Hot Eats and Cool Reads: Rhubarb Magic Crust Custard Pie

May 28, 2015

Rhubarb Magic Crust Custard Pie

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! 


Slice of pie on a serving utensil.


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whole pie in a clear pie plate.


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?



Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:

  • 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.


piece of pie on a white plate.


More rhubarb recipes you might like:



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pie in a clear pie plate with a piece cut out.


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slice of pie on a white plate with whipped cream on top.
Yield 8 servings
Author Hot Eats and Cool Reads
Prep time
10 Min
Cook time
45 Min
Total time
55 Min

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

  1. Preheat the oven to 350 degrees F.
  2. Spread butter evenly in a 9 inch pie plate to completely coat the bottom and sides. Add the sliced rhubarb to the pie plate.
  3. 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.
  4. 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

147.76

Fat

3.98

Sat. Fat

1.69

Carbs

23.38

Fiber

0.69

Net carbs

22.69

Sugar

18.27

Protein

4.73

Sodium

223.22

Cholesterol

97.63

Hot 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.



piece of pie on a white plate with text overlay.


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8 comments:

  1. My grandma always grew a huge rhubarb patch so the taste always reminds me of her! I love it, and this looks amazing!

    ReplyDelete
    Replies
    1. Thanks, Krista!! It reminds me alot of my grandma too!! Thanks for stopping by!

      Delete
  2. Will instant tapioca work for this? If so, I can totally make this tomorrow without going to the store.

    ReplyDelete
    Replies
    1. I used small pearl tapioca, so I think the instant should work! It should thicken the Pie either way!

      Delete
  3. Your desserts always make me hungry! It looks delicious! =)

    ReplyDelete
  4. Oh 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.

    ReplyDelete
  5. This pie is calling my name. Rhubarb is not used enough. Also love that you used tapioca to thicken it. It works fantastically.

    ReplyDelete
  6. I love all things rhubarb! This pie looks spectacular!

    ReplyDelete

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