This recipe for Amish Rhubarb & Custard Pie is a real blast from the past. I remember eating slices of this delicious creamy custard pie when I lived in Lancaster County, Pennsylvania, in the Sates.
Not Another Rhubarb Crumble!
This recipe for Amish Rhubarb & Custard Pie is a real blast from the past. I remember eating slices of this delicious creamy custard pie when I lived in Lancaster County, Pennsylvania, in the Sates. The original recipe was given to me by a friend who lived close by, and had been shared in a recipes column in the local newspaper by an Amish lady. I saw the local PA Dutch Amish community regularly where I lived in Elizabethtown.
They would drive into town in there horse-drawn buggys, and their simple, rural lifestyle fascinated me. This pie makes good use of seasonal fresh rhubarb and makes a change from the ubiquitous rhubarb crumble. Serve the pie in slices once it has cooled, with cream, custard or ice cream. The original recipe was in US Cups, which I have converted into metric. I will add the US cups and Imperial measurements in the recipe notes at the end of my post.
Now don’t get me wrong, I LOVE rhubarb crumble, especially with custard. But, it is nice to ring the changes now and then, and this Amish Rhubarb & Custard Pie is JUST divine and makes a fabulous change from “Le Crumble”. It’s a lovely recipe that is very easy to make, where you can use a ready-made (unbaked) pie crust for ease, if making homemade pastry isn’t for you. Or, you can use ready-rolled ready-made shortcrust pastry too, again for ease.
This Amish Rhubarb & Custard Pie creates its own custard filling as it bakes, which is perfectly balanced with the tart rhubarb. I remember these pies being entered into local County Fair’s baking section when I lived in PA, all set out to be tasted and judged, hopefully with a chance of winning that coveted coveted Blue Ribbon (first prize) and certificate.
Substitutions and Other Measurments
As I mentioned earlier on, this recipe for Amish Rhubarb & Custard Pie was sent in to the local newspaper where I lived. It is a very popular Amish recipe, but I’ve also seen it in Shaker and Mennonite cookbooks too. I suspect it is popular as it’s an easy recipe to make when you have an abundance of excess rhubarb, and, which is perfect for large families, which these communities still tend to have.
I’ve listed some substitutions and other measurements to help you out below:
- Recipe in US Cups: 3 cups of rhubarb; 1/2 cup of heavy cream; 1/2 cup sugar; 3 tablespoons corn starch.
- Recipe in Imperial: 1lb rhubarb; 4 fluid ounces double cream; 4 ounces sugar and 1 1/2 ounces cornflour.
- Fruit substitutions: Gooseberries; Strawberries; Strawberries mixed with Rhubarb; Raspberries; Blackcurrants mixed with other soft fruit such as Redcurrants, White Currants and Raspberries & Strawberries.
- Puff pastry can be used in place of shortcrust pastry.
I love historical and regional recipes and this Amish Rhubarb & Custard Pie recipe has been made and enjoyed countless times over the years. I HAVE tried it with some of the fruit substitutions I’ve listed above, and my favourite was the strawberry and rhubarb combination, as well as the gooseberry version too.
You CAN use frozen rhubarb, but it MUST be fully defrosted and drained, otherwise there will be too much liquid and the custard won’t set properly. You can’t use tinned rhubarb sadly, I have tried, and it’s just too mushy and liquid and I was left with a very soggy bottom and a pink and yellow mess!
My recipe for Amish Rhubarb & Custard Pie is shared in a printable recipe card AT THE END OF THIS POST, and if you make this recipe, PLEASE do let me know by leaving a comment below. I’m also happy to help with any questions you may have too, again, just leave your query below and I’ll get back to you as soon as possible. Karen
More Rhubarb Recipes
I have asked my blogging friends to share their favourite rhubarb recipes and here they are in a list below:
- DELICIOUS SPICED RHUBARB CHUTNEY by Sneaky Veg
- Roasted Rhubarb Ice Cream (No Churn) by Curly’s Cooking
- RHUBARB CHEESECAKE BARS by Farmersgirl Kitchen
- Spiced Lamb Chops with Rhubarb by Eat Like a Girl
- RHUBARB AND BLACKBERRY COUNTRY CAKE by Belleau Kitchen
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Step By Step Instructions
You’ll find the full and printable recipe at the end of this post.
