Fresh tangy rhubarb baked into a creamy, smooth vanilla custard, this crustless pie delivers sweet-tart flavor in every irresistible bite.
Why You’ll Love This Recipe
- No crust needed: Saves time and effort while still delivering a delicious pie.
- Bright, seasonal flavor: Tart rhubarb pairs beautifully with the creamy, sweet custard.
- Effortless prep: The custard is made entirely in a blender—quick and easy cleanup.
- Perfect for warm weather: This pie is refreshing served cold and makes a great end to any spring or summer meal.
- Naturally lighter: Without a crust, it’s a bit less indulgent while still satisfying.
Ingredients
3 cups fresh rhubarb, diced
1/3 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon butter, softened (for greasing the pie plate)
Directions
- Preheat oven to 375°F (190°C).
- Grease a 9-inch pie plate with the softened butter.
- Spread the diced rhubarb evenly over the bottom of the prepared pie plate.
- In a blender, combine flour, sugar, baking powder, salt, eggs, vanilla, and milk. Blend until smooth.
- Pour the custard mixture evenly over the rhubarb.
- Bake for 40 minutes, or until the top is lightly golden and the center is just set.
- Allow to cool completely before serving.
- Serve at room temperature or chilled. Optionally, top with whipped cream or a dusting of powdered sugar.
Servings And Timing
Servings: 8
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories: 180 kcal per serving
Variations
- Strawberry-Rhubarb: Substitute 1 cup of rhubarb with fresh strawberries for a sweet-tart combo.
- Coconut Milk Custard: Replace regular milk with canned coconut milk for a dairy-free version with a tropical twist.
- Lemon Zest: Add 1 teaspoon of lemon zest to the custard for a brighter flavor.
- Cinnamon Sugar Topping: Sprinkle a mixture of cinnamon and sugar on top before baking for a sweet crust-like finish.
- Almond Twist: Use almond extract in place of vanilla and garnish with sliced almonds.
Storage/Reheating
Store the pie covered in the refrigerator for up to 4 days. For best texture, serve it cold or let it come to room temperature. This pie does not reheat well in the microwave as the custard can separate, so it’s best served chilled.
FAQs
Can I Use Frozen Rhubarb?
Yes, just thaw and drain it well before adding to prevent excess moisture in the pie.
Why Doesn’t This Pie Have A Crust?
It’s designed as a crustless pie for ease and a lighter texture, but it still holds together beautifully thanks to the custard base.
Can I Make This Pie Dairy-Free?
Yes, use a non-dairy milk like almond, soy, or coconut milk. The texture may be slightly different but still delicious.
Does The Pie Need To Be Refrigerated?
Yes, because of the custard, it should be stored in the fridge after it has cooled.
Can I Make It Ahead Of Time?
Absolutely. In fact, it’s best when made ahead so it has time to chill and set.
What If I Don’t Have A Blender?
You can whisk the ingredients thoroughly by hand or use a food processor instead.
Can I Add Other Fruits?
Yes, you can mix in berries or chopped apples, but keep the overall quantity of fruit close to 3 cups.
How Do I Know When The Pie Is Done Baking?
The top should be lightly golden and the center just set—slightly jiggly is okay; it will firm up as it cools.
Is It Meant To Be Served Warm?
It can be, but it tastes best chilled or at room temperature for the ideal custard texture.
Can I Use A Different Sweetener?
Yes, try using honey, maple syrup, or a sugar substitute, though the texture may change slightly.
Conclusion
Crustless Rhubarb Custard Pie is a simple, satisfying dessert that lets seasonal rhubarb shine. With minimal prep and no crust to fuss over, it’s an accessible and refreshing pie that offers sweet, tangy flavor in every bite. Whether you’re hosting brunch, planning a picnic, or just craving a nostalgic springtime dessert, this pie is sure to please.
More Tangy & Cozy Desserts You’ll Love
If you enjoyed this Crustless Rhubarb Custard Pie, you’ll love these comforting, fruit-forward bakes and creamy creations:
Mini Peach Pies – Single-serve flaky pies bursting with spiced peach filling—great for portion-controlled indulgence.
Baked Rhubarb Custard Crumble – A golden-topped version of the rhubarb-custard combo, perfect for nostalgic dessert lovers.
Strawberry Rhubarb Crisp – Juicy berries and rhubarb baked under a buttery oat topping—ideal for summer evenings.
Blueberry Cottage Cheese Breakfast Bake – A protein-rich, lightly sweetened morning treat with cottage cheese and blueberries.
Blackberry Dream Cobbler – Tart blackberries and a soft, biscuit-like crust make this a dreamy rustic dessert.
Print
Crustless Rhubarb Custard Pie
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This crustless rhubarb custard pie blends tart rhubarb with a smooth, creamy custard—simple to prepare and perfect for enjoying during spring and summer, either chilled or at room temperature.
Ingredients
- 3 cups fresh rhubarb, diced
- 1/3 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 tablespoon butter, softened (for greasing the pie plate)
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 9-inch pie plate with the softened butter.
- Spread the diced rhubarb evenly in the bottom of the prepared pie plate.
- In a blender, combine the flour, sugar, baking powder, salt, eggs, vanilla, and milk. Blend until smooth.
- Pour the custard mixture over the rhubarb.
- Bake for 40 minutes, or until the top is lightly golden and the center is just set.
- Let cool completely before serving. Serve at room temperature or chilled, optionally topped with whipped cream or a dusting of powdered sugar.
Notes
- Use fresh, crisp rhubarb for best flavor and texture.
- The pie can be made a day ahead and stored in the refrigerator.
- Top with whipped cream or vanilla ice cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 19g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg