Crustless Rhubarb Custard Pie

why make this recipe

This pie is simple, fresh, and light. It uses rhubarb for a tart, bright taste and a soft custard for a gentle finish. It needs no crust, so it saves time and is easy to make. If you like easy fruit desserts, you may also enjoy a brown sugar rhubarb cookies recipe for a different rhubarb treat.

introduction

Crustless Rhubarb Custard Pie is a plain, homey dessert. The rhubarb gives sharp flavor and the custard sets soft and creamy. You make it with simple pantry items and fresh or frozen rhubarb. It bakes in one dish and cools to a tender slice.

how to make Crustless Rhubarb Custard Pie

1. Preheat the oven and grease the dish so the pie does not stick.
2. Toss chopped rhubarb with sugar and let sit. This draws out some juice and softens the rhubarb.
3. Whisk eggs, milk, and vanilla. Add flour, salt, and nutmeg and stir until smooth.
4. Fold the rhubarb and its juice into the custard batter.
5. Pour into the prepared pie dish and bake until set and lightly browned.
6. Let the pie cool so the custard firms a bit before you cut it.

Ingredients :

• 2 cups rhubarb, chopped
• 1 cup granulated sugar
• 3 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg

Directions :

1. Preheat the oven to 350°F (175°C). Grease a pie dish.
2. In a bowl, combine chopped rhubarb and sugar, let it sit for about 10 minutes.
3. In another bowl, whisk together eggs, milk, and vanilla extract. Add flour, salt, and nutmeg, and mix until smooth.
4. Fold in the rhubarb mixture.
5. Pour the batter into the prepared pie dish.
6. Bake for 45-50 minutes, until set and lightly browned.
7. Let cool before serving.

how to serve Crustless Rhubarb Custard Pie

Serve room temperature or slightly chilled. Add a dollop of whipped cream or a scoop of vanilla ice cream for a richer treat. A light dusting of powdered sugar looks nice, but the pie is good plain.

how to store Crustless Rhubarb Custard Pie

Cover the cooled pie with plastic wrap or store it in an airtight container. Keep in the fridge for up to 3 days. Reheat gently in a low oven if you like it warm, or serve cold.

tips to make Crustless Rhubarb Custard Pie

• Chop rhubarb into even pieces so it cooks evenly.
• Let rhubarb sit with sugar to release juice and reduce tartness.
• Watch the pie near the end of baking; custard should be set but still slightly wobbly in the center.
• Use whole milk for creamier custard; low-fat milk works but is less rich.
• Cool the pie on a rack to help it finish setting.

variation (if any)

• Add a pinch of cinnamon or ginger for extra spice.
• Stir in 1/4 cup of shredded coconut or chopped nuts for texture.
• Swap half the rhubarb for strawberries for a sweeter, classic combo.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain extra liquid, then use as fresh rhubarb.

Q: Can I make this gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free flour mix.

Q: How do I know the pie is done?
A: The top should be lightly browned and the center should not be liquid. It will be a little jiggly but not runny.

Q: Can I use a different sweetener?
A: You can try honey or maple syrup, but reduce the milk slightly and expect a change in flavor.

Q: Can I bake this in a different dish?
A: Yes. A glass or metal pie dish works. Baking time may change with dish size; watch for set custard.

Crustless Rhubarb Custard Pie

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A simple and fresh pie made with rhubarb and a soft custard, perfect for a light dessert.

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Ingredients

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• 2 cups rhubarb, chopped
• 1 cup granulated sugar
• 3 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a pie dish.
2. Toss chopped rhubarb with sugar and let sit for about 10 minutes.
3. Whisk together eggs, milk, and vanilla extract in a bowl. Add flour, salt, and nutmeg, and mix until smooth.
4. Fold in the rhubarb mixture.
5. Pour the batter into the prepared pie dish.
6. Bake for 45-50 minutes, until set and lightly browned.
7. Let cool before serving.

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Notes

Serve at room temperature or slightly chilled. Add whipped cream or ice cream for a richer treat.

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Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 18g
• Sodium: 210mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 70mg