10 Creamy Rhubarb Custard Pie Recipes

Make Pie Dough

In a large mixing bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Drizzle in 3 tablespoons of ice water, one tablespoon at a time, mixing gently with a fork after each addition until the dough just comes together. Add the fourth tablespoon of water only if needed.

Do not overwork the dough.

Chill the Dough

Turn the dough out onto a lightly floured surface, shape it into a flat disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.

This allows the gluten to relax and the butter to firm up, resulting in a flakier crust.

Preheat and Prep

Preheat your oven to 375°F (190°C). Place a baking sheet on the middle rack to preheat as well — this will help the bottom crust bake through properly.

While the oven heats, wash, trim, and cut the rhubarb into 1/2-inch pieces. Set aside.

Roll and Fit Crust

Remove the chilled dough from the refrigerator. On a lightly floured surface, roll it out into a 12-inch circle, about 1/8-inch thick.

Carefully transfer the dough to a 9-inch pie dish by rolling it loosely around the rolling pin and unrolling it over the dish. Gently press the dough into the bottom and sides of the dish, then trim any excess to a 1-inch overhang.

Fold the overhang under itself and crimp the edges decoratively with your fingers or a fork.

Blind Bake Shell

Line the pie shell with a sheet of aluminum foil, pressing it gently against the bottom and sides, then fill with pie weights or dried beans. Bake on the preheated baking sheet at 375°F for 15 minutes.

Carefully remove the foil and weights, then bake for another 5 minutes until the bottom looks dry and just barely golden. Remove from the oven and let cool for 5 minutes before filling.

Prepare Custard Filling

In a medium mixing bowl, whisk together the 3 large eggs, 1 1/4 cups granulated sugar, 3 tablespoons flour, 1 cup heavy cream, 2 teaspoons pure vanilla extract, and 1/4 teaspoon salt until smooth and fully combined. The mixture should be pale yellow and slightly thickened.

Stir in the rhubarb pieces until evenly coated.

Fill and Dot Butter

Pour the rhubarb custard filling into the partially baked pie shell, spreading the rhubarb pieces evenly with a spoon. Dot the top of the filling with the small pieces of 1 tablespoon butter, distributing them across the surface.

This adds richness and helps the custard set with a beautiful finish.

Bake the Pie

In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to make an egg wash. Brush the crimped edges of the pie crust with the egg wash for a golden finish.

Place the pie on the preheated baking sheet and bake at 375°F for 40 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 20 minutes, until the custard is set with just a slight jiggle in the very center and the crust is deep golden brown. Total bake time is 60 minutes.

Rest the Pie

Remove the pie from the oven and transfer it to a wire cooling rack. Allow it to rest at room temperature for 15 minutes.

This resting period allows the custard to continue setting from residual heat before it goes into the refrigerator.

Chill Before Serving

After resting, transfer the pie to the refrigerator and chill for at least 2 hours, or until completely set and cold. The custard will firm up significantly during chilling, making it easy to slice cleanly.

Serve cold or at room temperature, optionally topped with a dollop of whipped cream.

Make Pie Dough

In a large mixing bowl, whisk together 1 1/4 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Add 1/2 cup cold cubed unsalted butter and use a pastry cutter (or your fingertips) to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Drizzle in 3 tablespoons of ice water, one tablespoon at a time, tossing with a fork after each addition. Add the fourth tablespoon if the dough is too dry.

The dough should just hold together when pressed.

Chill Pie Dough

Turn the dough out onto a lightly floured surface, gently press it into a flat disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.

This resting time allows the gluten to relax and the butter to firm up, making the crust flakier and easier to roll.

Cook Rhubarb Filling

In a medium saucepan over medium heat, combine 4 cups chopped rhubarb, 3/4 cup dark brown sugar, 3 tablespoons cornstarch, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Stir to coat the rhubarb.

Cook, stirring frequently, for 10–12 minutes until the rhubarb softens and the mixture thickens and becomes jammy. Remove from heat and stir in 1 teaspoon vanilla extract and 1 tablespoon butter until melted.

