This crustless rhubarb custard pie is the perfect celebration of spring’s tangiest treasure—rhubarb! It’s light, creamy, sweet, and tart, all in one irresistible bite. With no need for a crust, this pie is incredibly easy to prepare and lets the custard and fruit shine. Whether you’re serving it as a comforting weeknight treat or a charming dessert for guests, this pie is sure to become a seasonal go-to. The combination of fresh rhubarb and smooth custard creates a delightful texture contrast. As the pie bakes, the rhubarb softens and releases its unique tang, which is perfectly balanced by the rich vanilla-flavored custard. Best of all, the ingredients are simple and likely already in your pantry, making this a convenient dessert to whip up at a moment’s notice. This dessert is naturally gluten-free (if you use a gluten-free flour substitute) and is perfect for those who prefer pies without a traditional crust. It’s great served warm or chilled, with a dusting of powdered sugar or a dollop of whipped cream.
🥧 Ingredients:
- 3 cups rhubarb, diced (fresh or thawed if frozen)
- 1/3 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk (whole milk preferred for creaminess)
- 1 teaspoon butter, softened (for greasing the pie dish)
👩🍳 Instructions:
- Preheat the oven:
Set your oven to 375°F (190°C). While it heats, clean and dice the rhubarb into bite-sized pieces. - Grease the pie dish:
Use the softened butter to grease the bottom and sides of a 9-inch pie plate generously. This helps the custard release easily and adds a touch of richness. - Prepare the custard base:
In a blender or mixing bowl, combine the flour, sugar, baking powder, salt, eggs, vanilla extract, and milk. Blend for about 1–2 minutes until the mixture is smooth and well combined. - Assemble the pie:
Spread the diced rhubarb evenly in the greased pie plate. Pour the custard mixture over the rhubarb, making sure it settles evenly. - Bake:
Place the pie on the center rack of the oven and bake for about 40 minutes. The pie should be set around the edges with a slight jiggle in the center—it will continue to firm up as it cools. - Cool and serve:
Allow the pie to rest for at least 10–15 minutes before slicing. Serve warm or chilled, optionally topped with whipped cream or a sprinkle of powdered sugar.
Pro Tip:
Add a pinch of cinnamon or nutmeg to the batter for a subtle warming flavor, or try it with a handful of strawberries mixed in for a strawberry-rhubarb twist!
This pie is a beautiful way to enjoy seasonal rhubarb in a simple, no-fuss format. It’s comforting, classic, and always a crowd-pleaser.
#CrustlessPie #RhubarbDessert #CustardPie #EasyPieRecipe #SpringBaking #HomemadeDesserts #RhubarbSeason #SweetAndTart #ComfortBaking #NoCrustNoProblem