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Flaky Rhubarb Custard Pie Recipe with Easy Vanilla Sugar Topping

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A comforting and fresh spring dessert featuring a flaky crust, tart rhubarb filling, silky custard, and a crunchy vanilla sugar topping. Perfect for gatherings and easy to make with simple pantry staples.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6–8 tablespoons (90-120ml) ice water
  • 1 tablespoon granulated sugar (for crust)
  • ½ teaspoon salt
  • 4 cups (about 500g) fresh rhubarb stalks, chopped into ½-inch pieces
  • ¾ cup (150g) granulated sugar (for filling)
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons (16g) all-purpose flour (for custard)
  • ¼ cup (50g) granulated sugar (for vanilla sugar topping)
  • 1 teaspoon vanilla bean powder or ground vanilla bean

Instructions

  1. Make the pie crust: In a large bowl, combine 2 ½ cups all-purpose flour, 1 tablespoon sugar, and ½ teaspoon salt. Add 1 cup cold unsalted butter cubes. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces left (about 5 minutes).
  2. Add ice water: Sprinkle 6 tablespoons ice water over the mixture, stirring gently with a fork. Add more water, 1 tablespoon at a time, until the dough just holds together when pressed. Avoid overworking; it should be shaggy but cohesive (2-3 minutes).
  3. Chill the dough: Divide dough in half, flatten each into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  4. Prepare the filling: Toss 4 cups chopped rhubarb with ¾ cup sugar in a bowl. Let it macerate for 15 minutes to soften and release juices.
  5. Mix custard: In a separate bowl, whisk 3 large eggs, 1 cup heavy cream, 2 teaspoons vanilla extract, and 2 tablespoons flour until smooth and slightly thickened.
  6. Roll out bottom crust: On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer it to a 9-inch pie dish, gently pressing to fit. Trim edges, leaving about ½ inch overhang.
  7. Add rhubarb: Drain excess liquid from the rhubarb mixture and spread evenly over the crust.
  8. Pour custard: Slowly pour the egg and cream mixture over the rhubarb, letting it settle evenly.
  9. Top crust and vanilla sugar: Roll out second dough disc and place over filling. Trim and crimp edges to seal. Brush lightly with water and sprinkle the vanilla sugar topping evenly.
  10. Bake: Preheat oven to 375°F (190°C). Bake the pie on the middle rack for 50-60 minutes, or until crust is golden and custard is set but slightly jiggly in the center. Cover edges with foil halfway through if they brown too quickly.
  11. Cool: Let the pie cool at least 2 hours before slicing to allow custard to fully set.

Notes

Keep all ingredients cold for a flaky crust. Macerate rhubarb with sugar and drain excess liquid to avoid soggy crust. Use foil to protect edges from burning. Let pie cool for at least 2 hours before slicing. For gluten-free crust, substitute all-purpose flour with gluten-free baking flour. For dairy-free, use coconut cream and vegan butter.

Nutrition

Keywords: rhubarb pie, custard pie, vanilla sugar topping, flaky pie crust, spring dessert, easy pie recipe, homemade pie

Find it online: https://cheerycrisp.com/flaky-rhubarb-custard-pie-recipe-with-easy-vanilla-sugar-topping/