Set aside to cool for 15 minutes.

Blind Bake Crust

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle.

Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any overhang to about 1 inch and crimp the edges decoratively.

Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes at 375°F, then remove the parchment and weights and bake for an additional 5 minutes until the bottom looks dry and just barely golden.

Remove from oven and let cool slightly.

Prepare Cream Filling

Using an electric hand mixer or stand mixer, beat 8 ounces softened cream cheese and 1/2 cup light brown sugar on medium speed for 2–3 minutes until completely smooth and fluffy, scraping down the sides of the bowl as needed. Add 2 large eggs one at a time, beating well after each addition.

Then mix in 1/2 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Beat on low until just combined and smooth.

Do not overmix.

Assemble the Pie

Spread the cooled rhubarb filling evenly over the bottom of the partially baked crust, creating an even layer. Gently pour the cream cheese filling over the rhubarb layer, using a rubber spatula to spread it smoothly and evenly to the edges of the crust.

Bake the Pie

Place the assembled pie in the oven at 375°F (190°C) and bake for 45–50 minutes, until the cream filling is set around the edges but still has a very slight jiggle in the center (about 2 inches). If the crust edges begin to brown too quickly, tent them with strips of aluminum foil after the first 25 minutes.

The internal temperature of the filling should reach approximately 160°F (71°C) when fully baked.

Rest and Cool

Remove the pie from the oven and place it on a wire cooling rack. Allow it to rest at room temperature for 15 minutes before moving to the refrigerator.

This gradual cooling helps prevent cracking in the cream filling.

Chill the Pie

Transfer the pie to the refrigerator and chill for at least 3 hours, or overnight, until the filling is completely set and cold. The pie must be fully chilled before slicing to ensure clean, defined layers when cut.

Whip Brown Sugar Cream

Just before serving, combine 1 cup cold heavy whipping cream, 2 tablespoons light brown sugar, and 1/2 teaspoon vanilla extract in a chilled mixing bowl. Beat with an electric mixer on medium-high speed for 2–3 minutes until soft, billowy peaks form.

Do not overbeat. Spoon or pipe the whipped cream generously over the chilled pie slices or over the entire pie surface for presentation.

Slice and Serve

Use a sharp knife dipped in warm water and wiped clean between cuts to slice the pie into 8 even wedges. Serve immediately with a dollop of the brown sugar whipped cream on top.

Store any leftovers loosely covered in the refrigerator for up to 3 days.

Make Pie Dough

In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon sugar. Add 1/2 cup cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add ice water one tablespoon at a time, stirring gently with a fork after each addition, until the dough just comes together when pressed — you’ll need about 3 to 4 tablespoons total. Do not overwork the dough.

Chill the Dough

Turn the dough onto a lightly floured surface and shape it into a flat disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

This relaxes the gluten and keeps the butter cold for a flaky crust. The dough can be refrigerated for up to 2 days at this stage.

Macerate the Rhubarb

While the dough chills, combine 3 cups sliced rhubarb, 1/2 cup granulated sugar, 1 teaspoon cardamom, 1/4 teaspoon cinnamon, 1/8 teaspoon ground ginger, and 1 tablespoon cornstarch in a medium bowl. Toss well to coat.

Let the mixture sit at room temperature for 20 minutes, stirring once or twice, until the rhubarb releases some of its juices and the sugar partially dissolves.

Cook the Rhubarb

Transfer the macerated rhubarb mixture to a medium saucepan over medium heat. Cook, stirring frequently, for 8 to 10 minutes until the rhubarb softens slightly and the juices thicken into a glossy sauce.

The mixture should be jammy but the rhubarb pieces should still hold some shape. Remove from heat and let cool for 15 minutes before adding to the pie.

Roll and Blind Bake

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.

Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim the overhang to 1 inch, fold it under, and crimp the edges decoratively.

Line the crust with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until the bottom looks dry and just barely golden.

Remove from oven and set aside.

