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
Scale
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
