Crustless Rhubarb Custard Pie is the best kind of spring magic: tart rhubarb pieces snuggled beneath a silky, vanilla-laced custard, all baked into a tender, golden slice without the extra fuss (or calories) of a pastry crust. Each bite balances tang, creamy sweetness, and a hint of nostalgia, making this pie an absolute must for rhubarb lovers and dessert adventurers alike. Whether you serve it just barely warm or perfectly chilled, this easy recipe will have everyone reaching for seconds — and begging for your secret!
Ingredients You’ll Need
Every ingredient in this recipe works together to create a truly special Crustless Rhubarb Custard Pie. From the tart snap of fresh rhubarb to the creamy custard filling, each piece plays a crucial role in the pie’s irresistible flavor, delicate texture, and pretty blushing color. Let’s take a closer look!
- Rhubarb (2 cups, chopped): The star! Choose crisp, red-stemmed rhubarb for vibrant color and bright, tangy taste.
- Eggs (3 large): They bind everything together and make the custard luscious and rich.
- Granulated Sugar (1 cup): Just enough to balance rhubarb’s natural tartness and lend a gentle sweetness.
- All-Purpose Flour (1/2 cup): Helps the custard set with just the right amount of tender structure—no soggy bottom here!
- Salt (1/4 teaspoon): A tiny pinch heightens all the other flavors without making the pie salty.
- Vanilla Extract (1 teaspoon): For warm, cozy aroma and subtle depth in the custard.
- Whole Milk (1 1/2 cups): Makes the custard creamy and ensures it bakes up gently (substitute some cream for extra richness, if you like).
- Unsalted Butter (2 tablespoons, melted and slightly cooled): Adds a touch of richness and helps the pie brown beautifully.
- Powdered Sugar (optional, for serving): A light dusting makes each slice feel extra special—you eat with your eyes first!
How to Make Crustless Rhubarb Custard Pie
Step 1: Prep Your Pie Dish and Rhubarb
Start by preheating your oven to 350°F to ensure even baking. Lightly grease a 9-inch pie dish so the custard lifts out with ease. Evenly scatter the chopped rhubarb across the bottom of the dish; this ensures every bite features the perfect burst of tart fruit.
Step 2: Whisk Together the Custard Base
Grab a large mixing bowl and whisk the eggs with the granulated sugar until the mixture turns pale yellow and smooth. This simple trick helps create a custard that’s silky—never eggy or grainy.
Step 3: Add the Dry and Wet Ingredients
Sprinkle in the flour and salt, then pour in the vanilla extract, milk, and melted butter. Whisk it all together thoroughly. You want the batter to be smooth with no lumps remaining; if needed, give it a quick pass with a handheld mixer or just a little extra muscle!
Step 4: Assemble and Bake
Pour the creamy custard mixture right over the rhubarb in your prepared pie dish. The rhubarb will stay nestled at the bottom while the custard bakes gently over top, creating that crave-worthy two-layer effect. Slide it into the oven and bake for 40 to 45 minutes, or until the top is lightly golden and the center feels set (a gentle jiggle is just right).
Step 5: Cool and Serve
Let your Crustless Rhubarb Custard Pie cool to room temperature so the custard can finish settling. Once cooled, you can slice and serve it right away or chill it for a firmer, extra-refreshing treat. A dusting of powdered sugar is optional but highly recommended for a simple, elegant finishing touch.
How to Serve Crustless Rhubarb Custard Pie
Garnishes
A little flourish goes a long way! The classic approach is a light shower of powdered sugar just before serving, which looks oh-so-pretty against the blush pink pie. For a fancier spin, add a few fresh mint leaves or a handful of sliced strawberries for a pop of color and flavor contrast.
Side Dishes
Pair your Crustless Rhubarb Custard Pie with softly whipped cream or a scoop of good vanilla ice cream to complement the tangy custard. For a brunch-y feel, serve it alongside hot coffee, a crisp green salad, or even a plate of mild cheese—it’s unexpectedly delightful!
