Rustic Rhubarb Custard Pies with a Walnut Crust & a Pie Party

I‘ve made buttermilk dinner rolls in a jar, as well as copious amounts of canned goods, but pie in a jar has eluded me until now. Something about patting the dough into the small jar had me reluctant to try it, although I have admired the trend from afar for some time.

Leave it to Shaina to come up with a quick and easy solution that I could execute despite my sleep-deprived baby brain, and with my pre-schooler ‘helping out’: a nutty crust that is pressed into the jars, thus eliminating the rolling pin.

In this seasonal dessert, walnuts, sugar and butter are whisked together in a food processor and pressed into the bottom of the jars for a simple crust that marries perfectly with the rhubarb and custard pie filling. Yes, we’re still enjoying an abundant rhubarb harvest, and these little pies are the very best way we’ve enjoyed rhubarb all season.

The recipe hails from Shaina’s hot-off-the-press cookbook, Desserts in Jars: 50 Sweet Treats that Shine, and is just one of many recipes that I immediately cued up to make from my copy. It’s similar to my Rhubarb-Raspberry Cream Pie in flavor, but far faster to prepare. And these days, that works best for me.

If you’re looking for a gluten-free version of these rustic pies, simply omit the flour and add a few teaspoons of cornstarch as a thickener instead.

And any way you make them, be sure to serve them up with a scoop of vanilla ice cream.

Rustic Rhubarb Custard Pies with a Walnut Crust

This modern twist on an old classic pie, pairs tangy rhubarb and sweet custard together over a simple walnut crust.
5 from 4 votes
Print Pin Rate
Course: Desserts
Servings: 10 people
Calories: 592kcal
Author: Shaina


For the Crust:

  • 3 cups walnuts
  • 2 Tablespoons sugar
  • 1 Tablespoon ground cinnamon
  • 6 Tablespoons unsalted butter melted

For the Filling:

  • 2 cups sugar
  • 1/4 cup all-purpose flour
  • 6 large egg yolks
  • 1 cup heavy cream
  • 4 cups diced rhubarb


  • Make the crust: Preheat the oven to 425F. Place the walnuts, sugar, and cinnamon in a food processor. Pulse several times until the nuts are ground fine. Pour in the butter and pulse until combined.
  • Spoon 2-3 tablespoons of the crust mixture into the bottom of each of ten 4-oz jars and press down lightly.
  • Make the custard: Beat together the sugar, flour, egg yolks, and cream in a bowl until the mixture is thick and creamy. Stir in rhubarb.
  • Spoon about 1/3 cup of custard and fruit into each jar over the walnut crust.
  • Place the jars 2 inches apart on a baking sheet. Bake the pies for 12 minutes, then reduce the heat to 350F. Bake for 20-22 minutes more, until the custard is set.
  • Remove pies from oven and allow to cool. Serve warm.


Recipe published with permission from author.


Calories: 592kcal | Carbohydrates: 53g | Protein: 8g | Fat: 41g | Saturated Fat: 13g | Cholesterol: 161mg | Sodium: 18mg | Potassium: 324mg | Fiber: 4g | Sugar: 44g | Vitamin A: 765IU | Vitamin C: 4.5mg | Calcium: 115mg | Iron: 1.6mg

Pie Party!

I’m joining the international food blogger’s ‘Pie Party 2012‘, organized by friends Justin, Ashley, Shauna, and Garrett. Be sure to check out the Facebook page for plenty of pie inspiration.

Summer pie! It’s hard to beat. What’s your favorite flavor?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. Rhubarb custard is actually my favorite pie. My mom makes an amazing one that I look forward to every year. My other favorite is blueberry, but made with the little wild blueberries you can find in Maine 🙂

  2. Brian @ A Thought For Food says

    I’m such a rhubarb lover, but I’ve never done a custard! These baby pies are so so so so so adorable and I thank Shaina for inspiring you! 🙂 These look marvelous!

  3. How cute!! I’ve been a little weary of trying pie in a jar too – but I love that this is a pressed bottom pie, I think this was all the convincing I needed 😉

  4. I’m not a big fan of rhubarb but the gluten free crust looks great and will translate well to other recipes.

  5. Amber | Bluebonnets & Brownies says

    5 stars
    I seriously cannot wait for my copy of Shaina’s book to arrive. I love the idea of a walnut crust, but of course my Texan brain is already planning a Pecan switch-in. Especially with my favorite summer pie flavor: blackberries!

  6. I have never made a custard, but pairing it with rhubarb makes it so tempting to try it!

  7. What a great idea! I love pumpkin pie – had it for the first time when we visited USA! Amazing pie with amazing people! A simple pie can bring back so many fond memories!

  8. I’m keen to try the recipe with the rhubarb thriving in my garden, but I have a question. Is there supposed to be cream in the custard? This list of ingredients doesn’t say this, but in the instructions it mentions cream. “Beat together the sugar, flour, egg yolks, and cream in a bowl” Could you clarify please?

    • Ohmygosh, that will teach me to type up the recipe at a quarter to midnight.

      Thank you for pointing out that omission. Yes, there is heavy cream in the recipe.

  9. The title alone is making want to have an actual pie party! (How great does that sound?) I’ve always wanted to have a table covered in different flavors of fresh pies. Maybe then I could narrow it down and choose a favorite. It’s too hard!

    • That sounds AMAZING and it is. =) I organized one once and we had over 20 pies. =) Surprisingly, there were very few the same.

  10. How much cream?

  11. Yum! These look so delicious and I love the simplicity of being able to just press the crust into the bottom of a jar. One question–it looks in the picture like there is also some crust on top? But I didn’t see anything about that in the recipe. Do we also sprinkle some of the the crust mixture on top, or does it just get pressed into the bottom?

  12. Thanks Aimee! I hope you get some well earned rest.

  13. These are simply stunning!

  14. I haven’t ever cooked anything in a jar – can’t wait to get the book and try. This pie looks beautiful and delicious!

  15. 5 stars
    Looks great! Thanks for sharing!

  16. 5 stars
    Wow these look amazing. My mouth is watering just looking at the pics. Anything Rhubarb gets my thumbs up.

  17. Rhubarb and walnuts. That sounds heavenly to me!

  18. Jane Dula says

    This looks so fun and my rhubarb is ready to harvest. After cooling completely, do you think it would work to cap the jars and freeze the pie jars, and would they reheat after thawing or reheat while frozen? I’m all for gathering in for winter.

  19. Mimi Findlay says

    Aimee, Can you please tell me where you got your gingham lids? I bought some a few years ago but can’t remember where and haven’t been able to find any in the stores I’ve been to.
    Thanks, Mimi

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