Prepare the Custard

In a large bowl, whisk together 3 large eggs and 3/4 cup granulated sugar until pale and slightly thickened, about 1 minute. Add 1 cup heavy cream, 1/4 cup whole milk, 1 teaspoon vanilla extract, 1/4 teaspoon cardamom, a pinch of salt, and 1 tablespoon melted butter.

Whisk until fully combined and smooth. The custard should be silky with no streaks of egg remaining.

Assemble the Pie

Reduce the oven temperature to 325°F (165°C). Spread the cooled rhubarb filling evenly over the bottom of the blind-baked crust.

Slowly and carefully pour the custard mixture over the rhubarb, filling to just below the crimped edge. The rhubarb may float slightly — this is expected and creates beautiful layers as the pie bakes.

Bake the Pie

Place the pie on the center rack of the oven preheated to 325°F (165°C). Bake for 50 to 55 minutes, until the custard is set around the edges but still has a slight jiggle in the very center — about a 2-inch wobble.

If the crust edges begin to brown too quickly, cover them loosely with strips of aluminum foil after 30 minutes. Do not overbake or the custard will crack and become rubbery.

Rest and Cool

Remove the pie from the oven and place it on a wire cooling rack. Allow it to rest at room temperature for 20 minutes — this helps the custard finish setting from residual heat without overbaking.

The center will firm up as it cools.

Chill Before Serving

After resting, transfer the pie to the refrigerator and chill for at least 1 hour (uncovered for the first 30 minutes, then loosely covered) until fully set and cold. The custard should be completely firm and sliceable.

Serve chilled or at cool room temperature, topped with whipped cream and a light dusting of ground cardamom if desired.

Make Pie Dough

In a food processor, pulse together 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon sugar 3–4 times to combine. Add the cold butter cubes and pulse 8–10 times until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Drizzle in 3 tablespoons ice water and pulse just until the dough begins to clump together — add the 4th tablespoon only if needed. Turn dough out onto a lightly floured surface, press into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

Cook Strawberry Rhubarb Compote

In a medium saucepan over medium heat, combine the chopped strawberries, rhubarb pieces, 1/3 cup sugar, lemon juice, and lemon zest. Cook, stirring frequently, for about 12–15 minutes until the rhubarb has completely broken down and the mixture is thick and jammy.

Remove from heat and allow to cool to room temperature, about 20 minutes. The compote should measure roughly 3/4 cup after reducing.

Roll and Blind Bake

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.

Carefully transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim the overhang to 1 inch, fold it under, and crimp the edges decoratively.

Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 20 minutes, then remove the weights and parchment and bake for an additional 8–10 minutes until the bottom is lightly golden and dry.

Remove from oven and reduce oven temperature to 325°F (163°C). Let the crust rest for 10 minutes.

Prepare Custard Base

In a medium saucepan over medium-low heat, warm the heavy cream and whole milk together until just steaming, about 4–5 minutes — do not let it boil. Meanwhile, in a large mixing bowl, whisk together the 3 whole eggs, 2 egg yolks, 1/2 cup sugar, vanilla extract, 1/4 teaspoon salt, and nutmeg until smooth and pale, about 1 minute.

Very slowly pour the warm cream mixture into the egg mixture in a thin, steady stream, whisking constantly to temper the eggs and prevent scrambling. Strain the custard through a fine mesh strainer into a large liquid measuring cup for easy pouring.

Skim off any foam.

Layer and Fill Pie

Spread the cooled strawberry rhubarb compote evenly across the bottom of the blind-baked crust in a smooth, even layer. Place the pie dish on a baking sheet.

Gently and slowly pour the strained custard over the compote layer, filling to about 1/4 inch below the crimped edge. The compote may swirl slightly into the custard — this is beautiful and intentional.

Bake Custard Pie

Carefully transfer the baking sheet with the pie to the center rack of your 325°F (163°C) oven. Bake for 45–55 minutes until the custard is set around the edges but still has a gentle, uniform jiggle in the center — like Jell-O, not liquid.

