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
Scale
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