- Pre-heat oven to 200C/400F/Gas mark 6. Grease a 23cm (9″) pie dish and line it with shortcrust pastry. I used 320g (12ozs) of homemade shortcrust pastry, but you can also use a ready-made unbaked pie shell as sold in the supermarkets, or use ready-rolled shortcrust pastry.
- Arrange the rhubarb pieces in the unbaked pie shell, or shortcrust pastry pie crust.
- Mix the cornflour with a little of the cream to make a smooth paste with no lumps and then add the rest of the cream, mix well.
- Add the vanilla extract or paste and mix well before adding the beaten eggs, sugar and salt. Whisk to make a smooth custard.
- Pour the custard mixture over the rhubarb pieces and shake slightly to even it out.
- Bake in pre-heated oven at 200C/400F/Gas mark 6 for 15 minutes, before turning the temperature down to 160C/320F/Gas mark 4 and baking for a further 25 to 30 minutes, or until the centre of the custard has set but is still slightly wobbly.
- Remove the pie from the oven and allow to COOL COMPLETELY before cutting into slices to serve.
- Store the pie in the fridge or covered in a cool place. Eat within 2 days.
- Serve the pie in slices once it has cooled, with cream, custard or ice cream.
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Amish Rhubarb & Custard Pie Recipe
Amish Rhubarb & Custard Pie
This recipe for Amish Rhubarb & Custard Pie is a real blast from the past. I remember eating slices of this delicious creamy custard pie when I lived in Lancaster County, Pennsylvania, in the Sates. The original recipe was given to me by a friend who lived close by, and had been shared in a recipes column in the local newspaper by an Amish lady. I saw the local PA Dutch Amish community regularly where I lived in Elizabethtown...they would drive into town in there horse-drawn buggys, and their simple, rural lifestyle fascinate me. This pie makes good use of seasonal fresh rhubarb and makes a change from the ubiquitous rhubarb crumble. Serve the pie in slices once it has cooled, with cream, custard or ice cream. NB: The original recipe was in US Cups, which I have converted into metric. I will add the US cups and Imperial measurements in the recipe notes.
Ingredients
- Unbaked pie shell, 23cm (9"), OR 320g shortcrust pastry
- 450g fresh rhubarb, cut into small pieces
- 3 tablespoons cornflour
- 120mls double cream
- 1 teaspoon vanilla extract or vanilla paste
- 3 free-range eggs, beaten
- 100g caster sugar
- Pinch of salt
- Demerara sugar, for sprinkling
Instructions
- Pre-heat oven to 200C/400F/Gas mark 6. Grease a 23cm (9") pie dish and line it with shortcrust pastry. I used 320g (12ozs) of homemade shortcrust pastry, but you can also use a ready-made unbaked pie shell as sold in the supermarkets, or use ready-rolled shortcrust pastry.
- Arrange the rhubarb pieces in the unbaked pie shell, or shortcrust pastry pie crust.
- Mix the cornflour with a little of the cream to make a smooth paste with no lumps and then add the rest of the cream, mix well.
- Add the vanilla extract or paste and mix well before adding the beaten eggs, sugar and salt. Whisk to make a smooth custard.
- Pour the custard mixture over the rhubarb pieces and shake slightly to even it out. Sprinkle the Demerara sugar over the top.
- Bake in pre-heated oven at 200C/400F/Gas mark 6 for 15 minutes, before turning the temperature down to 160C/320F/Gas mark 4 and baking for a further 25 to 30 minutes, or until the centre of the custard has set but is still slightly wobbly.
- Remove the pie from the oven and allow to COOL COMPLETELY before cutting into slices to serve.
- Store the pie in the fridge or covered in a cool place. Eat within 2 days.
Notes
Recipe in US Cups: 3 cups of rhubarb; 1/2 cup of heavy cream; 1/2 cup sugar; 3 tablespoons corn starch.
Recipe in Imperial: 1lb rhubarb; 4 fluid ounces double cream; 4 ounces sugar and 1 1/2 ounces cornflour.
A shortcrust pastry recipe is here:
340g SR flour (12 ozs)
160g butter (6 ozs)
cold water (to mix, about 30ml)
pinch of salt
Basic Shortcrust Pastry - my mum's recipe for shortcrust pastry which uses SR flour and not plain flour for a lovely light texture.
Step 1. Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs.
Step 2. Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best. Allow pastry dough to chill and "relax" for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film.
Step 3. Turn dough on to a floured surface and knead lightly. Roll out and use as required.
Fruit substitutions: Gooseberries; Strawberries; Strawberries mixed with Rhubarb; Raspberries; Blackcurrants mixed with other soft fruit such as Redcurrants, White Currants and Raspberries & Strawberries.
Puff pastry can be used in place of shortcrust pastry.
Nutrition Information
Yield 8 Slices Serving Size 1Amount Per Serving Calories 371Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 111mgSodium 246mgCarbohydrates 45gFiber 3gSugar 24gProtein 8g
Nutrition information is an approximate calculation based on the ingredients listed and it can vary according to portion sizes and when different ingredients are used
I have added today’s recipe to this week’s Cook Blog Share
Janice Pattie says
Oh, I’m definitely going to try this, Karen. It sounds lovely and a little bit different. Thanks for including a link to my cheesecake bars.
Karen Burns-Booth says
As a fellow rhubarb lover, I think you will LOVE this Janice, as it is basically a rhubarb and custard tart! LOVE the look of your cheesecake bars too! 🙂
Mandy says
This sounds lovely. I really like rhubarb crumble and pie but as you say it’s good to try something different once in a while. Thanks for linking to my chutney.
Karen Burns-Booth says
Thank you Mandy! I am a bot of a rhubarb addict and love it in sweet AND savoury dishes when it is in season! 🙂 Your chutney sounds lush too – Karen
Cat | Curly's Cooking says
What a lovely sounding recipe. A great change from crumbles which are delicious but can get repetitive if you have a lot of rhubarb to eat!
Karen Burns-Booth says
I DO love crumbles Cat, but as you say, it’s nice to ring the changes! Karen
Chloe Edges says
Wow looks gorgeous! (As always!)
Karen Burns-Booth says
Thanks so much Chloe! 🙂
Margaret says
I live not to far from Mennonite country in Canada and love to visit the market and see all their baking. Have you ever tried Rhubarb and Pineapple pie with a strusel topping. Delicious
Karen Burns-Booth says
How wonderful is that, that you have all those farmer’s markets on your doorstep! I have never tried that pie, but I am tempted to make it now! Karen
Jane Austen Turner says
Just made your rhumb & custard tart . It looks delicious but will have to wait until this evening to give it the taste test!
Please continue to post your wonderful recipes , I am a great fan.
Karen Burns-Booth says
Thanks so much Jane, I hope you enjoy it when you break into it! Karen
Jane Austen Turner says
Rhubarb.. sorry!
Karen Burns-Booth says
Hahaha! I knew what you meant! 🙂
Sarah says
Hi Karen! This sounds so lovely, I’ll have to harvest some of my rhubarb soon and try this out.
It’s neat to find out that when you lived in PA, you were so close to where I’m from, and where we currently live. I’m originally from Perry County, and we (my husband, daughter and I) currently live in Cumberland County.
Karen Burns-Booth says
That’s such a coincidence Sarah and a rather lovely link via my recipe here and my blog! Have a wonderful week, Karen
Angela King says
I made two Amish Rhubarb and Custard pies last night and they turned out just like your pictures. The recipe is very easy and I followed your instructions with a slight change. I mixed the corn starch with the sugar and stirred it well before adding it to the beaten eggs and then adding the cream on top. There are no lumps when you mix your corn starch with your sugar and stir it well. The pie got less than 30 minutes of cooling time before it was cut and the other pie has been put in the freezer for use at a later date. This recipe is one that I will make again within the next week as I have lots of fresh garden rhubarb to cut and enjoy in a pie. Thank you for all of the recipes you share, I enjoy your blogs, etc.
