Introducing the Crustless Rhubarb Custard Pie: the ultimate answer for anyone who craves a sensational, tart-yet-sweet springtime dessert without the fuss of making pie dough. With every forkful, you’re met with tender bites of tangy rhubarb nestled in a silky, creamy custard, all held together with a golden, slightly crisped top. Whether you’re new to rhubarb or a seasoned fan, this pie is an absolute celebration of simplicity and homemade comfort. You’ll love how the rhubarb’s sharpness dances with the sweet vanilla custard—truly a slice of pure joy!
Ingredients You’ll Need
Ingredients You’ll Need
One of the biggest charms of this pie is the way a handful of basic kitchen staples transform into something so impressively delicious. Each component serves a special role, whether it’s adding structure, depth, or that gorgeous color that makes this dessert stand out.
- Fresh rhubarb (3 cups, chopped): The tangy star of the show, bringing beautiful color and springy brightness to every bite.
- Large eggs (3): These bind everything together and give the custard its classic creamy texture.
- Granulated sugar (1½ cups): Balances the rhubarb’s tartness and lends a hint of caramelized sweetness to the top.
- All-purpose flour (½ cup): Adds body to the custard so the pie slices up cleanly without a crust.
- Salt (¼ teaspoon): Just a pinch intensifies all the other flavors and prevents the pie from tasting flat.
- Whole milk (1½ cups): Rich and creamy, milk helps ensure your custard is silky-smooth.
- Vanilla extract (1 teaspoon): A splash of vanilla gives that comforting bakery aroma and warmth.
- Unsalted butter (2 tablespoons, melted): Gives richness and helps brown the top nicely as it bakes.
- Powdered sugar (for dusting, optional): A little snowy sprinkle adds elegant sweetness just before serving.
How to Make Crustless Rhubarb Custard Pie
Step 1: Prep the Pie Dish and Rhubarb
Start by preheating your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or deep-dish pie pan to ensure easy slice removal later. Chop your fresh rhubarb into bite-size pieces and scatter them evenly across the bottom of the dish—no need to cook the rhubarb ahead of time! If you’re going with frozen rhubarb, just make sure it’s well thawed and drained to avoid a watery pie.
Step 2: Whisk Together the Custard
In a roomy mixing bowl, crack in the eggs and pour in the sugar. Whisk until the mixture looks pale and slightly thickened—this helps dissolve the sugar and gets some air into the custard. Sprinkle in the flour and salt, whisking until smooth with no lumps. Then, slowly pour in the milk, vanilla extract, and melted butter, stirring until you have a creamy, cohesive batter.
Step 3: Assemble and Bake
Gently pour the luscious custard mixture over the bed of rhubarb, making sure it spreads evenly and coats all the fruit. Transfer the pie to the oven (middle rack is best for even baking) and bake for 45 to 50 minutes, or until the top is lightly golden and the custard feels set if you jostle the pan gently. To check doneness, slip a knife into the center—it should come out mostly clean with just a hint of moisture.
Step 4: Cool and Finish
Remove your Crustless Rhubarb Custard Pie from the oven and let it rest on a wire rack for at least one hour. This cooling step is key; it allows the custard to finish setting and makes slicing neat and easy. Just before serving, sift powdered sugar over the top for a simple, pretty finish. Serve your slices slightly warm or chilled, whichever suits your mood!
How to Serve Crustless Rhubarb Custard Pie
Garnishes
A flourish of powdered sugar is classic, but feel free to jazz it up with a dollop of softly whipped cream or even a scoop of vanilla ice cream. Fresh berries—like sliced strawberries or raspberries—make a lovely, colorful accompaniment. If you love a bit of crunch, consider sprinkling chopped pistachios or sliced almonds for a finished look and a subtle bite.
Side Dishes
Round out your dessert table with light and fresh options: a bowl of seasonal mixed berries, a tangy lemon sorbet, or some crisp butter cookies make wonderful complements. Coffee or a pot of floral tea pairs beautifully with the pie’s creamy custard, making for a comforting snack or an easy springtime celebration.
