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Crustless Rhubarb Custard Pie - Creamy, Tangy, and Oh-So-Easy-Peasy! (Plus a Quick Garden Peek)

Crustless Rhubarb Custard Pie - Creamy, Tangy, and Oh-So-Easy-Peasy! (Plus a Quick Garden Peek)

A delicious and easy crustless rhubarb custard pie that's creamy and tangy, perfect for dessert lovers.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 6 slices
Calories 250 kcal

Equipment

  • 9-inch pie pan or 10-inch deep-dish or square baking dish
  • blender or immersion blender

Ingredients
  

  • ½ cup soft butter, salted divided
  • 3 cups thinly sliced rhubarb (¼-inch/.5cm slices)
  • 4 large eggs
  • 1 cup milk
  • ¾ cup sugar preferably natural evaporated cane sugar
  • ½ cup flour [for gluten-free, use ¼ cup (30gms) gluten-free flour blend + ¼ cup (40gms) white rice flour, or use all gluten-free flour blend]
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon ground nutmeg optional

Instructions
 

  • Preheat oven to 350°F (180°C).
  • Use 1 tablespoon of the butter to generously grease the pie pan. Melt the rest of the butter and allow it to cool slightly before adding it to the batter.
  • Thinly slice the rhubarb stalks (¼-inch/.5cm slices) and spread them evenly into the buttered pie pan.
  • Put the eggs, milk, sugar, flour, vanilla, and nutmeg into a blender canister. Add the slightly cooled melted butter. Blend for 1 to 2 minutes until smooth.
  • Pour the batter over the rhubarb in the pie pan. Push down any floating pieces of rhubarb so they are coated with batter.
  • Bake for 45 to 50 minutes, until the top is nicely browned and evenly puffed up.
  • Allow the pie to cool completely before cutting into 6 (or 8) wedges. Serve at room temperature or chilled, with ice cream or softly whipped cream.
  • The pie will keep, covered, in the refrigerator for 3 to 4 days (if it lasts that long).

Notes

If you only have a regular (not deep-dish) 9-inch pie pan, put some of the rhubarb and custard mixture into a separate small dish and bake it separately. If using unsalted butter, add ¼ teaspoon salt to the batter. For gluten-free, adjust flour as noted. Nutmeg is optional but recommended.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg
Keyword cream pie, crustless pie, easy dessert, rhubarb custard, summer dessert, tangy pie
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