Description

This Crustless Rhubarb Custard Pie is a delightful springtime dessert that combines the tartness of fresh rhubarb with a smooth, vanilla-infused custard. Baked without a traditional crust, it offers a light yet satisfying treat perfect for any occasion. The pie features a naturally creamy texture with a slightly golden top and sets beautifully as it cools, making it easy to serve warm, at room temperature, or chilled.

Ingredients

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Pie Ingredients

3 cups fresh rhubarb, diced
1/3 cup all-purpose flour (or gluten-free alternative)
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 tablespoon vanilla extract
1 cup milk
1 teaspoon butter (for greasing the pie plate)

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Instructions

Preheat and Prepare Rhubarb: Preheat your oven to 375°F (190°C). Wash and dice the rhubarb into small, even pieces to ensure consistent cooking.
Grease the Pie Plate and Arrange Rhubarb: Rub the softened butter all over the bottom and sides of a 9-inch pie plate to prevent sticking. Spread the diced rhubarb evenly across the bottom of the dish for an even layer of fruit.
Blend Custard Mixture: In a blender, combine the flour, granulated sugar, baking powder, salt, eggs, vanilla extract, and milk. Blend on medium speed for 1 to 2 minutes until the mixture is completely smooth and well combined to create a smooth custard base.
Pour and Bake: Carefully pour the blended custard mixture over the rhubarb in the pie plate. Place the pie in the preheated oven and bake for about 40 minutes. The pie is done when the top is lightly golden and the center has a slight jiggle, indicating it will continue to set as it cools.
Cool and Serve: Remove the pie from the oven and let it rest for 10 to 15 minutes before slicing. This resting time allows the custard to firm up properly. Serve warm, at room temperature, or chilled according to your preference.

Notes

Use fresh rhubarb for best flavor and texture; frozen rhubarb is not recommended as it may release excess water.
The pie is naturally gluten-free if you substitute a gluten-free flour blend for the all-purpose flour.
The slight jiggle in the center after baking is normal; the custard will firm up as it cools.
To prevent sticking, ensure the pie plate is well greased with butter.
This pie can be stored covered in the refrigerator for up to 3 days.