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
Scale
- 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