Description
This Crustless Rhubarb Custard Pie is a delightful spring dessert combining tangy fresh rhubarb with a smooth, sweet custard filling. Baked without a traditional crust, the pie forms its own soft base during baking, making it a lighter and simpler alternative to classic pies. Perfect served chilled or at room temperature, it pairs wonderfully with vanilla ice cream or whipped cream.
Ingredients
Scale
Pie Ingredients
- 3 cups chopped fresh rhubarb
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups whole milk
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish to prevent sticking.
- Arrange Rhubarb: Evenly spread the chopped fresh rhubarb across the bottom of the prepared pie dish creating a uniform layer.
- Make Custard Mixture: In a mixing bowl, whisk together the eggs, granulated sugar, all-purpose flour, salt, vanilla extract, whole milk, and melted unsalted butter until smooth and well combined.
- Combine and Bake: Pour the prepared custard mixture evenly over the rhubarb in the pie dish. Place in the oven and bake for 45 to 50 minutes, or until the center is just set and the top has a light golden color.
- Cool and Serve: Remove the pie from the oven and let it cool completely before slicing. Serve chilled or at room temperature for the best flavor and texture.
Notes
- This pie naturally forms its own soft crust during baking due to the custard setting around the rhubarb.
- If your rhubarb is particularly tart, you can sprinkle an additional tablespoon of sugar on top before baking to balance the flavor.
- For an extra indulgent treat, serve slices with a scoop of vanilla ice cream or a dollop of whipped cream.
