For many of us rhubarb is one of the defining tastes of summer. The crisp tartness of rhubarb makes it a perfect foil to sweet and rich ingredients. Custard filling has been a favorite for generations and it makes a really tasty accompaniment to chopped rhubarb in this pie.

This dessert is also very straightforward to make- another bonus when it comes to planning meals! You beat the eggs, then combine with the other filling ingredients.

To make things really simple you can use a frozen pie crust or you can use a classic recipe for a homemade pie crust like this one. The choice is up to you.

Then you add the chopped rhubarb to the uncooked pie crust. You can use fresh or frozen rhubarb. If you use frozen make sure to let it thaw and drain first and then coat with flour so that it disperses nicely in the pie.

After the rhubarb is in the pie crust then you simply pour the custard filling over the top and get to baking. For the first ten minutes the pie is baked at 400˚ and then you reduce the oven temperature to 350˚ and bake for 40 more minutes. This helps to ensure that the custard sets up nicely.

For a creamy and satisfying way to capture the unique flavor of rhubarb try it in a custard pie. The crust, the custard, and the rhubarb flavors together is an irresistible combination that’s just a little less sweet than a regular custard pie. It’s summertime perfection.