Crustless Rhubarb Custard Pie
Sweet. Tangy. Creamy. This Crustless Rhubarb Custard Pie is a celebration of spring in every bite! With its tender bursts of rhubarb nestled in a silky vanilla custard, this no-crust wonder comes together in one blender and bakes to golden perfection. No need for rolling pins or fancy crust work—just simple, wholesome ingredients and big seasonal flavor.
Whether you’re hosting a spring brunch, enjoying afternoon tea, or looking for a nostalgic dessert to use up garden-fresh rhubarb, this pie is a must-bake.
Ingredients (Serves 6–8):
- 3 cups diced rhubarb
- ⅓ cup all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking powder
- ½ tsp salt
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup milk
- 1 tsp butter, softened (for greasing the pie plate)
Directions:
1. Prep the Oven & Dish
Preheat your oven to 375°F (190°C). Grease the bottom and sides of a 9-inch pie plate with softened butter.
2. Add the Rhubarb
Scatter the diced rhubarb evenly across the bottom of the prepared pie plate.
3. Blend the Custard
In a blender, combine the flour, sugar, baking powder, salt, eggs, vanilla, and milk. Blend until the mixture is smooth and frothy, about 1–2 minutes.
4. Pour & Bake
Carefully pour the custard mixture over the rhubarb. Bake in the preheated oven for 40 minutes, or until the center is just set with a slight jiggle—it will continue to firm as it cools.
5. Cool & Serve
Let the pie cool on a rack for 10–15 minutes before slicing. Serve warm, at room temperature, or chilled.
Optional Serving Ideas:
- A dusting of powdered sugar
- A dollop of whipped cream
- A scoop of vanilla bean ice cream
- A drizzle of warm custard for extra decadence
Nutritional Info (per slice, approx.):
- Calories: 220
- Protein: 6g
- Carbs: 27g
- Fat: 9g
- Sugar: 18g
Why You’ll Love It:
- No crust = less fuss!
- Bright and tangy rhubarb flavor
- One blender = minimal cleanup
- Light yet creamy texture—like magic!
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