This crustless rhubarb custard pie is a light, tangy, and creamy dessert that brings the flavors of spring into every bite. With its simple preparation and balance of sweet and tart, it’s the kind of pie I like to make when rhubarb is in season and I want something both nostalgic and refreshing.
Why You’ll Love This Recipe
I love how this pie skips the crust without sacrificing flavor or texture. It’s easy to put together, doesn’t require rolling dough, and still gives that satisfying custardy filling with pops of juicy, slightly sour rhubarb. It’s perfect for springtime gatherings, casual dinners, or when I want to use up fresh garden rhubarb. Plus, it’s a great option if I’m looking for a lighter dessert.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Rhubarb
- Sugar
- Eggs
- Milk
- All-purpose flour
- Butter
- Vanilla extract
- Salt
Directions
- I preheat the oven to 350°F (175°C) and grease a pie dish.
- I spread chopped rhubarb evenly in the prepared dish.
- In a mixing bowl, I whisk together the sugar, flour, and salt.
- I beat in the eggs, then stir in the milk, melted butter, and vanilla until smooth.
- I pour the custard mixture over the rhubarb.
- I bake for about 45–50 minutes, or until the custard is set and the top is golden.
- I let it cool slightly before serving. It’s great warm or chilled.
Servings and timing
This recipe makes about 8 servings. The prep time is roughly 10 minutes, and the baking time is around 45–50 minutes. I like to let it rest for at least 15 minutes before slicing, but it tastes even better after chilling in the fridge for a few hours.
Variations
- I sometimes swap part of the rhubarb for strawberries to mellow the tartness.
- A sprinkle of cinnamon or nutmeg adds a warm twist to the custard.
- If I want a gluten-free version, I use a 1:1 gluten-free flour blend.
- A drizzle of honey or maple syrup over the top can add extra sweetness if the rhubarb is particularly sour.
storage/reheating
I store leftovers in the refrigerator, covered, for up to 4 days. To reheat, I simply microwave individual slices for 20–30 seconds or warm the whole pie in a 300°F oven for about 10–15 minutes.
FAQs
How do I know when the custard is set?
I check the center of the pie—it should be firm but slightly jiggly, not liquid. A knife inserted near the center should come out clean.
Can I use frozen rhubarb?
Yes, I just make sure to thaw and drain it well to avoid excess moisture in the custard.
Is it possible to make this dairy-free?
I can substitute plant-based milk and dairy-free butter, but it might slightly alter the texture.
Can I add a crust if I want?
Definitely. A pre-baked pie crust or graham cracker crust works well if I’m craving that added crunch.
What should I serve with it?
I like it as-is, but it pairs beautifully with whipped cream or a scoop of vanilla ice cream.
Conclusion
This crustless rhubarb custard pie is a simple yet elegant way to celebrate rhubarb season. It’s tangy, creamy, and just sweet enough to satisfy. Whether served warm out of the oven or chilled from the fridge, it’s a dessert I keep coming back to each spring.
Print
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Total Time: 55–60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
Crustless Rhubarb Custard Pie is a light, tangy spring dessert featuring juicy rhubarb baked in a creamy vanilla custard—no crust needed! This easy and nostalgic pie recipe is perfect for using up fresh rhubarb and delivers the sweet-tart flavor you crave in a simple, gluten-optional format.
Ingredients
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk
- ½ cup all-purpose flour (or 1:1 gluten-free flour blend)
- ¼ cup melted butter
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch pie dish.
- Spread the chopped rhubarb evenly in the dish.
- In a bowl, whisk together sugar, flour, and salt.
- Add eggs, then stir in milk, melted butter, and vanilla until smooth.
- Pour the custard mixture over the rhubarb.
- Bake for 45–50 minutes or until the custard is set and golden on top.
- Let cool slightly before serving. Enjoy warm or chilled.
Notes
- For a sweeter flavor, drizzle honey or maple syrup over the top.
- To mellow the tartness, replace some rhubarb with sliced strawberries.
- Add a pinch of cinnamon or nutmeg for a spiced custard.
- Store leftovers covered in the fridge for up to 4 days. Reheat gently if desired.
- Use dairy-free alternatives for a lactose-free version.
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