour Storage – How to Keep Your Flour Fresh

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