why make this recipe
This crustless rhubarb custard pie is simple and fresh. It uses few ingredients and bakes in one dish. You get sweet and tart rhubarb with a soft custard. It is a good choice when you want a light, homemade dessert.
introduction
This pie uses fresh rhubarb and a creamy custard base. The recipe is easy and does not need a crust. If you like creamy custard, you may also like the vanilla custard pie recipe which has a similar smooth texture.
how to make Crustless Rhubarb Custard Pie
Follow the steps below to make the pie. Work in simple steps and use a shallow pie dish. Let the pie cool before you slice it so the custard sets well.
Ingredients :
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
Directions :
Preheat the oven to 350°F (175°C). Grease a pie dish. In a bowl, combine chopped rhubarb and sugar, let it sit for about 10 minutes. In another bowl, whisk together eggs, milk, and vanilla extract. Add flour, salt, and nutmeg, and mix until smooth. Fold in the rhubarb mixture. Pour the batter into the prepared pie dish. Bake for 45-50 minutes, until set and lightly browned. Let cool before serving.
how to serve Crustless Rhubarb Custard Pie
Serve the pie at room temperature or slightly warm. Add a dollop of whipped cream or a scoop of vanilla ice cream if you like. Cut into wedges and use a wide spatula to lift each piece.
how to store Crustless Rhubarb Custard Pie
Cover the cooled pie with plastic wrap or place it in an airtight container. Store in the fridge for up to 3 days. Reheat a slice gently in the microwave for 10-15 seconds if you want it warm.
tips to make Crustless Rhubarb Custard Pie
- Use fresh or thawed rhubarb and chop it small so it mixes well.
- Let the rhubarb sit with sugar to draw out some juice.
- Do not overbake; the center should be set but still slightly jiggly. It will firm as it cools.
- Grease the pie dish well to prevent sticking.
variation (if any)
- Add a bit of lemon zest for a brighter flavor.
- Stir in 1/4 cup raisins or chopped strawberries with the rhubarb for a sweet twist.
- Use half-and-half instead of milk for a richer custard.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before using.
Q: Can I make this dairy-free?
A: Yes. Use a plant milk like oat or almond and it will still work.
Q: How do I know the pie is done?
A: The top should be lightly browned and the center should not be liquid. A small jiggle is okay; it sets as it cools.
Q: Can I double the recipe?
A: You can, but use two pans or a larger dish and check baking time; it may need more time.
Crustless Rhubarb Custard Pie
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and light crustless rhubarb custard pie with a sweet and tart flavor.
Ingredients
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Grease a pie dish.
- Combine chopped rhubarb and sugar in a bowl, let sit for about 10 minutes.
- Whisk together eggs, milk, and vanilla extract in another bowl.
- Add flour, salt, and nutmeg, and mix until smooth.
- Fold in the rhubarb mixture.
- Pour the batter into the prepared pie dish.
- Bake for 45-50 minutes, until set and lightly browned.
- Let cool before serving.
Notes
Serve at room temperature or slightly warm with whipped cream or vanilla ice cream. Can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