An instant-read thermometer inserted 1 inch from the edge should read 170–175°F (77–79°C). Do not overbake or the custard will crack and become rubbery.

If the crust edges are browning too quickly, tent them with foil after 30 minutes.

Rest and Chill

Remove the pie from the oven and allow it to rest at room temperature on a wire rack for 15 minutes — the custard will continue to set as it cools. Then transfer the pie, uncovered, to the refrigerator and chill for at least 4 hours or overnight until fully cold and completely set.

Do not cover with plastic wrap until the pie is fully cooled to prevent condensation from dripping onto the custard surface.

Garnish and Serve

Once fully chilled and set, garnish the top of the pie with fresh strawberry slices arranged decoratively. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

Serve each slice with a generous dollop of lightly sweetened whipped cream. Store leftovers loosely covered in the refrigerator for up to 3 days.

Make Pie Dough

In a food processor, pulse together 1 1/4 cups all-purpose flour, 1 tablespoon sugar, and 1/2 teaspoon salt. Add 1/2 cup cold cubed butter and pulse 8–10 times until the mixture resembles coarse crumbs with pea-sized butter pieces.

Drizzle in 3 tablespoons ice water one tablespoon at a time, pulsing after each addition, until the dough just comes together when pinched. If needed, add the 4th tablespoon.

Turn dough out onto a lightly floured surface, shape into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

Infuse Lavender Milk

In a small saucepan over medium-low heat, warm 1/2 cup whole milk until it just begins to steam, about 2–3 minutes — do not boil. Remove from heat, stir in 1 teaspoon dried culinary lavender buds, cover, and let steep for 20 minutes.

Pour the infused milk through a fine mesh strainer into a bowl, pressing on the lavender to extract maximum flavor. Discard the spent lavender buds and set the infused milk aside to cool slightly.

Macerate the Rhubarb

While the lavender milk infuses, combine 3 cups sliced rhubarb, 3 tablespoons honey, and 1 tablespoon granulated sugar in a bowl. Toss well to coat.

Let the rhubarb macerate at room temperature for 20 minutes alongside the lavender infusion, stirring once halfway through. The rhubarb will release some juices — drain and discard the excess liquid before using to prevent a soggy pie.

Roll and Blind Bake

Preheat your oven to 375°F (190°C). Remove the chilled dough from the refrigerator and let it sit for 5 minutes.

On a lightly floured surface, roll the dough into a 12-inch circle about 1/8-inch thick. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.

Trim the overhang to 1 inch, fold it under, and crimp decoratively. Line the crust with parchment paper, fill with pie weights or dried beans, and blind bake at 375°F for 15 minutes.

Remove the weights and parchment, brush the crust with egg wash (1 egg yolk beaten with 1 tablespoon water), and bake for an additional 5 minutes until the bottom is just set and lightly golden. Remove from oven and let cool for 10 minutes.

Reduce oven temperature to 325°F (165°C).

Whisk Custard Filling

In a large mixing bowl, whisk together 4 large eggs until smooth. Add 3/4 cup heavy cream, 1/3 cup honey, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 2 tablespoons cornstarch.

Whisk vigorously until the cornstarch is fully dissolved and no lumps remain, about 2 minutes. Pour in the cooled lavender-infused milk and 1 tablespoon melted butter, and whisk again until the custard is completely smooth and uniform.

Assemble the Pie

Arrange the drained macerated rhubarb pieces in an even layer across the bottom of the blind-baked pie shell, distributing them as uniformly as possible. Slowly pour the lavender honey custard over the rhubarb, filling the shell to about 1/4 inch below the crust rim.

The rhubarb pieces will float and shift slightly — this is normal and creates a beautiful layered effect as it bakes.

Bake the Custard

Carefully transfer the assembled pie to the 325°F (165°C) oven. Bake for 50–55 minutes, until the custard is set around the edges but still has a gentle wobble in the very center — about a 2-inch jiggle zone.

The top should be lightly golden and the custard should not appear liquid. If the crust edges begin to brown too quickly after 30 minutes, cover them loosely with strips of foil or a pie shield.

