Tart rhubarb and creamy custard — sweetened with a hint of orange zest and nestled in a flaky crust — are a combination of rustic cake heaven. This no-fuss single crust pie only takes a few minutes to make.
Spring is made for rhubarb pie, and rhubarb pie is made for pudding.
You won’t find any blunt strawberries trying to steal the show here. I don’t even allow a double crust or crumbs. This is just a simple tart with delightful chunks of tart rhubarb coated in creamy custard infused with orange zest.
sweet or tart?
I personally believe that rhubarb pie should be tart. I made this cake with just half a cup of sugar, and I like it that way. My husband prefers it with a full cup of sugar. We compromised and I wrote the recipe using 3/4 cup sugar.
The moral of this story is to make your cake as sweet or as tart as you like. This recipe is very forgiving. Feel free to use anywhere from half a cup to a full cup of sugar.
What’s the best dairy for custard pie?
I first tested this recipe with two percent milk because I had it at home. The pudding was still creamy and light. If you have two percent in your fridge as you read through this recipe, then by all means bake away. The cake will be delicious!
I wrote the recipe with whipped cream because I like the extra fat and it creates a rich mouthfeel. With me you don’t have to go that far down the heavy cream road. We can stay friends.
If you want Make this cake with two percent milk, whole milk, or half and half over heavy whipping cream, be my guest. It will still taste delicious and you will have cake! Yay!
Just don’t use skim milk or solid milk. it’s cake This is not the time to count calories.
Orange zest, keep the juice
I do my best, I really do, to use up everything in the cooking, but unfortunately I failed you when it came to rhubarb pie. I used the zest of the orange but not the juice.
I highly recommend using a fresh orange and not the slightly dehydrated one that’s left over from Christmas and sitting in the back of your fruit drawer. The oils from the shell really make this cake pop!
Once you’ve used the zest, I suggest squeezing the juice into a glass over ice. Feel free to mix it up with any number of drinks. I promise I won’t tell a soul! You can sip while you wait for the cake to bake.
The best pie crust for this pie
We have a whole range of pie crust options at Simply Recipes. If you’re an experienced pie crust maker and prefer an all-butter crust, try Elise’s Perfect Pie Crust recipe. There’s enough for two crusts, so freeze one and save for another day.
Another option is the tender No Fail Sour Cream Pie Crust. It’s a very soft crust so be careful when you roll it out and place it in the pie plate.
How to store rhubarb custard cake
As if you have any slices of cake just lying around waiting to be eaten? But in an emergency, if you had to leave the house abruptly and without your cake, rest assured that you can cover it with foil and refrigerate it for up to three days.
How to Freeze Rhubarb Pie
Freezing cakes is an excellent way to make friends. The person with an endless supply of cakes is always the neighborhood favorite. The good news is that rhubarb pie is easy to freeze! Brace yourself, you’re about to have an endless line of people wanting to stop by for tea (and cake).
To freeze rhubarb pie, make but do not bake, triple wrap in foil and freeze. It can be kept for up to 4 months. When ready to bake, unwrap the foil and place the frozen cake in the oven. You need an additional 10 minutes of cooking time. Ah Dah! Cake ready for any occasion.
Need more cake in your life? You and me both!
- Easy chocolate mousse cake
- Apple Cake
- Old fashioned peach pie
- Strawberry Rhubarb Pie
- Icebox Lemon Pie
Rhubarb Pudding Pie
Rhubarb leaves are poisonous. Make sure you discard these before chopping your rhubarb. There are also rhubarb stalks in many different widths. When your stalks are about 1 inch (2.5 cm) wide, cut the stalk in half lengthwise, then chop it.
ingredients
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1 9-inch pie crust
- For the filling:
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3 1/4 cups rhubarb (about 1 pound), cut into 1/2-inch pieces
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3 tablespoons all-purpose flour
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3/4 cup sugar
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Zest of 1 large orange
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
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2 large eggs, room temperature
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1/3 cup heavy whipping cream
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1 teaspoon vanilla extract
method
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When you are ready to assemble the cake:
Preheat oven to 375°F.
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Roll out your pastry:
Roll your pie crust into a 12 inch circle. Drape it over a 9 inch cake stand. Pin the edges under and ruffle it to make it look pretty. Put back in the fridge.
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Prepare filling:
Whisk together the flour, sugar, orange zest, cinnamon, nutmeg, and salt in a large bowl. Whisk together eggs, heavy cream, and vanilla in another medium bowl. Add the wet ingredients to the dry ingredients and whisk. Add the rhubarb and fold in with a spatula.
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Assemble the cake:
Pour the filling into the crust. Smooth the top with a spatula.
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Bake a cake:
Place the pie on a baking sheet to protect your oven from spilling. Fold the aluminum foil in half and form a cover just around the edges of the pie crust, leaving the filling exposed.
Place the cake in the oven. Remove the foil halfway through the baking time. Bake until pudding is completely set without wobbling and crust is golden brown, about 45 minutes.
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Cool:
Allow to cool to room temperature on a wire rack, about 45-50 mins.
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Surcharge:
Serve this cake slightly warm, cold, or at room temperature. Dust with powdered sugar just before serving. Keep leftovers covered and refrigerated for up to 3 days.
