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.