Do not overbake, as the custard will continue to set as it cools.

Rest and Cool

Remove the pie from the oven and place it on a wire cooling rack. Let it rest at room temperature for 15 minutes — this allows the custard to finish setting from residual heat without cracking.

Do not slice during this time.

Chill Before Serving

After resting, transfer the pie to the refrigerator and chill uncovered for at least 3 hours, or until fully cold and the custard is completely firm. Chilling is essential for clean slices and proper texture.

Once fully chilled, the pie can be loosely covered with plastic wrap and kept refrigerated for up to 3 days.

Garnish and Serve

When ready to serve, remove the pie from the refrigerator. Garnish with fresh lavender sprigs or edible flowers for an elegant presentation.

Slice into 8 wedges using a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled or at cool room temperature.

A dollop of lightly whipped cream alongside each slice is a lovely accompaniment.

Make Pie Dough

In a large mixing bowl, whisk together 1 1/4 cups all-purpose flour, 1 tablespoon sugar, and 1/2 teaspoon salt. Add 1/2 cup cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces remaining.

Drizzle in 3 tablespoons ice water, one tablespoon at a time, mixing gently with a fork after each addition until the dough just comes together. Add the 4th tablespoon of ice water only if needed.

The dough should hold together when pinched but not feel wet or sticky.

Chill the Dough

Turn the dough out onto a lightly floured surface and gently shape it into a flat disc about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

This allows the gluten to relax and the butter to firm up, resulting in a flakier crust. The dough can be refrigerated for up to 2 days at this stage.

Preheat and Blind Bake

Preheat your oven to 375°F (190°C). Remove the chilled dough from the refrigerator and let it sit for 5 minutes.

On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.

Trim any excess dough to a 1-inch overhang, then fold and crimp the edges decoratively. Line the crust with parchment paper and fill with pie weights or dried beans.

Blind bake at 375°F for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until the bottom looks just set and lightly dry. Remove from the oven and set aside.

Prepare Rhubarb Filling

In a medium mixing bowl, whisk together 1 cup granulated sugar, 3 tablespoons all-purpose flour, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt until evenly combined. In a separate bowl, lightly beat the 3 large eggs, then whisk in 1 cup full-fat buttermilk, 2 tablespoons melted and slightly cooled butter, and 1 teaspoon pure vanilla extract.

Pour the wet ingredients into the dry ingredients and whisk until smooth and well combined. Fold in the 2 cups of chopped rhubarb, stirring to distribute evenly throughout the custard mixture.

Fill and Bake Pie

Reduce the oven temperature to 350°F (175°C). Pour the rhubarb custard filling into the partially baked pie shell, spreading the rhubarb pieces evenly with a spoon.

Sprinkle 1 tablespoon coarse sugar over the top of the filling. Bake at 350°F for 40 minutes, then check the pie — the custard should be mostly set with just a slight jiggle in the very center when the pan is gently nudged.

If the crust edges are browning too quickly, tent them with foil. Continue baking for an additional 5 minutes if needed, for a total bake time of 40 to 45 minutes.

The internal temperature of the custard should reach approximately 175°F (80°C).

Rest the Pie

Remove the pie from the oven and place it on a wire cooling rack. Allow the pie to rest at room temperature for 15 minutes.

This resting period allows the custard to continue setting from residual heat before it is moved to the refrigerator. Do not cut into the pie during this time as the custard is still fragile and needs to firm up.

Chill Until Set

After resting for 15 minutes, transfer the pie to the refrigerator and chill for at least 2 hours, or until the custard is fully set and slices cleanly. The filling will firm up considerably as it cools.

The pie can be refrigerated for up to 3 days covered loosely with plastic wrap. Serve cold or at cool room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Make Pie Dough

In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon granulated sugar. Add 1/2 cup cold cubed unsalted butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.

Drizzle in 3 tablespoons ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together — add the 4th tablespoon only if needed. Shape into a flat disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.

