If you’re seeking a sweet-tart dessert that’s both easy to make and beautifully nostalgic, this Crustless Rhubarb Custard Pie will absolutely steal your heart. Imagine the tangy freshness of rhubarb, mellowed by a creamy, luscious custard, all coming together in a magically simple pie that forms its own delicate crust as it bakes. Whether you’re serving it chilled at a springtime picnic or savoring a slice with your afternoon tea, this pie is a celebration of seasonal produce, effortless baking, and wonderful flavor.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—every ingredient has a purpose that creates that perfectly balanced bite, from the tart rhubarb to the creamy eggs and vanilla. Here’s everything you’ll need for your Crustless Rhubarb Custard Pie, plus a tip for each to guarantee pie perfection!
- Fresh rhubarb: Those 3 cups bring a signature tang and gorgeous pink color—chop evenly for the best texture throughout the pie.
- Large eggs: Three eggs give your custard a silky, rich foundation that holds together without any crust.
- Granulated sugar: Use 1 1/2 cups to offset rhubarb’s tartness and meld into a luxurious custard.
- All-purpose flour: Just half a cup magically helps the ingredients set and even forms a soft, pseudo-crust at the base.
- Salt: A mere half teaspoon brightens all the sweet and tangy flavors—don’t skip it!
- Vanilla extract: One teaspoon weaves that classic, comforting aroma right through your pie.
- Whole milk: Use 1 1/2 cups for an impossibly creamy filling, but any full-fat milk works in a pinch.
- Unsalted butter: A couple tablespoons, melted, lend richness and shine to every slice of your pie.
How to Make Crustless Rhubarb Custard Pie
Step 1: Prep Your Oven and Pie Dish
Begin by preheating your oven to 350°F (175°C). Lightly grease a 9-inch pie dish to ensure every glorious slice of Crustless Rhubarb Custard Pie lifts out smoothly. This tiny effort paves the way for the soft custard to bake without a fuss, and you won’t miss a bite!
Step 2: Spread the Rhubarb
Evenly scatter your chopped rhubarb across the bottom of the prepared pie dish. Layering the rhubarb first means it will soften and infuse the custard from below, creating vibrant bursts of color and flavor in each bite.
Step 3: Whisk the Custard Mixture
In a large mixing bowl, whisk together the eggs, sugar, flour, salt, vanilla, milk, and melted butter. Keep whisking until the mixture is super smooth and everything is fully blended—no floury pockets allowed! This is your secret armor for a dreamy, even custard base.
Step 4: Pour and Bake
Carefully pour the custard mixture over the rhubarb, nudging with a spatula if needed to evenly distribute. Pop the pie into your oven and bake for 45 to 50 minutes. You’ll know it’s ready when the center is set but still slightly wobbly, and the top has a gentle golden hue.
Step 5: Cool and Serve
Let your Crustless Rhubarb Custard Pie cool completely before slicing—this step helps set the custard and makes for tidy, gorgeous slices. You can serve it chilled for a refreshing treat or at room temperature for pure creamy comfort.
How to Serve Crustless Rhubarb Custard Pie
Garnishes
A snowy dusting of powdered sugar, a big dollop of whipped cream, or a cool scoop of vanilla ice cream are classic partners for this pie. If you’re feeling fancy, scatter on a few fresh berries or add a mint sprig for color and flair!
Side Dishes
Since Crustless Rhubarb Custard Pie is wonderfully rich and satisfying, pair it with something light: a crisp green salad if you’re brunching, or serve alongside fresh fruit compote for dessert. A cup of strong black tea or coffee balances everything perfectly.
Creative Ways to Present
Try baking your pie in individual ramekins for charming single-servings, or cut the pie into small squares for a dessert platter. You can even drizzle each slice with a berry sauce or lemon glaze for an extra artistic touch—guests will be wowed.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crustless Rhubarb Custard Pie in the fridge, covered tightly or in an airtight container. It stays beautifully fresh for up to three days, and some say it tastes even better after a day’s rest as the custard firms up and the flavors meld.
Freezing
You can freeze individual slices (or the whole pie, if you wish). Wrap them snugly in plastic wrap and then foil, and freeze for up to one month. To serve, let thaw overnight in the refrigerator—texture may be just a touch softer, but the flavors stay bright and true.
Reheating
If you like your pie slightly warm, gently reheat slices in the microwave for about 20–30 seconds, or in a low oven. Be careful not to overheat, as the custard is delicate and can separate if too hot.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Just be sure to thaw and drain the rhubarb really well before using, as extra liquid can make your pie runny. Frozen rhubarb brings the same zingy flavor even when spring is long gone.
Why does the pie make its own crust?
The magic is in the flour and the baking process—these create a soft, slightly chewy layer at the bottom and edges, mimicking a pie crust without the hassle of rolling dough. That’s what makes Crustless Rhubarb Custard Pie perfect for easy baking.
How do I know when my pie is done?
Bake until the center of the pie is set and no longer jiggly, but still just barely wobbles when nudged. The top should look golden. Overbaking will make the custard tough, so trust your timer and keep an eye on it near the end!
Is it possible to use non-dairy milk?
Yes, you can use unsweetened almond milk, oat milk, or coconut milk. The texture may be slightly less creamy and the flavor just a bit different, but the pie will still set beautifully and taste delicious.
Can I reduce the sugar for a less sweet pie?
You can trim the sugar by 1/4 cup if you like a tarter bite, especially if your rhubarb isn’t very sour. Just be aware that the sugar also helps with the custard’s structure, so reducing too much could change the texture.
Final Thoughts
I can’t recommend this Crustless Rhubarb Custard Pie enough—it’s a slice of pure comfort with its vibrant flavor and effortless charm. Don’t be surprised if you find yourself making it all spring and summer long! Give it a try and let it become a new favorite in your kitchen.
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Crustless Rhubarb Custard Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of rhubarb with this Crustless Rhubarb Custard Pie. A perfect balance of sweet and tangy, this easy-to-make dessert is a must-try for any rhubarb lover.
Ingredients
Filling:
- 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 and Prepare: Preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
- Layer Rhubarb: Spread the chopped rhubarb in the pie dish.
- Mix Custard: Whisk eggs, sugar, flour, salt, vanilla, milk, and melted butter until smooth.
- Pour and Bake: Pour custard over rhubarb and bake for 45–50 minutes until set.
- Cool and Serve: Let it cool before slicing. Serve chilled or at room temperature.
Notes
- This pie forms its own crust while baking.
- If rhubarb is very tart, add a tablespoon of extra sugar before baking.
- Enjoy with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 28g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
