Description
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
- 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