Crustless Rhubarb Custard Pie

This Crustless Rhubarb Custard Pie is a delightful, simple dessert that brings together the tartness of rhubarb with a smooth, creamy custard. With no crust to worry about, it’s an easy-to-make pie that’s perfect for those who want to enjoy the delicious flavors of rhubarb without the extra effort of preparing a crust. The result is a light, airy pie that’s as comforting as it is refreshing, ideal for spring and summer gatherings.

Why You’ll Love This Recipe

This Crustless Rhubarb Custard Pie is a perfect blend of tart rhubarb and a smooth, creamy custard filling. The custard forms as the pie bakes, allowing the rhubarb to sink into the mixture, creating a wonderful balance of textures. The simplicity of the recipe makes it accessible to bakers of all levels, and with minimal ingredients, you can enjoy a homemade pie in just over an hour. Whether you’re a fan of rhubarb or just looking for a unique, easy dessert, this pie will definitely hit the spot.

Ingredients

3 cups rhubarb, diced
1/3 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1 tablespoon butter, softened (for greasing the pie pan)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven

Preheat your oven to 375°F (190°C). Generously grease a 9-inch pie plate with the softened butter.

2. Prepare Rhubarb

Clean and dice the rhubarb into small pieces. Spread the diced rhubarb evenly in the bottom of the prepared pie plate.

3. Mix Custard

In a blender, combine the all-purpose flour, granulated sugar, baking powder, salt, eggs, vanilla extract, and whole milk. Blend until the mixture is smooth and well combined.

4. Assemble Pie

Pour the custard mixture over the rhubarb in the pie plate, ensuring the rhubarb is evenly covered with the custard mixture.

5. Bake

Place the pie in the preheated oven and bake for 40 minutes, or until the center is just slightly soft. The pie will firm up as it cools.

6. Cool and Serve

Allow the pie to cool completely on a wire rack. Once cooled, slice and serve. For an added touch, top with a dollop of whipped cream if desired.

Servings and Timing

Servings: 8 servings
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Variations

Add Spices: For extra flavor, you can add a pinch of cinnamon or nutmeg to the custard mixture.
Sweetener Swap: Swap the granulated sugar for honey, maple syrup, or a sugar substitute to adjust to your dietary preferences.
Fruit Addition: Add other fruits like strawberries, raspberries, or blueberries to complement the rhubarb.

Storage/Reheating

Storage: Store any leftover pie in the refrigerator for up to 3 days. Cover it with plastic wrap or place it in an airtight container to keep it fresh.
Reheating: To reheat, slice and place the pie in the microwave for 15-20 seconds per slice. You can also reheat it in a low-temperature oven for 10-15 minutes to warm it up evenly.

FAQs

1. Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess water before using it in the recipe.

2. Can I make this pie gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this pie gluten-free.

3. How do I know when the pie is done?

The pie should be golden on top, and the center should be just slightly soft when you insert a toothpick. The pie will firm up more as it cools.

4. Can I use a different type of fruit in this pie?

Yes, other fruits such as strawberries, peaches, or cherries can be used in place of rhubarb for a different flavor profile.

5. How long does this pie last?

The pie can be stored in the fridge for up to 3 days. Just be sure to cover it to prevent it from drying out.

6. Can I add a crust to this pie?

While this is a crustless pie, you can add a pre-baked pie crust if you prefer, but keep in mind it will change the overall texture and cooking time.

7. Is this pie suitable for vegans?

This recipe uses eggs and milk, but you can try replacing them with plant-based alternatives (like flax eggs and non-dairy milk) to make it vegan.

8. Can I use a different type of milk?

Yes, you can substitute whole milk with almond milk, coconut milk, or any other non-dairy milk of your choice.

9. Should I chop the rhubarb into small pieces?

Yes, dicing the rhubarb into small pieces helps it distribute evenly throughout the pie and ensures it softens properly during baking.

10. Can I freeze this pie?

Yes, you can freeze this pie. Let it cool completely, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before serving.

Conclusion

This Crustless Rhubarb Custard Pie is a wonderfully simple dessert that showcases the tangy, vibrant flavor of rhubarb in a smooth, custard-like filling. With its easy preparation and minimal ingredients, it’s the perfect dessert for any occasion, from casual family dinners to more festive gatherings. Enjoy it as-is, or top with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect finishing touch!