Crustless Rhubarb Custard Pie: A Springtime Classic Made Easy

There’s something magical about rhubarb season. Those bold, ruby-red stalks start to peek through the spring soil just as we begin to shake off the chill of winter. My nonna used to say that rhubarb was the garden’s way of reminding us that bright days are ahead. And one of my absolute favorite ways to celebrate this seasonal star? A Crustless Rhubarb Custard Pie a light, sweet-tart dessert that’s both rustic and elegant.

This recipe is perfect when you want something that tastes special but is incredibly easy to make. No crust, no fuss just a silky, vanilla-scented custard enveloping tender chunks of rhubarb. It’s a springtime tradition at my house, and after just one bite, it might become one at yours too.

🌿 Why You’ll Love This Crustless Rhubarb Custard Pie

• No crust, no problem: This recipe skips the pastry but keeps all the flavor.
• Naturally gluten-free (with a simple swap): Just use gluten-free flour if needed.
• Fresh, seasonal ingredients: Rhubarb shines in this light custard base.
• Great warm or chilled: Serve it straight from the oven or after a chill in the fridge.

Whether you’re baking for a brunch, a family dinner, or just because you found rhubarb at the market—this is the recipe you need in your spring dessert rotation.

Ingredients

Here’s everything you’ll need for your pie:

• 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)

Basic Equipment

• 9-inch pie plate
• Blender
• Measuring cups and spoons
• Knife and cutting board
• Spatula or spoon
• Oven mitts

Step-by-Step Instructions

Step 1: Prep the Oven and Rhubarb

Start by preheating your oven to 375°F (190°C). Wash and dice the rhubarb into bite-sized pieces. The tartness of rhubarb mellows beautifully in the custard, so keep the pieces small for even distribution.

Step 2: Grease the Pie Plate

Rub a teaspoon of softened butter all over the bottom and sides of your 9-inch pie plate. This will help prevent sticking and make serving a breeze. Spread the chopped rhubarb evenly across the bottom of the dish.

Step 3: Blend the Custard

Add the flour, sugar, baking powder, salt, eggs, vanilla, and milk into a blender. Blend on medium speed for 1 to 2 minutes, or until the mixture is completely smooth and frothy. The blender makes quick work of combining the custard base.

Step 4: Pour and Bake

Pour the custard mixture gently over the rhubarb. It will fill the dish but leave some room at the top for the custard to puff slightly as it bakes. Slide it into the oven and bake for about 40 minutes. The edges should be set and golden, while the center may still jiggle slightly.

Step 5: Cool and Serve

Let the pie cool for 10–15 minutes before slicing. It firms up beautifully as it rests. Serve warm, at room temperature, or chilled—this pie is a winner at any temp!

Tips and Variations

• Too tart? Add 1–2 tablespoons more sugar to the custard blend.
• Try it with a splash of orange zest for a citrus twist that complements the rhubarb.
• Add a crumble topping before baking if you want more texture on top.
• Make it dairy-free: Use a plant-based milk and margarine substitute.

Did You Know?

Rhubarb is technically a vegetable, though it’s often treated like a fruit in desserts. It pairs beautifully with custard because its tangy bite contrasts with the sweetness and creaminess of the filling.

Read more about its fascinating background on Wikipedia.

Serving Suggestions

This pie is a versatile dessert:

• For brunch: Serve slightly warm with a dollop of whipped cream.
• For dessert: Pair with a scoop of vanilla ice cream.
• As a snack: Just a slice and a cup of tea on a sunny afternoon.

More Springtime Treats You’ll Love

If you’re into easy, seasonal sweets, be sure to check out our full lineup of spring dessert recipes for more fresh inspiration!

FAQ – Crustless Rhubarb Custard Pie

Final Thoughts

This Crustless Rhubarb Custard Pie proves that simple ingredients and seasonal produce can create magic in your kitchen. It’s a true celebration of spring, easy enough for any day but elegant enough for guests. The custard is creamy, the rhubarb bright and tangy—it’s a match made in seasonal heaven.

Let this be the year you fall in love with rhubarb all over again.

Crustless Rhubarb Custard Pie

This crustless rhubarb custard pie is a light, sweet-tart dessert that’s rustic, elegant, and incredibly easy to make. It’s a springtime tradition that celebrates rhubarb’s tangy flavor with a silky, vanilla-scented custard.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 190 kcal

Equipment

• 9-inch pie plate
• Blender
• Measuring cups and spoons
• Knife and cutting board
• Spatula or spoon
• Oven mitts

Ingredients

  

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

Instructions

 

• Preheat the oven to 375°F (190°C). Dice the rhubarb into bite-sized pieces.
• Grease a 9-inch pie plate with 1 teaspoon butter. Spread the chopped rhubarb evenly in the bottom.
• In a blender, combine flour, sugar, baking powder, salt, eggs, vanilla, and milk. Blend on medium for 1–2 minutes until smooth and frothy.
• Pour the custard over the rhubarb in the pie plate. Leave some space at the top.
• Bake for about 40 minutes, until the edges are golden and the center is just set.
• Let cool for 10–15 minutes before slicing. Serve warm, at room temp, or chilled.

Notes

To make it dairy-free, substitute milk and butter with plant-based alternatives. Add orange zest for a citrus twist or a crumble topping for texture.

Keyword Custard, Gluten-Free Optional, Rhubarb, Spring