Fresh Rhubarb & Vanilla Custard Puff Pastry Pie

puff pastry rhubarb pie with custard

This is very lazy yet tasty (and tangy) summery recipe with fresh rhubarb, ready puff pastry and vanilla custard.


  • 500 g ready chilled puff pastry
  • about 400 g fresh rhubarb (washed, peeled and cubed)
  • 2 cups of thick vanilla custard
  • sugar to sprinkle, best demerara


  • large pie baking dish or Pyrex would be the best
  • non-stick frying pan
  • rolling pin


  1. First prepare the rhubarb frying it on non stick frying pan for a while to reduce the water.
  2. Once rhubarb is ready roll out puff pastry and line large baking dish with it.
  3. Top with custard, then rhubarb.
  4. Sprinkle generously with sugar.
  5. Bake in the oven preheated to 200°C (392°F) for about 20 minutes or until golden.
  6. Share to the bowls and enjoy while still warm.

Makes 6-8 portions.


Sharing the pie was a bit tricky because of the hot custard so next time I will try to make it in couple smaller pie dishes instead of one big one.

More rhubarb recipe ideas:

Rhubarb and Saffron Yogurt Cake from Elisabeth’s Kitchen Dairy

Rhubarb & Ginger Cake from Fab Food 4 All

Rhubarb Custard Sandwich Cake from Jo’s Kitchen

Wholemeal Rhubarb & Ginger Muffins from Blue Kitchen Bakes

A Spiced Strawberry & Rhubarb Upside-Down Cake from Cooksister

Simple Rhubarb & Vanilla Cake I made

Your thoughts…

  1. Ooh I feel hungry now, love rhubarb and custard so to put them in a pie base is genius! Thank you also for teaching me that you can fry rhubarb which I never knew!

  2. I don’t know if you should but I do that with most of the fruits for pies, to reduce the water a bit ;)

  3. I didn’t know you could fry rhubarb to reduce it either! Clever – and a lovely sounding pie! Thanks for sharing my own rhubarb cake recipe too :)

  4. Ohhhh I love rhubarb!!! I had it in crumbles with custard and this was a winning combination. What a great idea to combine these two in a pie… This looks so nice.

  5. Quick and delicious pudding, a great way to use up our glut of rhubarb :)

  6. A lovely looking pie, I’ve never thought of frying rhubarb before baking with it but it makes perfect sense now!

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