This crustless rhubarb custard pie takes just 15 minutes of prep and 40 minutes to bake with simple pantry ingredients, delivering a creamy, sweet-tart dessert that's honestly melt-in-your-mouth delicious. My family requests this at least once a week!
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.
- 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
How long does Crustless Rhubarb Custard Pie last in the fridge?
I’ve found that you should store this pie in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. Freezing is not recommended as the custard’s texture can be compromised upon thawing. This pie does not reheat well in the microwave, so it’s best served chilled.
Can I substitute butter in this recipe?
I’ve found that for greasing the pie plate, you can easily substitute butter with cooking spray or a neutral oil like vegetable oil. Cooking spray offers a quick, even coating, while oil provides a similar non-stick surface. Shortening is another effective option for greasing.
How long does this need to chill before serving?
This pie needs to cool completely before serving. For best results and texture, I recommend refrigerating it until firm, at least 2 hours or overnight. It’s delicious served cold or at room temperature, depending on your preference for custard consistency.
What goes well with Crustless Rhubarb Custard Pie?
This sweet-tart pie pairs wonderfully with simple additions. I suggest serving it with a dollop of fresh whipped cream, a dusting of powdered sugar, or a scoop of vanilla bean ice cream. A light berry compote would also complement the rhubarb beautifully for an enhanced flavor.
Is Crustless Rhubarb Custard Pie gluten-free?
No, this recipe is not gluten-free as it contains all-purpose flour. To make it gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. This will allow you to enjoy the same creamy, sweet-tart dessert.
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.
Explore More Flavors to Savor
- Cheesy Low Carb Crustless Pizza Bowl: Craving pizza? This cheesy low carb bowl is a no-fuss, quick fix!
- Blueberry Lemon Sourdough Bread – Easy Artisan Loaf: This blueberry lemon sourdough bread is golden and chewy — made with fresh blueberries, bright lemon zest, and.
- Corned beef cabbage recipe – tender and hearty, serves 8: This corned beef cabbage recipe is a hearty, fork-tender slow-cooked dinner that serves 8 and fills the whole.
- Sourdough bread recipe – crackling crust every time: This sourdough bread recipe makes a crackling, golden loaf — built from just flour, water, salt, and a.
- High Protein Cottage Cheese Chips: These crispy cottage cheese chips need just 4 ingredients and 15 minutes in the air fryer.
Pro Tips From My Kitchen
- I learned the hard way that you really need to grease your pie plate well with softened butter. Don't skimp! It makes sure those golden-brown and crispy edges release perfectly, and you don't end up with any stuck bits. A little extra butter goes a long way here.
- The secret is to really blend that custard until it's silky smooth. I let my blender run for a good 30-45 seconds, not just until it looks combined. This ensures all the flour is fully incorporated, giving you that perfectly smooth, melt-in-your-mouth texture.
- Don't overcrowd the rhubarb in the pie plate! You want a single, even layer so the custard can seep in and around it perfectly. If you pile it too high, the rhubarb might not cook evenly, and the custard won't set as well.
- You'll know it's ready when the top is a gorgeous golden brown color, and the custard has just a slight jiggle in the very center when you gently shake the pan. The smell alone will fill the whole house with the most amazing sweet-tart aroma!
Crustless Rhubarb Custard Pie
- Total Time: PT55M
- 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: PT15M
- Cook Time: PT40M
- 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