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Rhubarb custard pie

You can never have too many rhubarb recipes or too many pie recipes, and this version, built around a rich custard, is one of our favorite ways to eat spring’s tastiest stalk. The sweet creaminess of the custard really balances out and supports the rhubarb’s inherent tannic intensity.




  • 2 1/2 cups all purpose flour
  • Pinch of kosher salt
  • 1 cup cold butter
  • 3/4 to 1 cup ice water


  • 1 1/2 cups sugar
  • 1/4 cup all purpose flour
  • 3/4 teaspoon grated nutmeg
  • 1 lb rhubarb, cut into 1-inch pieces
  • 3 eggs, slightly beaten
  • 3 tablespoons melted butter, cooled
  • Pearl sugar, for sprinkling



  1. In a medium bowl, whisk or sift the flour and salt until no lumps remain. 
  2. Cut the butter into one-quarter inch cubes and toss to coat in the flour. 
  3. Place in the freezer to chill for at least 20 minutes. 
  4. When the butter-flour mixture is sufficiently chilled, press the butter into the flour until it is the size of walnut halves. Fill a cup measurement completely with ice and cover with water to fill. allow to sit until the outside of the cup is ice-cold to the touch. 
  5. Add a three-quarter cup of water to the flour mixture a few tablespoons at a time and mix just until the dough comes togther, adding more if needed. You should stop adding water as soon as you are able to see streaks of flour running through the dough. 
  6. Wrap the dough in plastic and allow it to rest, hydrate, and chill in the fridge before rolling, forming and baking. 


  1. Preheat the oven to 400 degrees F, with a rack on the bottom. 
  2. Roll out the pastry on a lightly floured surface into a circle about 12 inches in diameter, so that it will fit up the sides of a standard 9-inch pie plate and hang over the rim. Place the dough in the pie plate, crimp the edges and chill for at least 30 minutes, or until ready to use. 
  3. In a large bowl, whisk together the sugar, flour, and nutmeg. Add the rhubarb and toss to coat. Add the eggs and melted butter and mix until fully incorporated. Pour into the chilled pie pastry and sprinkle with pearl sugar. 
  4. Bake on the loweest rack for 50 to 60 minutes, or until the pastry is golden brown. The pie can be stored at room temperature overnight. Slice, serve and enjoy!

Excerpted from Dad in the Kitchen: Over 100 Delicious Family Recipes You’ll Love to Make and They’ll Love to Eat by Cory Vitiello and Chris Johns. Copyright © 2023 Cory Vitiello and Chris Johns. Photographs by Paula Wilson. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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