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
Scale
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
