Get your blender ready for this Rhubarb Magic Crust Custard Pie! Such a wonderful spring or summer dessert. Affordable, easy ingredients and great for last minute company!
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This recipe was revised, photographed and updated 5/2022.
If you're looking for a simple and tasty dessert that can be prepped in minutes, you'll definitely want to give this pie a try!
Why is it called a Magic Crust Custard Pie??? When baking, the flour settles to the bottom of the pie plate, creating a "magic crust."
This pie turns into some amazing custard goodness! It's sweet, eggy and so filling! The rhubarb adds a delicious tartness that goes so perfectly with the sweet custard.
It's become our "go-to" dessert when we need something quick. The ingredients are things we all typically have in our fridge and pantry, and while you're chatting with company, it can be baking in the oven!
Top with some freshly whipped cream, or sprinkle with powdered sugar for an extra special touch.
Back in 2012, I shared the original Magic Crust Custard Pie. That one is amazing too! Click over and give it a try!
Keep scrolling for tips, additional rhubarb recipes and more!
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What are the ingredients in this recipe?
- butter
- rhubarb
- eggs
- vanilla extract
- milk
- flour
- sugar
- baking powder
- salt
Scroll down to the printable recipe card for measurements and instructions!
Recipe tips:
- A food processor may be used instead of a blender.
- To check if the pie is set, insert a toothpick or cake tester in the center of the pie. The toothpick will come out clean once the pie is ready. If needed cook for an additional 5 minutes, then re-check. Repeat if necessary.
- Store leftovers in the refrigerator for up to three days in an airtight container.
More rhubarb recipes you might like:
- Rhubarb Sticky Pudding
- Rhubarb Raspberry Iced Tea with Rooibos
- Strawberry Rhubarb Pudding Dessert
- Rhubarb Curd
- Rhubarb Fluff
- Easy Rhubarb Cake
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Our favorite kitchen supplies used with this recipe:
- Pyrex 9" Pie Plate
- Vitamix Blender
- Epicurean Kitchen Series Cutting Board
- Cake Tester
- OXO Good Grips 7-Piece Measuring Cup Set
I hope you enjoy this recipe as much as we did!
CLICK TO PIN THIS RECIPE FOR LATER
Rhubarb Magic Crust Custard Pie
Ingredients
- ½ tablespoon butter, softened
- 2 cups fresh rhubarb, cut into ¼” pieces
- 4 large eggs
- ½ tablespoon vanilla extract
- ¾ cup whole milk
- ⅓ cup all purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F.
- Spread butter evenly in a 9 inch pie plate to completely coat the bottom and sides. Add the sliced rhubarb to the pie plate.
- Add the eggs, vanilla, milk, flour, sugar, baking powder and salt to a blender. Mix until well combined, about one minute. Pour over rhubarb until the pie plate is full.
- Bake for about 40-45 minutes, until the center is set. Remove from the oven and cool completely before slicing and serving. Serve topped with whipped cream, if desired.
Notes
A food processor may be used instead of a blender.
To check if the pie is set, insert a toothpick or cake tester in the center of the pie. The toothpick will come out clean once the pie is ready. If needed cook for an additional 5 minutes, then re-check. Repeat if necessary.
Store leftovers in the refrigerator for up to three days in an airtight container.
Nutrition Facts
Calories
147.76Fat
3.98Sat. Fat
1.69Carbs
23.38Fiber
0.69Net carbs
22.69Sugar
18.27Protein
4.73Sodium
223.22Cholesterol
97.63Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
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Recipes around this time in blog history....
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Three years ago:
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My grandma always grew a huge rhubarb patch so the taste always reminds me of her! I love it, and this looks amazing!
ReplyDeleteThanks, Krista!! It reminds me alot of my grandma too!! Thanks for stopping by!
DeleteWill instant tapioca work for this? If so, I can totally make this tomorrow without going to the store.
ReplyDeleteI used small pearl tapioca, so I think the instant should work! It should thicken the Pie either way!
DeleteYour desserts always make me hungry! It looks delicious! =)
ReplyDeleteOh my! Everything looks wonderful...I recently made a rhubarb cream pie too - so easy and so delicious! Thanks for sharing with us at Weekend Potluck.
ReplyDeleteThis pie is calling my name. Rhubarb is not used enough. Also love that you used tapioca to thicken it. It works fantastically.
ReplyDeleteI love all things rhubarb! This pie looks spectacular!
ReplyDelete