Cook Rhubarb Filling

While the dough chills, combine 4 cups chopped rhubarb, 3/4 cup granulated sugar, 2 tablespoons fresh orange juice, 1 tablespoon orange zest, 2 tablespoons cornstarch, and 1/4 teaspoon cinnamon in a medium saucepan over medium heat. Stir constantly and cook for 15–20 minutes until the rhubarb breaks down completely, the mixture thickens to a jammy consistency, and it pulls away slightly from the sides of the pan.

Remove from heat and let cool to room temperature, about 30 minutes. Do not skip cooling — adding hot filling to the crust will cause sogginess.

Blind Bake Crust

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough disk into a 12-inch circle about 1/8-inch thick.

Carefully transfer it to a 9-inch pie dish, pressing gently into the bottom and sides. Trim any overhang to about 1 inch and crimp the edges decoratively.

Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake at 375°F for 20 minutes, then remove the weights and parchment and bake for an additional 15–25 minutes until the crust is fully golden and dry to the touch.

Transfer to a wire rack and cool completely, about 30 minutes.

Prepare Cream Cheese Layer

In a large bowl, beat 8 oz softened cream cheese with a hand mixer on medium speed for 2 minutes until completely smooth and fluffy. Add 1/2 cup sifted powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon orange zest.

Beat on medium-high for 1 minute until fully combined. In a separate chilled bowl, whip 1 cup cold heavy whipping cream on high speed until stiff peaks form, about 2–3 minutes.

Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in two additions until no white streaks remain and the mixture is light and airy.

Assemble the Pie

Once the pie crust is completely cool, spread the cooled rhubarb filling evenly across the bottom of the crust using a rubber spatula, creating a smooth, even layer. Spoon the cream cheese mixture on top of the rhubarb layer and spread gently to the edges, being careful not to disturb the rhubarb layer beneath.

Smooth the top with an offset spatula or the back of a spoon.

Chill the Pie

Loosely cover the assembled pie with plastic wrap, being careful not to press it against the cream layer. Refrigerate for a minimum of 3 hours, or overnight for best results.

The chill time is essential for the cream layer to set firmly so the pie slices cleanly.

Whip and Top

Just before serving, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract in a chilled bowl on high speed until soft-to-medium peaks form, about 2 minutes. Dollop or pipe the whipped cream over the top of the chilled pie.

Garnish with thin orange slices or orange curls and fresh rhubarb ribbons or candied rhubarb pieces. Slice with a sharp knife wiped clean between cuts and serve immediately.

Make Pie Dough

In a food processor, combine 3 cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon fine sea salt. Pulse 3 times to combine.

Add 1 cup cold cubed butter and pulse 8–10 times until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. In a small bowl, stir together 1/2 cup ice water and 1 tablespoon apple cider vinegar.

Drizzle the liquid over the flour mixture, 2 tablespoons at a time, pulsing after each addition just until the dough begins to clump together. You may need up to 2 additional tablespoons of ice water — the dough should hold together when pinched but should not be wet or sticky.

Divide and Chill Dough

Turn the dough out onto a lightly floured surface and divide it into two portions: one slightly larger (about 60%) for the bottom crust and one slightly smaller (about 40%) for the top. Flatten each portion into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

This rest period allows the gluten to relax and the butter to firm up, making the dough easier to roll and resulting in a flakier crust.

Prepare Rhubarb Filling

While the dough chills, prepare the custard filling. In a large mixing bowl, whisk together 3/4 cup pure maple syrup, 1/2 cup granulated sugar, 4 large eggs, 1 cup heavy cream, 1/2 cup sour cream, 3 tablespoons all-purpose flour, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon fine sea salt until completely smooth and well combined.

Fold in the 5 cups of sliced rhubarb using a rubber spatula, ensuring the rhubarb is evenly coated. Set aside.

Preheat Oven and Roll Bottom Crust

Preheat your oven to 400°F (205°C). Lightly grease an 18×13-inch rimmed half-sheet baking pan.