Creative Ways to Present
Try baking the recipe in individual ramekins for personal pies at a dinner party or a spring luncheon. Fancy up your slices with a quick rhubarb compote drizzle or some finely chopped candied ginger on top. You can even cut wedges into small squares for a lovely dessert platter at your next gathering.
Make Ahead and Storage
Storing Leftovers
Any leftover Crustless Rhubarb Custard Pie should be covered and stored in the refrigerator. It keeps well for up to three days, and the flavors meld beautifully as it chills, so sneaking a cold slice the next day is highly recommended!
Freezing
For longer storage, you can freeze individual slices or the whole pie (well wrapped in plastic and foil). Thaw overnight in the fridge—the custard’s texture remains creamy, though you may notice a tiny bit of extra moisture (simply blot with a paper towel if needed).
Reheating
This pie tastes great chilled, but if you prefer it warm, simply pop a slice in the microwave for 10 to 15 seconds. Reheat gently so you don’t overcook the custard, or let it sit out at room temperature for 15 minutes for the perfect in-between.
FAQs
Can I use frozen rhubarb?
Absolutely! Just be sure to thaw and drain the rhubarb thoroughly before using, as excess moisture can make the custard watery. Pat the rhubarb dry with paper towels for best results.
Can I substitute milk with a non-dairy alternative?
Yes! Full-fat canned coconut milk or other creamy non-dairy milks (like oat or almond) work nicely. The custard may be slightly less rich but still delicious and tender.
Why is my pie watery in the middle?
This can happen if the rhubarb wasn’t drained well or if the pie was underbaked. Make sure to bake until the custard is fully set—look for a mostly firm center and light golden hue on top.
Can I make this pie ahead?
Definitely—Crustless Rhubarb Custard Pie is even better when made a day ahead. Cool it completely, cover, and refrigerate until ready to serve. The flavors develop beautifully while it chills.
What other fruits can I use?
While rhubarb is the star, you can mix in a handful of strawberries for a classic combo, or try blueberries or raspberries. Just remember, extra juicy fruits may change the texture—so adjust as needed for your perfect pie.
Final Thoughts
If you’ve never tried Crustless Rhubarb Custard Pie, you’re in for a true treat! It’s easy to make, showcases rhubarb’s tangy personality, and the custard bakes up so dreamy and light. Give it a whirl this spring—your taste buds will thank you, and so will everyone lucky enough to share a slice.
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Crustless Rhubarb Custard Pie Recipe
- Total Time: 55 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Crustless Rhubarb Custard Pie is a delightful spring dessert that is both easy to make and incredibly delicious. With a creamy custard filling and tangy rhubarb, it’s a perfect balance of sweet and tart flavors.
Ingredients
Rhubarb Filling:
- 2 cups chopped fresh rhubarb
Custard:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups whole milk
- 2 tablespoons unsalted butter, melted and slightly cooled
Optional for Serving:
- Powdered sugar
Instructions
- Preheat oven and prepare the dish: Preheat oven to 350°F and lightly grease a 9-inch pie dish.
- Prepare the rhubarb: Spread the chopped rhubarb evenly in the bottom of the prepared dish.
- Mix the custard: In a mixing bowl, whisk together eggs and sugar until smooth. Add flour, salt, vanilla, milk, and melted butter, and whisk until fully combined and no lumps remain.
- Assemble and bake: Pour the custard mixture over the rhubarb. Bake for 40–45 minutes, or until the center is set and the top is lightly golden.
- Cool and serve: Let cool to room temperature before slicing. Serve chilled or at room temperature, dusted with powdered sugar if desired.
Notes
- You can substitute part of the milk with heavy cream for a richer custard.
- If using frozen rhubarb, thaw and drain it well before baking to prevent excess moisture.
- This pie is naturally crustless and forms a light, custardy texture with a tender top.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 20g
- Sodium: 105mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
