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Crustless Rhubarb Custard Pie

Deliciously Easy Crustless Rhubarb Custard Pie Recipe

A refreshing Crustless Rhubarb Custard Pie that blends tart rhubarb and creamy custard effortlessly.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 4 cups fresh rhubarb chopped
  • 1 cup granulated sugar or brown sugar
  • 1 cup milk or heavy cream
  • 3 large eggs at room temperature
  • 1 cup all-purpose flour or cornstarch for gluten-free
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt kosher salt preferred
Optional Topping
  • 1 cup powdered sugar for dusting before serving

Equipment

  • Mixing Bowl
  • Pie dish
  • Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine chopped rhubarb, sugar, flour, and salt. Toss to coat.
  3. In a separate bowl, whisk together eggs, milk, and vanilla until smooth and creamy.
  4. Fold the rhubarb mixture into the egg mixture and pour into a greased pie dish.
  5. Bake for 35 to 40 minutes until custard is set with a slight jiggle in the center.
  6. Allow the pie to cool completely at room temperature before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Serve warm or chilled, dusted with powdered sugar. Pair with vanilla ice cream or whipped cream for extra indulgence.

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