Description
Crustless Rhubarb Custard Pie is a light and tangy dessert featuring tart rhubarb baked in a creamy, sweet custard. With no crust to roll out, it’s an easy and elegant way to enjoy seasonal rhubarb.
Ingredients
- 2 cups chopped fresh rhubarb
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1 tsp vanilla extract
- 1/4 cup melted butter
- 1/4 tsp salt
- Optional: powdered sugar for dusting or whipped cream for serving
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch pie dish.
- Spread chopped rhubarb evenly in the bottom of the dish.
- In a bowl, whisk together eggs, sugar, flour, milk, vanilla, melted butter, and salt until smooth.
- Pour custard mixture over the rhubarb in the pie dish.
- Bake for 45–50 minutes, or until the custard is set and lightly golden on top.
- Allow to cool for at least 30 minutes before slicing. Serve warm or chilled, topped with whipped cream or powdered sugar if desired.
Notes
- Add sliced strawberries or raspberries for extra color and sweetness.
- Substitute cinnamon or nutmeg for a warm spice note.
- Use almond or oat milk and plant-based butter for a dairy-free version.
- Great with a scoop of vanilla ice cream or a dusting of powdered sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 19g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