On a lightly floured surface, roll the larger dough rectangle out to approximately 20×15 inches, about 1/8-inch thick. Carefully transfer it to the prepared pan by rolling it loosely around your rolling pin and unrolling it over the pan.

Gently press the dough into the corners and up the sides of the pan, allowing about 1/2 inch of overhang on all edges. Refrigerate the lined pan while you roll the top crust.

Roll Top Crust

On a lightly floured surface, roll the smaller dough rectangle out to approximately 19×14 inches, about 1/8-inch thick. You can leave it as a solid sheet for a full top crust, or use a sharp knife to cut decorative slits or a lattice pattern if desired.

The slits are important to allow steam to escape during baking. Slide the rolled top crust onto a parchment-lined baking sheet and refrigerate for 10 minutes while you fill the pie.

Fill and Top Pie

Remove the dough-lined pan from the refrigerator. Pour the maple rhubarb custard filling evenly over the bottom crust, spreading the rhubarb into an even layer with a rubber spatula.

Carefully lift the top crust from the refrigerator and drape it over the filling. Trim any excess dough to leave a 1/2-inch overhang, then fold and crimp the edges together firmly to seal.

Brush the entire top crust evenly with the beaten egg wash using a pastry brush, then sprinkle generously with 1 tablespoon coarse sugar.

Bake Slab Pie

Place the assembled slab pie on the center rack of the preheated 400°F (205°C) oven and bake for 15 minutes to set the crust. Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for an additional 40 minutes, until the crust is deep golden brown and the custard filling is set — it should have only a very slight jiggle in the very center when the pan is gently shaken.

If the edges of the crust begin to brown too quickly, tent them loosely with strips of aluminum foil. Total bake time is 55 minutes.

Rest and Chill Pie

Remove the slab pie from the oven and place it on a wire cooling rack. Allow it to rest at room temperature for 30 minutes — this initial rest helps the custard begin to set.

After resting, transfer the pan to the refrigerator and chill for at least 2 hours before slicing. The chilling period is essential for the custard to fully firm up so that the pie cuts cleanly into neat squares or rectangles.

For best results, chill overnight.

Slice and Serve

Once fully chilled, use a sharp knife or bench scraper to slice the slab pie into 16 equal portions (4 cuts lengthwise and 4 cuts crosswise). Serve chilled or at room temperature.

Optionally garnish with a drizzle of additional maple syrup or a dollop of lightly sweetened whipped cream. Store any leftovers covered in the refrigerator for up to 3 days.

Make Pie Dough

In a large mixing bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon sugar. Add 1/2 cup cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse pea-sized crumbles.

Drizzle in 3 tablespoons ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. If needed, add the 4th tablespoon of ice water.

Do not overwork the dough.

Rest Dough

Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for 15 minutes. This allows the gluten to relax and the butter to firm up, making the dough easier to roll and resulting in a flakier crust.

Blind Bake Crust

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle.

Transfer to a 9-inch pie dish, trim the edges leaving a 1-inch overhang, and crimp decoratively. Line the crust with parchment paper and fill with pie weights or dried beans.

Blind bake for 20 minutes, then remove the weights and parchment and bake for an additional 10 minutes until the crust is lightly golden. Remove from oven and set aside to cool slightly.

Prepare Rhubarb Filling

While the crust bakes, toss 3 cups sliced rhubarb with 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract in a bowl until evenly coated. Let the mixture sit for 10 minutes so the rhubarb begins to release its juices and the sugar dissolves slightly.

Spread the rhubarb filling evenly over the partially baked crust.

Cook Coconut Custard

In a medium saucepan over medium heat, whisk together one 13.5 oz can of full-fat coconut cream, 3 large eggs, 2/3 cup granulated sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt until smooth. Cook over medium heat, whisking constantly, for 8–10 minutes until the mixture thickens noticeably and begins to bubble.

Remove from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract. Let cool for 5 minutes, stirring occasionally to prevent a skin from forming.

Assemble and Bake

Carefully pour the warm coconut custard over the rhubarb layer in the pie crust, spreading it evenly with a rubber spatula. Bake at 375°F (190°C) for 25 minutes until the custard is set with only a slight jiggle in the center and the edges are lightly golden.

