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  • Writer's pictureJennifer Hoglin

Rhubarb Custard Pie

Updated: Oct 25, 2023

I thought that I had tried every single rhubarb recipe out there. I grew up on the Canadian prairies after all. But then my sister, all of a sudden, came out with this super yummy concoction using pie fruit in a whole new way. Apparently, it pays to marry into a good Saskatchewan farm family! I know it is no longer rhubarb season, but I wanted to ask permission from my brother-in-law's grandmother first before I posted it. She agreed to let me share this with you, but was really surprised we all didn't have the recipe already.

This pie is a creamy, cool combination of rhubarb in a slightly tart sour cream filling that is topped with a crispy, sweet brown sugar crumble. Fantastic served cold or at room temperature all by itself. Enjoy!



1 homemade or purchased, uncooked deep dish pie shell

3/4 cup sugar

1 cup sour cream

1 egg, well beaten

2 Tbsp all purpose flour

3 cups thinly sliced rhubarb


1/4 cup all purpose flour

1/2 cup brown sugar

1/4 cup melted butter


Preheat oven to 450 F.

Beat together sugar, sour cream, egg, and flour until fully combined. Add in rhubarb, mix well and pour into the pie shell.

Mix all topping ingredients together until well combined. Crumble as best you can over the top of the pie filling. This will feel and look a little weird. Trust me, it is going to turn out!

Place pie on baking sheet to catch any spills and bake for 10 minutes. Reduce heat to 350 F and bake an additional 35-40 minutes until golden brown on top and cooked through.

Now this is the hard part. You need to let it cool completely on the counter and then refrigerate it. It will firm up in the fridge. This is going to take some will power, but you can do it! If you try to eat it still warm, it will be a big sloppy mess (it will still taste fantastic though). Once it is completely cooled through and set, go for it!

This pie can also be frozen after cooking and cooling. Wrap tightly with cling wrap or slide into a large zip top bag and remove as much air as possible before freezing. Allow to thaw before serving.

Makes 1 pie, but you should definitely double the recipe and make two. One to eat now and one to freeze for later.

Yummy gardening everyone!

The pie is poofy and sloppy right out of the oven.
With patience and cooling, it will settle down and firm up.
Thank you to Marie Zerr and the Zerr family for allowing me to publish this recipe.

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