Rhubarb Custard Pie—just the name makes your mouth water, doesn’t it? If you crave fresh, tangy rhubarb and dreamy, creamy custard, this easy pie will soon become your absolute favorite dessert. Whether you’re a seasoned baker or just starting out, this pie recipe is guaranteed to be a show-stopping addition to your kitchen.
But what makes this pie recipe so special? At Delice Flash, we’re passionate about sharing the best family recipes with modern twists. Our journey began with a love of approachable, classic desserts—especially rhubarb custard pie. Every bite brings back memories of family gatherings, spring afternoons, and that unmistakable blend of tangy rhubarb and velvety custard. This easy pie is a guaranteed hit at any table.
Ready to treat yourself to something tangy, creamy, and totally delicious? Before you jump in, check out step-by-step pie inspiration at Cooking Flash and discover new pie ideas at Home Easy Recipes.
Table of Contents
Table of Contents
Why Choose a Crustless Rhubarb Custard Pie?
Crustless Rhubarb Custard Pie vs. Traditional Rhubarb Pie
Rhubarb Custard Pie is all about simplicity and pure flavor. When you make a pie, you skip the dough and go straight to the best part—the silky custard and tangy fruit. This easy pie recipe is lighter, quicker, and lets the tart rhubarb flavor shine in every bite.
Here’s why this easy crustless rhubarb custard pie is a favorite for spring and summer:
- Fewer carbs, same rich taste: With no crust, you save on calories and let the rhubarb and custard take center stage.
- Simple, quick prep: Just blend, pour, and bake for a no-fuss dessert.
- Irresistible flavor: Each forkful balances sweet, creamy, and tart for a true rhubarb lover’s dream.
Whether you serve it at brunch, after dinner, or for a special celebration, a crustless rhubarb custard pie always gets rave reviews.
Printhow to make Crustless Rhubarb Custard Pie the Most Delicious
This easy Crustless Rhubarb Custard Pie features tart rhubarb baked in a creamy, custardy filling with no need for a crust. Simple ingredients and a quick prep make it the perfect spring and summer dessert.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ½ cup (115g) salted butter, divided
- 3 cups (375g) thinly sliced rhubarb (¼-inch/.5cm slices)
- 4 large eggs
- 1 cup (240ml) milk
- ¾ cup (150g) sugar, preferably natural evaporated cane sugar
- ½ cup (70g) flour (or for gluten-free: ¼ cup (30g) gluten-free flour blend + ¼ cup (40g) 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 a pie pan.
- Melt the remaining butter and allow it to cool slightly.
- Thinly slice the rhubarb and spread evenly into the buttered pie pan.
- In a blender, combine eggs, milk, sugar, flour, vanilla, nutmeg (if using), and the cooled melted butter. Blend for 1–2 minutes until smooth.
- Pour the batter over the rhubarb in the pie pan. Push down any floating pieces so they’re coated with batter.
- Bake for 45–50 minutes, or until the top is browned and evenly puffed.
- Let the pie cool completely before cutting into 6 or 8 wedges.
- Serve at room temperature or chilled, optionally with ice cream or softly whipped cream.
Notes
- Use fresh rhubarb for best flavor and texture.
- For a gluten-free pie, substitute the flour as directed.
- The pie will keep, covered, in the refrigerator for 3–4 days.
- Optional: Add a sprinkle of nutmeg for extra warmth.
- Perfect served with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 230
- Sugar: 18g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
The Secret Ingredients for a Perfect Rhubarb Custard Pie
What Makes This Crustless Rhubarb Custard Pie Recipe Foolproof?
The best rhubarb custard pie is about more than leaving out the crust. It’s about combining ingredients that create creamy, sweet magic every time. For the ultimate easy pie, gather:
- Rhubarb: Choose fresh, thinly sliced, vibrant pink stalks.
- Eggs and milk: Classic custard stars that create a smooth, creamy texture.
- Butter: For richness and that irresistible golden top.
- Sugar: Use natural evaporated cane sugar for depth.
- Flour: Just enough to set the custard—this pie can easily be gluten-free.
- Vanilla and nutmeg: For warmth and an aromatic finish.
Each element makes this rhubarb custard pie recipe practically foolproof.