Karen Burns-Booth says
Hello Angela,
Thanks for you lovely comments, and also how you adapted this recipe too, hopefully it will prove useful to other readers.
I am so pleased that you enjoyed this recipe, and it’s also brilliant that you enjoy my blog posts, thank you 🙂
Karen
Meiri says
I just saw this recipe from last spring and was delighted to discover you lived in PA at one time! And not only that, but just 20 minutes from me! I had to do a double take when I read a comment from another ‘Sarah’ ( my given name) who lives in Cumberland County. I would love to chat further about your time here via email. This rhubarb pie is absolutely one of my favorites. It’s also good to make just as a custard minus the crust.
Karen Burns-Booth says
Thank you Meiri – I loved my time in PA and lived in Elizabethtown in Pennsylvania Dutch country. So pleased you found me! 🙂 Karen
Lesley says
I love rhubarb in all it’s glorious forms, but in particular with custard, so this pie is right up my street.
Karen Burns-Booth says
Gotta love rhubarb and custard and pie! 🙂
Daniel says
I love rhubarb, I wish it was used in more Dessert s! It gives the bitter balance to. Sweet desserts!
Karen Burns-Booth says
I agree 100% Daniel 🙂
Brenda Smith says
I truly have never made a Rhubard Custard pie. I remember eating them as a child and it was one of my favorites.
I lived in Lancaster, PA and eating the Amish food was always a delight. We buried dad today and someone gave me some good Rhubard so in honor of dad I tried my hand at your recipe. It seemed easy enough. I did tweak it a little. Because I Had 4 cups of Rhubard I used a pint of heavy cream and thought if I doubled the sugar I would be ok. I used 1 Cup of sugar but easily could have used 2 Cups of sugar. This was soooo good! I will save this recipe and be sure to make this my go to Rhubard Custard Pie recipe. Thanks so much as this reminded me of grandmas!
Karen Burns-Booth says
Oh how fabulous Brenda, thank you SO much for sharing your memories here! I am SO pleased you were able to adapt the recipe too! 🙂 Karen
Kat (The Baking Explorer) says
What a gorgeous way to enjoy rhubarb!
Karen Burns-Booth says
Thanks Kat 🙂
Choclette says
I am literally drooling here Karen. Really like the look of this pie. I’ve made so many rhubarb recipes, but nothing quite like this. Love simple recipes and the Amish are well known for simple but delicious cooking. Also love your stories from living abroad. It never ceases to amaze me just how many place you’ve lived.
Choclette says
After I saw this, I just had to make it.I knew it was going to be a good recipe and by golly gosh it is. If I didn’t know any better and had my eyes closed I’d have thought it was a tarte au citron.
Jacqui Bellefontaine says
Ohh this looks so yummy. I have an absolute ton of rhubarb at the moment so this is a must make for me. I shall give it a go at the weekend.
Karen Burns-Booth says
It’s such a lovely recipe to make and eat!
Kate says
Gorgeous – the baked custard sounds so delicious and perfect pair for the tart rhubarb. We planted some rhubarb in our garden last year but not much has happened yet so will bookmark this for when it really gets going!
Helen says
Yum! This looks delicious and I have a freezer full of rhubarb, so bookmarking this to come back to 🙂
Karen Burns-Booth says
I hope you enjoy it as much as we do!
Jo Keohane says
What an amazing idea! I have never seen a recipe for rhubarb and custard pie despite it being such a classic flavor combination. A must try! Thanks for posting.
Amanda says
Hello Karen
Thank you for this lovely recipe. New to your website and am so grateful for finding you and this recipe. Just now seeing rhubarb in my grocery stores, and was looking for a new recipe. It’s in the oven as I write this, I don’t need to tell you how wonderful my house smells.
Many thanks and I look forward to more fantastic recipes.
From Flagstaff AZ
Karen Burns-Booth says
Aww that’s made my day Amanda, thanks for letting me know and welcome to my site too! 🙂 Karen