Crustless Rhubarb Custard Pie Easy Recipe: A Silky Delight for Spring
This crustless rhubarb custard pie is a simple yet stunning dessert that blends tart rhubarb with a rich, creamy custard. Made without a crust, it’s light, easy to prepare, and perfect for spring and summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups chopped rhubarb
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 tablespoon butter (for greasing the pie dish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the chopped rhubarb, flour, sugar, baking powder, and salt until the rhubarb is well coated.
- In a separate bowl, whisk together the eggs, vanilla extract, and milk until smooth.
- Grease a 9-inch pie plate with softened butter.
- Pour the rhubarb mixture into the prepared pie dish and spread evenly.
- Gently pour the egg mixture over the rhubarb and distribute evenly.
- Bake for 40–45 minutes, or until the top is golden and the custard is set.
- Remove from oven and let cool for 15 minutes.
- Slice and serve warm, optionally with ice cream or whipped cream.
Notes
- Fresh rhubarb is ideal, but you can use frozen rhubarb—just thaw and drain well first.
- Letting the pie cool slightly helps it set and enhances flavor.
- You can adjust the sugar slightly depending on how tart your rhubarb is.
- This pie is excellent served warm or chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 20g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg