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Maple Buttermilk Pie with Rhubarb Compote

Rhubarb Maple Buttermilk Pie

This gorgeous Maple Buttermilk Pie is tangy, refreshing and just glorious! The hidden layer of homemade rhubarb jam takes this Pie to a whole new level! Be prepared to fall in love! 

Course Dessert
Cuisine American, Canadian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 pieces
Calories 300 kcal
Author Kiki Johnson


  • For the Rhubarb Syrup
  • 200 ml Rhubarb Juice *
  • 70 g sugar
  • For the Rhubarb Filling
  • 350 g Rhubarb
  • 1/2 cup sugar
  • 100 ml white or rosé wine
  • 200 ml orange or rhubarb juice
  • For the Maple Buttermilk Custard
  • 30 g brown sugar
  • 6 egg yolks
  • 35 g flour
  • 160 ml maple syrup pref. grade b
  • 480 ml buttermilk
  • 1 tsp vanilla extract
  • 1/2 tsp fine grain sea salt
  • For assembling
  • 200 g whipping cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla
  • 4 tbsp Rhubarb Syrup recipe above


  1. Start by making the prebaked Pie Crust (see link)
  2. For the rhubarb syrup, combine juice and sugar in a pot, let come to a boil, reduce the temperature and let simmer until thickish and about 1/3 of the original amount.
  3. For the rhubarb filling combine all the ingredients in a pot, let come to a boil and let bubble away on medium heat until you reach a jam consistency. Let cool completely and spread on your prebaked Pie Crust.
  4. To make the maple buttermilk filling, combine the lemon zest, brown sugar, egg yolks, and flour in a medium bowl. Whisk until the flour is lump free. Gradually add the maple syrup, stirring. Then the buttermilk, vanilla, and sea salt.
  5. Pour the filling into the Pie Crust and bake at 165 Celsius for about an hour.
  6. Let the Pie cool completely and chill it the fridge for a few hours, preferably overnight.
  7. Before serving, whip 200 g of cream with the vanilla and powdered sugar and decorate your Pie whimsically with whipped cream and rhubarb syrup.

Recipe Notes

* I use the juice I get while thawing the frozen rhubarb