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.
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.