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