Crustless Rhubarb Custard Pie
Creamy, tangy, and effortlessly easy—this crustless rhubarb custard pie captures the sweet-tart flavors of spring in every bite. With no crust to fuss over, it’s perfect for quick baking days and springtime potlucks!
☑️ Ingredients:
3 cups chopped fresh rhubarb
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
3 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1 tablespoon melted butter
☑️ Directions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or deep-dish tart pan.
Prepare the Rhubarb:
Evenly spread chopped rhubarb in the prepared pie dish.
Make the Custard Filling:
In a large bowl, whisk together the sugar, flour, and salt.
Add eggs, milk, vanilla extract, and melted butter. Whisk until smooth and well blended.
Combine & Bake:
Pour the custard mixture over the rhubarb in the pie dish.
Bake for 40–45 minutes or until the center is set and the top is lightly golden.
Cool & Serve:
Let cool to room temperature before slicing. For best results, chill slightly in the refrigerator before serving.
Enjoy as-is or with a dollop of whipped cream!
🕒 Time & Nutrition:
⏰ Prep Time: 10 minutes
🔥 Bake Time: 40–45 minutes
❄️ Cool Time: 20 minutes
⏳ Total Time: ~1 hour 15 minutes
🍽️ Servings: 8 slices
🔢 Kcal: ~220 kcal per slice (approx.)