This Crustless Rhubarb Custard Pie is a simple yet elegant dessert that highlights the tart flavor of fresh rhubarb in a silky custard base. With no crust to worry about, it’s easier than traditional pies and bakes up into a golden, custardy delight with tender, sweet-tart rhubarb throughout.
Perfect for spring baking or when you want something homemade without the fuss!
Why You’ll Love This Recipe:
- 🥧 No Crust Needed: Saves time and effort while keeping the focus on flavor.
- 🍓 Sweet-Tart Perfection: The balance of rhubarb and sugar creates a classic flavor combo.
- 🥚 Silky Custard Texture: Eggs and milk create a rich, smooth custard that sets beautifully.
- 🕒 Quick & Easy: Just mix, pour, and bake—no special tools or skills required.
Ingredients (Serves 8–10):
- 3 cups fresh rhubarb, diced (about 4–5 stalks)
- ⅓ cup all-purpose flour (or gluten-free flour blend if preferred)
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
- 1 teaspoon butter (for greasing the pie plate)
Instructions:
Step 1: Prep the Oven and Rhubarb
Preheat your oven to 375°F (190°C) .
Wash and trim the rhubarb stalks, then dice them into small, even pieces (about ½ inch). Set aside.
Step 2: Grease the Pie Plate
Rub the softened butter over the bottom and sides of a 9-inch pie plate to prevent sticking.
Evenly spread the diced rhubarb across the bottom of the dish.
Step 3: Blend the Custard Mixture
In a blender or food processor, combine:
- Flour
- Sugar
- Baking powder
- Salt
- Eggs
- Vanilla extract
- Milk
Blend on medium speed for 1–2 minutes , until completely smooth and well combined.
Step 4: Pour and Bake
Carefully pour the custard mixture over the rhubarb in the pie plate.
Place in the preheated oven and bake for 40 minutes , or until the top is lightly golden and the center has a slight jiggle (it will firm up as it cools).
Step 5: Cool and Serve
Remove from the oven and let the pie cool for 10–15 minutes before slicing.
Serve warm, at room temperature, or chilled—this pie is delicious any way you slice it!
Tips for Success:
- 🥄 Use Room Temperature Eggs: Helps ensure a smooth, lump-free batter.
- 🔪 Even Dice: Cut rhubarb into uniform pieces for consistent texture.
- ❄️ Frozen Rhubarb Works Too: Thaw and drain slightly before using.
- 🧈 Don’t Skip the Butter: It helps prevent sticking and adds subtle richness.
- 📦 Make Ahead Option: Store leftovers in the fridge for up to 3 days or reheat gently for next-day enjoyment.
Serving Suggestions:
- Top with whipped cream or a scoop of vanilla ice cream.
- Dust with powdered sugar for a simple finish.
- Serve alongside coffee, tea, or a glass of cold milk.
- Pair with fresh strawberries for extra fruitiness.
Nutritional Information (per serving, approx. 8 servings):
- Calories: ~200 kcal
- Protein: ~5g
- Carbohydrates: ~25g
- Fat: ~9g
- Fiber: ~1g
- Sugar: ~16g
This Crustless Rhubarb Custard Pie is a perfect showcase for one of spring’s favorite fruits. Light, custardy, and bursting with bright rhubarb flavor—it’s an easy, crowd-pleasing dessert that feels just right for family dinners, brunches, or afternoon tea.
Try it once and it may just become your new go-to rhubarb recipe!
