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Easy Tangy Rhubarb Custard Pie Recipe with Crispy Lattice Top Perfect for Spring

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A quick and easy pie balancing tart rhubarb with a silky custard filling and a crispy, buttery lattice crust. Perfect for spring gatherings and potlucks.

Ingredients

Scale
  • 4 cups fresh rhubarb stalks, chopped into 1/2-inch pieces
  • 3/4 cup granulated sugar (adjust to taste)
  • 3 large eggs, room temperature
  • 1 cup heavy cream or half-and-half (can substitute with full-fat coconut milk for dairy-free)
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 teaspoon salt
  • Egg wash (1 beaten egg mixed with a splash of water or milk)
  • Turbinado sugar or coarse sugar for sprinkling

Instructions

  1. Make the pie crust: In a large bowl, combine 1 1/4 cups all-purpose flour with 1/4 teaspoon salt. Cut in 1/2 cup cold unsalted butter until mixture resembles coarse crumbs. Add 3-4 tablespoons ice water, mixing gently until dough just comes together. Wrap in plastic and chill for 30 minutes.
  2. Prepare the rhubarb filling: Toss 4 cups chopped rhubarb with 3/4 cup granulated sugar and 2 tablespoons flour. Let sit for 10 minutes to soften tartness.
  3. Make the custard: Whisk 3 large eggs until smooth. Slowly whisk in 1 cup heavy cream and 1 teaspoon vanilla extract until silky and combined.
  4. Roll out the crust: On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to pie dish, pressing into bottom and sides. Trim overhang leaving about 1 inch for lattice.
  5. Assemble the pie: Pour rhubarb mixture evenly into crust. Slowly pour custard over rhubarb, letting it settle naturally.
  6. Create the lattice: Roll out reserved dough and cut into 1/2-inch strips. Lay half strips horizontally over pie. Fold back every other strip, lay one strip vertically, then unfold. Repeat alternating until lattice is complete. Trim and press edges to seal.
  7. Finish and bake: Brush lattice with egg wash and sprinkle with coarse sugar. Bake at 375°F for 45-50 minutes until crust is golden and filling is set but slightly jiggly.
  8. Cool completely: Let pie cool at least 2 hours before slicing to allow custard to firm up.

Notes

If crust edges brown too quickly, cover with foil halfway through baking. Chill dough well to maintain lattice crispness. Let pie cool completely before slicing for best custard texture. Frozen rhubarb can be used if thawed and drained. Egg wash is essential for golden, crunchy lattice.

Nutrition

Keywords: rhubarb pie, custard pie, lattice crust, spring dessert, easy pie recipe, tangy pie, rhubarb custard pie

Find it online: https://yumnode.com/easy-tangy-rhubarb-custard-pie-recipe-with-crispy-lattice-top-perfect-for-spring/