Crustless Rhubarb Custard Pie

This Crustless Rhubarb Custard Pie is a simple, nostalgic dessert that’s bursting with tart rhubarb and creamy, sweet custard. Without the fuss of a crust, it comes together quickly and forms its own golden edge as it bakes. It’s the kind of homey dessert I love to make in the spring or early summer when fresh rhubarb is in season.

Why You’ll Love This Recipe

I love how this pie is both effortless and comforting. The tartness of the rhubarb is perfectly balanced by the smooth vanilla custard, and the absence of a crust makes it lighter and easier to prepare. It’s a great way to showcase rhubarb’s bright flavor, and it slices beautifully once cooled. This recipe always reminds me that simple ingredients can create the most satisfying results.

ingredients

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

• Fresh rhubarb, chopped

• Granulated sugar

• All-purpose flour

• Eggs

• Milk

• Vanilla extract

• Salt

• Butter, melted

directions

1. I preheat my oven to 350°F (175°C) and grease a 9-inch pie dish or baking dish.

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

3. In a mixing bowl, I whisk together the sugar, flour, and salt.

4. I add the eggs, milk, melted butter, and vanilla, whisking until smooth and well combined.

5. I pour the custard mixture over the rhubarb in the baking dish.

6. I bake for 45–50 minutes, or until the center is just set and the top is lightly golden.

7. I let the pie cool completely before slicing. It firms up as it cools and is even better chilled.

Servings and timing

This recipe makes about 8 slices. It takes around 10 minutes to prepare, 45–50 minutes to bake, and I let it cool for at least 30 minutes before serving. It’s a great make-ahead dessert too, since it sets nicely in the fridge.

Variations

Sometimes I add a pinch of cinnamon or nutmeg to the custard for extra warmth. I’ve also mixed in a handful of strawberries with the rhubarb for a sweeter twist. If I want it dairy-free, I use almond milk and dairy-free butter with great results. For a touch of crunch, I’ve sprinkled slivered almonds on top before baking.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. It tastes great cold, but I also warm slices gently in the microwave if I’m in the mood for something cozy. I don’t recommend freezing this pie, as the texture can become watery after thawing.

FAQs

Can I use frozen rhubarb?

Yes, I use frozen rhubarb often. I thaw it first and drain off excess liquid to avoid a soggy pie.

Does this pie make its own crust?

Sort of—it forms a light, golden edge as it bakes, which gives it a rustic, crust-like finish without needing to roll dough.

Can I make this pie less sweet?

Absolutely. I sometimes reduce the sugar slightly if my rhubarb isn’t too tart or if I prefer a more tangy flavor.

Do I need to cook the rhubarb before baking?

No, I always add it raw. It softens beautifully in the oven and releases its flavor into the custard as it bakes.

What’s the best way to serve it?

I love it chilled or at room temperature, plain or topped with a dollop of whipped cream. It’s also lovely with a scoop of vanilla ice cream.

Conclusion

This Crustless Rhubarb Custard Pie is one of those effortlessly charming desserts that I keep coming back to. It’s quick, comforting, and lets the rhubarb shine without a lot of extra fuss. Whether I’m baking for guests or just treating myself, it’s a pie that feels special every time I slice into it.

Crustless Rhubarb Custard Pie

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 30 minutes (including cooling)
• Yield: 8 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Crustless Rhubarb Custard Pie is a simple and comforting dessert with tart rhubarb and a creamy vanilla custard that forms its own golden edge while baking. It’s quick to prepare and perfect for spring or early summer.

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Ingredients

• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 3 large eggs
• 1 1/2 cups milk
• 1 tsp vanilla extract
• 2 tbsp butter, melted

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish.
2. Spread chopped rhubarb evenly over the bottom of the prepared dish.
3. In a mixing bowl, whisk together sugar, flour, and salt.
4. Add eggs, milk, melted butter, and vanilla extract. Whisk until smooth.
5. Pour custard mixture over rhubarb.
6. Bake for 45–50 minutes, or until the center is set and the top is lightly golden.
7. Allow to cool completely before slicing. Chill if desired before serving.

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Notes

• Add cinnamon or nutmeg to the custard for extra flavor.
• Mix in strawberries with the rhubarb for a sweeter variation.
• Use almond milk and dairy-free butter for a dairy-free version.
• Top with slivered almonds before baking for added texture.
• Best served chilled or at room temperature with whipped cream or ice cream.

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Nutrition

• Serving Size: 1 slice
• Calories: 190
• Sugar: 22g
• Sodium: 120mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 75mg