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how to make Crustless Rhubarb Custard Pie the Most Delicious

Crustless rhubarb custard pie cooling on table
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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F (180°C).
  2. Use 1 tablespoon of the butter to generously grease a pie pan.
  3. Melt the remaining butter and allow it to cool slightly.
  4. Thinly slice the rhubarb and spread evenly into the buttered pie pan.
  5. In a blender, combine eggs, milk, sugar, flour, vanilla, nutmeg (if using), and the cooled melted butter. Blend for 1–2 minutes until smooth.
  6. Pour the batter over the rhubarb in the pie pan. Push down any floating pieces so they’re coated with batter.
  7. Bake for 45–50 minutes, or until the top is browned and evenly puffed.
  8. Let the pie cool completely before cutting into 6 or 8 wedges.
  9. 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

Find it online: https://deliceflash.com/crustless-rhubarb-custard-pie/