If the crust edges begin to brown too quickly, cover them with foil or a pie shield.

Cool and Chill

Remove the pie from the oven and place on a wire cooling rack. Allow the pie to cool to room temperature, about 1 hour, then transfer to the refrigerator and chill for at least 3 hours, or until fully set and cold.

The custard will firm up significantly as it chills, making for clean, beautiful slices.

Whip Cream Topping

Just before serving, beat 1 cup cold heavy whipping cream and 2 tablespoons powdered sugar with a stand mixer or hand mixer on medium-high speed for 2–3 minutes until stiff peaks form. Dollop or pipe the whipped cream over the chilled pie and garnish generously with 1/4 cup toasted shredded coconut.

Slice and serve immediately.

Make Pie Dough

In a large mixing bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 tsp salt, and 1 tbsp sugar. Add 1/2 cup cold cubed butter and use a pastry cutter (or food processor) to cut the butter into the flour until the mixture resembles coarse pea-sized crumbs.

Add ice water 1 tablespoon at a time, mixing gently after each addition, until the dough just comes together — do not overwork. Form into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Infuse Ginger Cream

While the dough chills, combine 1 cup whole milk, 1 cup heavy cream, and the sliced fresh ginger in a medium saucepan over medium-low heat. Heat until steaming and just beginning to simmer, about 5 minutes — do not boil.

Remove from heat, cover, and allow the ginger to infuse into the cream for 30 minutes. After infusing, strain through a fine mesh strainer, discarding the ginger slices, and set the infused cream aside.

Blind Bake Crust

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.

Carefully transfer to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim the edges and crimp decoratively.

Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 20 minutes until the edges are set and lightly golden.

Remove the weights and parchment, brush the bottom with egg wash, and return to the oven for an additional 5 minutes to seal the crust. Remove and let cool slightly.

Cook Rhubarb Filling

In a medium saucepan over medium heat, combine the 4 cups of chopped rhubarb, 3/4 cup sugar, 2 tbsp cornstarch, and 1/4 tsp salt. Stir to combine and cook, stirring frequently, for about 8–10 minutes until the rhubarb has softened and released its juices, and the mixture has thickened slightly.

Remove from heat and set aside to cool for 10 minutes.

Prepare Ginger Custard

In a medium bowl, whisk together 4 egg yolks, 1/2 cup sugar, 3 tbsp cornstarch, and 1/2 tsp ground ginger until smooth and pale. Slowly pour the warm ginger-infused cream into the egg mixture in a thin stream, whisking constantly to temper the eggs.

Return the entire mixture to the saucepan over medium heat and cook, stirring constantly with a rubber spatula, for about 5–7 minutes until the custard thickens enough to coat the back of a spoon and begins to bubble. Remove from heat and stir in 2 tbsp butter and 1 tsp vanilla extract until fully incorporated.

Assemble the Pie

Pour the slightly cooled rhubarb filling evenly into the blind-baked pie crust, spreading it into a smooth layer. Immediately pour the warm ginger custard over the top of the rhubarb layer, using a spatula to spread it evenly to the edges of the crust.

Sprinkle 1 tablespoon of coarse sugar over the top of the custard for a light crunch.

Bake the Pie

Place the assembled pie on the center rack of the preheated 375°F (190°C) oven. Bake for 30 minutes until the custard is just set with a very slight jiggle in the center and the edges are lightly golden.

If the crust edges begin to brown too quickly, tent them with foil after the first 15 minutes of baking.

Rest and Cool

Remove the pie from the oven and place on a wire cooling rack. Allow the pie to rest at room temperature for 15 minutes — this helps the custard finish setting from residual heat before chilling.

Chill Before Serving

Transfer the pie to the refrigerator and chill uncovered for at least 2 hours, or until the custard is fully set and sliceable. Once chilled, the pie can be loosely covered with plastic wrap.

Serve cold or at room temperature with a dollop of whipped cream if desired.