Description
A simple, crustless pie that combines the tartness of rhubarb with a creamy, smooth custard filling. Perfect for spring and summer, it’s a refreshing, easy-to-make dessert.
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)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch pie plate generously with softened butter.
- Prepare Rhubarb: Clean and dice the rhubarb into small pieces. Spread the diced rhubarb evenly in the bottom of the prepared pie plate.
- 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.
- Assemble Pie: Pour the custard mixture over the rhubarb in the pie plate, ensuring the rhubarb is evenly covered with the custard.
- 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.
- 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.
Notes
- Add Spices: For extra flavor, 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.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 22g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