Step-by-Step: How to Make Easy Crustless Rhubarb Custard Pie
Crustless Rhubarb Custard Pie Recipe Step-By-Step
Crustless rhubarb custard pie is all about ease. Follow these steps for a perfect pie every time:
-
Preheat and Prep:
Set your oven to 350°F (180°C). Generously grease your pie pan with 1 tablespoon of salted butter for a golden finish and easy serving. -
Slice the Rhubarb:
Cut fresh stalks into thin ¼-inch slices. Spread the rhubarb in your buttered pie pan for even flavor in every bite. -
Make the Batter:
In a blender, combine 4 eggs, 1 cup milk, ¾ cup sugar, ½ cup flour (or gluten-free blend), 1 teaspoon vanilla, and ¼ teaspoon nutmeg. Melt the rest of the butter, let it cool, and add it in. Blend for 1–2 minutes until smooth. -
Assemble and Bake:
Pour the batter over the rhubarb. Gently press down any floating pieces so they’re all coated in the custard. Bake for 45–50 minutes, until golden and puffed. -
Cool and Serve:
Let the crustless rhubarb custard pie cool completely before slicing. Serve at room temperature or chilled, with ice cream or whipped cream for extra indulgence.
Why This Is the Best Crustless Rhubarb Custard Pie Recipe
What Makes Our Crustless Rhubarb Custard Pie Stand Out?
This rhubarb custard pie recipe is versatile, reliable, and always delicious. Use gluten-free flour if needed, adjust the sugar, or add a bit of citrus zest for a new twist.
Unlike traditional pies, a rhubarb custard pie lets rhubarb’s natural flavor shine. There’s no soggy crust, just creamy custard and plenty of tangy rhubarb in every bite.
Variations: Gluten-Free, Dairy-Free, and Low-Sugar Crustless Rhubarb Custard Pie
Easy Gluten-Free and Dairy-Free Crustless Rhubarb Custard Pie Recipe
One reason people love this crustless rhubarb custard pie recipe is its flexibility.
- For gluten-free: Use your favorite GF flour blend or half GF flour and half rice flour.
- For dairy-free: Swap in coconut oil or vegan margarine and non-dairy milk.
- To reduce sugar: Use ¼ cup less sugar, keeping in mind the rhubarb’s tang will stand out more.
- For extra flair, try strawberries or orange zest in the batter.
Serving Suggestions: How to Enjoy Crustless Rhubarb Custard Pie
Delicious Ways to Serve Rhubarb Custard Pie
This rhubarb custard pie is great on its own, but toppings take it to another level. Serve with a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of powdered sugar. For extra tang, drizzle with berry or rhubarb sauce. At brunch, pair your rhubarb custard pie with fresh fruit and coffee for a perfect treat.
Storing and Reheating
Refrigerate the pie, covered, for up to 4 days. Let it come to room temperature before serving. For reheating, microwave slices for 15 seconds or warm gently in a low oven to avoid making the custard rubbery.
Expert Tips for Success
- Always use fresh rhubarb for the best flavor.
- Grease the pie pan generously to avoid sticking.
- Add spices like cardamom or lemon zest for a gourmet touch.
- Cool completely before slicing for neat pieces.
Find more creative pie ideas and troubleshooting tips at Cooking Flash or explore dessert collections at Home Easy Recipes.
Conclusion: Why You’ll Love This Recipe
This rhubarb custard pie offers a perfect balance of creamy custard and tangy rhubarb without the fuss of a crust. Quick to prepare and endlessly adaptable, it’s sure to become a go-to dessert for any occasion. Whether served at brunch, a holiday gathering, or as a simple weeknight treat, it’s a recipe that never disappoints.
Frequently Asked Questions About Crustless Rhubarb Custard Pie
What is the best thickener for rhubarb pie?
Flour is classic, but gluten-free blends or cornstarch work well too. Just don’t skip a thickener, or you’ll end up with a soggy pie!
Why is my rhubarb custard pie runny?
It’s probably underbaked or not fully cooled. Thinly slicing the rhubarb and using enough eggs and flour helps too.
How do you keep a rhubarb pie from being runny?
Bake thoroughly, measure ingredients carefully, and let the pie cool completely before slicing.
How to keep custard pie from getting watery?
Allow the pie to set, use the correct amount of thickener, and store it uncovered until cool.