Crustless Rhubarb Custard Pie
Crustless Rhubarb Custard Pie is a simple, tangy-sweet dessert featuring fresh rhubarb and silky custard, made without the fuss of a traditional pie crust.
Equipment
- Mixing Bowl
- Whisk
- Baking Dish
Ingredients
Pie Filling
- 2 cups rhubarb chopped into ½-inch pieces
- 3 large eggs
- 1 cup granulated sugar
- 1 cup milk or cream full-fat preferred
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon or nutmeg optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Wash and dice the rhubarb into small ½-inch pieces.
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
- Gently stir in the milk or cream, vanilla extract, and optional spices.
- Whisk in the flour until the custard mixture is smooth.
- Spread the rhubarb evenly across the prepared baking dish.
- Pour the custard mixture over the rhubarb.
- Bake for 45–55 minutes until the custard is set and golden on top.
- Allow the pie to cool completely before slicing and serving.
Notes
Use fresh or frozen rhubarb. If using frozen, thaw and drain thoroughly to avoid a watery pie. Tastes even better chilled overnight!