Crustless Rhubarb Custard Pie

Crustless Rhubarb Custard Pie is a wonderfully light and tangy dessert that showcases the bright, tart flavor of rhubarb in a smooth, creamy custard base—without the fuss of a pie crust. It’s the kind of easy, homey dessert I love to make during rhubarb season, and it comes together in no time with ingredients I usually already have on hand.

Why You’ll Love This Recipe

I love how this pie keeps things simple while still delivering rich, comforting flavors. The custard is creamy and sweet, balancing perfectly with the tartness of the rhubarb. Since there’s no crust to roll out, it’s a breeze to make, and the custard forms its own delicate edge as it bakes. It’s perfect for spring and summer gatherings, and I find it’s just as delicious warm as it is chilled.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chopped fresh rhubarb
granulated sugar
eggs
all-purpose flour
milk
vanilla extract
melted butter
salt
optional: powdered sugar for dusting or whipped cream for serving

Directions

1. I start by preheating the oven to 350°F and greasing a standard 9-inch pie dish.

2. I spread the chopped rhubarb evenly in the bottom of the dish.

3. In a mixing bowl, I whisk together the eggs, sugar, flour, milk, vanilla extract, melted butter, and a pinch of salt until smooth.

4. I pour the custard mixture over the rhubarb, making sure it’s evenly distributed.

5. I bake for 45–50 minutes, or until the custard is set and the top is lightly golden.

6. I let the pie cool before slicing—it firms up as it cools and slices more easily when set.

Servings and timing

This recipe makes about 8 servings and takes around 15 minutes to prepare and 45–50 minutes to bake. I usually allow an additional 30 minutes to cool before serving.

Variations

Sometimes I mix in a handful of sliced strawberries or raspberries with the rhubarb for extra color and sweetness. I’ve also added a pinch of cinnamon or nutmeg to the custard for a warm spice note. When I want a dairy-free version, I substitute the milk with almond or oat milk and use a plant-based butter.

storage/reheating

I store leftover slices in the refrigerator, covered, for up to 3 days. It’s delicious cold, but I sometimes reheat a slice gently in the microwave for about 15–20 seconds. The texture stays soft and smooth even after chilling.

FAQs

Can I use frozen rhubarb?

Yes, I use frozen rhubarb all the time. I just thaw and drain it well before adding it to the pie dish to avoid excess moisture.

Why does my custard look watery?

That usually happens if the rhubarb wasn’t drained well or if the pie was underbaked. I make sure to bake until the center is fully set and the top is golden.

Do I need to peel rhubarb?

No, I don’t peel rhubarb unless the stalks are especially tough or stringy. Most of the time, I just wash and chop.

Can I make this pie gluten-free?

Yes, I’ve made it with a 1:1 gluten-free flour blend, and it turns out great.

What can I serve with this pie?

I love serving it with a dollop of whipped cream or a sprinkle of powdered sugar. A scoop of vanilla ice cream also pairs beautifully.

Conclusion

Crustless Rhubarb Custard Pie is a delightful way to enjoy the tangy brightness of rhubarb in a creamy, no-fuss dessert. I love how simple it is to prepare, how well it highlights seasonal produce, and how versatile it can be. Whether I’m making it for guests or just a cozy night in, this pie is always a hit.