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Amish Rhubarb & Custard Pie

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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. 

Amish Rhubarb & Custard Pie

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.

Amish Rhubarb & Custard Pie

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.

Amish Rhubarb & Custard Pie

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.
Amish Rhubarb & Custard Pie Ingredients

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!

Amish Rhubarb & Custard Pie

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

Amish Rhubarb & Custard Pie

More Rhubarb Recipes

I have asked my blogging friends to share their favourite rhubarb recipes and here they are in a list below:

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Amish Rhubarb & Custard Pie

More RHUBARB Recipes:

Rhubarb, Rose and Strawberry Syrup

Rhubarb, Rose & Strawberry Syrup for Cocktails and Cordials

Rhubarb & Custard, Muffins, Hazelnut Crunch Crumble Topping, The Great British Rhubarb Recipe Round-Up, Roasted Rhubarb, Rhubarb and Custard Sweeties, Lavender and Lovage. Karen Burns-Booth

Rhubarb & Custard Muffins with Hazelnut Crunch Crumble Topping

Baked Rhubarb & Strawberry Clafoutis Pancake

Baked Rhubarb & Strawberry Clafoutis Pancake

Baking Treats for Britain: Rhubarb Crumble Tray-Bake Cake

Rhubarb Crumble Tray-Bake Cake

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.
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.
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.
Amish Rhubarb & Custard Pie
  • 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.
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. 
Serve the pie in slices once it has cooled, with cream, custard or ice cream.

More PIE Recipes:

Mum’s Bilberry Plate Pie and Clotted Cream

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Old-Fashioned Lattice Apple Pie

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An Old Fashioned Kinda Pie! Heirloom Apple or Fruit Tart Recipe

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Shaker Lemon Pie

East Coast USA Revisited: Shaker Lemon Pie Recipe

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Amish Rhubarb & Custard Pie

Amish Rhubarb & Custard Pie Recipe

Amish Rhubarb & Custard Pie

Amish Rhubarb & Custard Pie

Yield: 8 slices
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

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

  1. 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.
  2. Arrange the rhubarb pieces in the unbaked pie shell, or shortcrust pastry pie crust.
  3. 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.
  4. Add the vanilla extract or paste and mix well before adding the beaten eggs, sugar and salt. Whisk to make a smooth custard.
  5. Pour the custard mixture over the rhubarb pieces and shake slightly to even it out. Sprinkle the Demerara sugar over the top.
  6. 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.
  7. Remove the pie from the oven and allow to COOL COMPLETELY before cutting into slices to serve.
  8. 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 1
Amount 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

© Karen Burns-Booth
Cuisine: American, Canadian / Category: Pies

I have added today’s recipe to this week’s Cook Blog Share

#CookBlogShare

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Comments

  2. 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.

    Reply

  5. 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

    Reply

  6. 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.

    Reply

  8. 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.

    Reply

  9. 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.

    Reply

    • 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

      Reply

  10. 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.

    Reply

  13. 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!

    Reply

  15. 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.

    Reply

    • 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.

      Reply

  17. 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!

    Reply

  19. 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.

    Reply

  20. 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

    Reply

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