Gluten-Free Rhubarb Custard Pie

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May 25, May

Rhubarb pie, again? Yes, rhubarb pies have been done and done again. But in my opinion, they are timeless and once combined with custard, there's nothing quite like it! The sweet, creamy egg custard balances out the tart rhubarb so well.

The delicate balance of sweet, creamy and tart makes this the perfect summer treat!

Where Can I Find Rhubarb?

Rhubarb is available from late winter into early summer. Hot house/ greenhouse rhubarb will be available earlier in the year, while field grown rhubarb comes into season throughout spring and into early summer. Check your local farmer's market, veggie stands and grocery stores. You can also often find it frozen. Frozen rhubarb generally works well in recipes too, just make sure you thaw it first and pat off the excess water.

I am fortunate because my boyfriend's grandmother grows it herself. She kindly gave me some to use for this recipe, but made me promise to save her a slice or two.
I find something so special about using ingredients that have grown in the same soil we were raised on. That's why I encourage people to buy locally and seasonally- that connection to our food is so important!

How to Pick Out Good Rhubarb?

You want to look for plump, firm stalks with red throughout. Generally, stalks that are more green are older and less flavourful, while the red stalks are younger, sweeter and more tender.

Overview: How to Make Rhubarb Custard Pie

  1. Prep your pie crust. You can use any crust recipe you would like for this, or use a store bought crust if you are short on time.
  2. Chop your rhubarb and cook in a saucepan with sugar. This will help take some of the tartness away from the rhubarb and also help remove some of its water so you're not left with a soggy pie.
  3. Combine your dry ingredients.
  4. Combine your wet ingredients and stir into the dry ingredients.
  5. Fold in the cooked rhubarb.
  6. Pour into the prepared pie shell.
  7. Place additional rhubarb pieces on top. There are many beautiful designs you can try! Google some rhubarb pie designs or look up #rhubarbtart on Instagram for some inspiration.
  8. Bake until set in the middle.
  9. Let cool and enjoy with fresh whipped cream or vanilla ice cream.


Prep Time
15 minutes
Cook Time
45 minutes
Total Time
60 minutes
Servings: 8

The Recipe


  • One gluten-free pie crust

Rhubarb Custard Filling:

  • 3 cups rhubarb, finely chopped
  • 1/2 cup + 1 cup granulated sugar
  • 5 tbsp all-purpose gluten-free flour
  • 1/4 tsp cardamom
  • 1/4 tsp nutmeg
  • Pinch of kosher salt
  • 2 large eggs, at room temperature
  • 2 tbsp heavy cream, at room temperature
  • 1/2 tsp vanilla extract
  • Extra rhubarb pieces for the top, raw and chopped, about 2 cups


  1. Prepare pie crust according to instructions.
  2. Preheat oven to 400 F.
  3. In a large saucepan over medium heat, add the rhubarb and 1/2 cup of sugar and stir. Cook for 8-10 minutes or until rhubarb is softened and the water has reduced (you do not want this mix to be watery).
  4. In a large bowl, combine the remaining 1 cup of sugar, flour, cardamom, nutmeg and salt. Stir to combine.
  5. In a separate bowl, whisk the eggs, milk and vanilla together until thickened and light in colour. Pour into the dry mix and stir until blended.
  6. Fold in the cooked rhubarb.
  7. Pour into the prepared pie crust. Place the additional rhubarb pieces on top. I made mine into a herringbone pattern, but you can do whatever you would like.
  8. Bake for 45-55 minutes or until set in the middle.
  9. Remove from the oven and let the pie cool completely before slicing. Enjoy with fresh whipped cream or vanilla ice cream.

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Hi, I'm Autumn

I'm Autumn, the recipe developer, photographer, and content creator behind Evolving Autumn. The recipes you'll find here are inspired by my passion to eat locally, sustainably and live wholesomely. My recipes are focused on seasonal, whole food ingredients with a mix of sweet, savoury, entrées, desserts and more.

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