This recipe for Rhubarb Cream Pie is filled with tangy rhubarb with a creamy filling. It is the perfect balance of sweet and tart. It's one of our favorite desserts!
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Why you'll love this rhubarb cream pie recipe
Rhubarb pie reminds me of summers spent on the lake at my grandma & grandpa's house. We spent our time cooking, swimming, and baking some tasty desserts like this fruit pie!
This recipe takes a simple pie and makes it even better and easier!
If you've never tried rhubarb before, this is the recipe for you! Top it with a scoop of ice cream and nothing gets any better!
Ingredients and/or variations
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- rhubarb - You can use fresh or frozen rhubarb!
- Bisquick - you can substitute flour if you'd prefer.
- granulated sugar
- cornstarch
- heavy cream
- cinnamon
- nutmeg
- 9-inch premade pie crust - I used store-bought pie crust but you can use a homemade pie crust as well.
Instructions
This is a photo overview of the recipe for Rhubarb Cream Pie. For complete written directions, scroll down to the bottom. It's in the recipe card.
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Equipment
- knife and cutting board
- large mixing bowl
- pie dish
- pie shield or aluminum foil to protect the crust from getting too brown.
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FAQ's
A custard pie is made with eggs, while a cream pie usually has a filling that is made with heavy cream, or whipped cream.
No, there is no need for you to cook the rhubarb before you add it to the pie.
There's no need to peel the fruit. Just dice it in small pieces.
Top Tip
The center of your pie may still jiggle slightly when the pie is done. No worries, it will firm up once it chills in the fridge.
- Don't have a pie shield? I've used aluminum foil to make a homemade shield many times. It's a great kitchen hack to use!
Storage
Refrigerate - Store your pie in the fridge in an airtight container or wrapped in aluminum foil for up to 4 days. I like to use a pie keeper!
Freezer - One great thing about this homemade pie is that it freezes well. I like to wrap the pie with foil, and then twice with plastic wrap to keep it fresh. Thaw in the fridge overnight.
Related recipes
During rhubarb season, I'm always looking for ways to use up the abundance of this vegetable. Some of my favorite recipes are Old Fashioned Rhubarb Pie, Rhubarb Pineapple Jam, and Strawberry Rhubarb Jam. I love these recipes!!
This pie is summertime in a slice! I'd love you to comment and let me know what you think about this sweet treat!!
Recipe for Rhubarb Cream Pie
Ingredients
- 3 cups diced rhubarb
- ½ cup Bisquick
- ¾ cup sugar
- 1 tablespoon cornstarch
- 1 cup heavy cream
- ⅛ teaspoon cinnamon
- ⅛ nutmeg
- 1 premade 9-inch pie crust
Instructions
- Preheat the oven to 350 degrees.
- Wash the rhubarb. (No need to peel it.) Chop it into small pieces ½ inch pieces. Measure 3 cups, pour the chopped rhubarb into the unbaked pie crust. Spread it evently.
- In a large mixing bowl, add the bisquick, sugar, cornstarch, cinnamon and nutmeg. Combine the ingredients with a fork.
- Next add the heavy cream and whisk together until smooth.
- Pour over the rhubarb. Place the pie on a lined baking sheet (just in case it bubbles over). And place in the preheated oven for 50-60 minutes.
- The pie is done when the sides are golden brown. The center may be slightly jiggly. Keep an eye on the pie crust. If it gets too brown, cover the crust with aluminum foil halfway through baking.
- Allow to cool completely on the counter. Then refrigerate for 2 hours before serving. Delicious with a scoop of ice cream!
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