Creative Ways to Present
If you want to make your Crustless Rhubarb Custard Pie the star of the show, try baking individual pies in ramekins for elegant single servings. Layer on some honey-sweetened Greek yogurt and extra roasted rhubarb for a parfait-style dessert. Or, serve thin wedges as part of a spring dessert sampler for guests to taste a bit of everything!
Make Ahead and Storage
Storing Leftovers
To keep your pie tasting fresh, cover the dish tightly with plastic wrap or foil and store in the fridge. The Crustless Rhubarb Custard Pie will stay delicious for up to three days. The custard may become a little denser, but the flavors deepen, making every bite even more irresistible.
Freezing
This pie actually freezes quite well! Make sure it has cooled completely, then wrap individual slices or the entire pie tightly in plastic wrap and a second layer of foil. Freeze for up to two months. Thaw overnight in the fridge, allowing the custard to return to its creamy glory.
Reheating
If you like your pie a bit warm, simply reheat slices in the microwave for 20 to 30 seconds, or pop the pie (covered with foil) in a 300°F oven until gently warmed through. Be careful not to overheat, as it can cause the custard to toughen.
FAQs
Can I use non-dairy milk in this recipe?
Absolutely! Full-fat coconut milk or a rich, creamy oat milk will yield the most luscious results. Just know the pie will have a slightly different flavor, but it’ll still be a treat.
What if I don’t have fresh rhubarb?
Frozen rhubarb is a great substitute—just make sure to thaw and drain it thoroughly. If you have extra liquid, blot with paper towels to prevent a soggy custard.
How do I know when the Crustless Rhubarb Custard Pie is fully set?
A knife inserted in the center should come out mostly clean, and the center should jiggle just a tiny bit when you move the pan. It will firm up more as it cools, so resist overbaking.
Can I add other fruits or flavors to the filling?
Definitely! Try mixing in a handful of sliced strawberries for a sweeter, more colorful pie, or add some orange zest to the custard for a citrusy twist. Just keep the total fruit volume close to three cups.
Is it normal if my pie puffs up and then sinks?
Yes, that’s completely expected! The custard will rise as it bakes and then gently settle as it cools, sometimes creating pretty ripples on top—just another benefit of the simple magic that is Crustless Rhubarb Custard Pie.
Final Thoughts
If spring had a flavor, it would be a slice of Crustless Rhubarb Custard Pie—effortless, tangy, and creamy in every mouthful. There’s no need for a complicated crust or fancy ingredients, just a willingness to discover how comforting and crowd-pleasing homemade dessert can be. Give this recipe a try and let it become a seasonal tradition in your kitchen!
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Crustless Rhubarb Custard Pie Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tart rhubarb and creamy custard with this easy-to-make crustless rhubarb custard pie. Perfect for a spring dessert or any time you crave a sweet treat without the fuss of a traditional pie crust.
Ingredients
Rhubarb:
- 3 cups fresh rhubarb (chopped)
Custard:
- 3 large eggs
- 1½ cups granulated sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1½ cups whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (melted)
Optional:
- powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish or deep-dish pie pan.
- Prepare the rhubarb: Spread the chopped rhubarb evenly in the bottom of the prepared dish.
- Mix the custard: In a large bowl, whisk together the eggs and sugar until well combined. Add the flour and salt, and whisk until smooth. Slowly add the milk, vanilla extract, and melted butter, stirring until fully incorporated.
- Assemble and bake: Pour the custard mixture over the rhubarb. Bake for 45 to 50 minutes, or until the custard is set and the top is lightly golden. A knife inserted in the center should come out clean.
- Cool and serve: Let the pie cool at room temperature for at least 1 hour before serving. Dust with powdered sugar just before serving, if desired. Serve warm or chilled.
Notes
- You can use frozen rhubarb—just thaw and drain it well before adding to the dish.
- This pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 26g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
