Crustless Rhubarb Custard Pie Recipe

If you’re looking for a dessert that totally celebrates the tangy brightness of rhubarb without the fuss of a crust, this Crustless Rhubarb Custard Pie Recipe is everything you’ve been dreaming of. Imagine tender slices of rhubarb nestled in a silky, sweet custard that’s just the right balance of creamy and tart. It’s comforting, simple to make, and perfect for sharing with friends and family on any cozy afternoon or festive gathering. This pie manages to feel both rustic and elegant, making it a standout signature dish to add to your baking repertoire.

Ingredients You’ll Need

One of the best parts of this Crustless Rhubarb Custard Pie Recipe is how few and straightforward the ingredients are. Each item plays a key role: the rhubarb brings bright acidity, the butter adds richness, eggs and milk create that luscious custard texture, and the vanilla and nutmeg give subtle depth of flavor.

• Soft salted butter, ½ cup: Use some for greasing the pan and melt the rest for a silky custard base.
• Thinly sliced rhubarb, 3 cups: The star ingredient, sliced to just the right thickness for tender chunks.
• Large eggs, 4: These bind the custard together and provide structure.
• Milk, 1 cup: Creates that smooth, creamy custard texture.
• Sugar (preferably evaporated cane), ¾ cup: Adds sweetness while letting the rhubarb’s tang shine through.
• Flour, ½ cup: Helps thicken the custard slightly for just the right consistency.
• Pure vanilla extract, 1 teaspoon: Offers warm, aromatic notes that lift the whole pie.
• Ground nutmeg, ¼ teaspoon (optional): A hint of spice that harmonizes beautifully with the rhubarb and custard.

How to Make Crustless Rhubarb Custard Pie Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (180°C). Generously grease your pie pan with 1 tablespoon of the salted butter. This ensures the pie won’t stick and adds a lovely buttery flavor to the bottom crustless base.

Step 2: Slice the Rhubarb

Take your rhubarb stalks and slice them thinly into quarters of an inch pieces. Even slices help the rhubarb cook uniformly and maintain a great tender texture that pairs perfectly with the custard.

Step 3: Spread the Rhubarb in the Pan

Layer the rhubarb slices evenly in the buttered pie pan. This creates a beautiful base of sweet-tart fruit that will shine through the custard once baked.

Step 4: Blend the Custard Mixture

In a blender, combine the eggs, milk, sugar, flour, vanilla extract, and optional nutmeg. Add the remaining melted butter that’s cooled slightly, then blend for 1 to 2 minutes until the mixture is silky smooth and completely incorporated. This blend ensures that your custard will set evenly and be luxuriously creamy.

Step 5: Pour Batter and Bake

Pour the blended custard batter over the rhubarb in the pie pan, then gently press down any pieces of rhubarb floating on top so they are coated in the custard. Bake for 45 to 50 minutes or until the pie’s surface is beautifully browned and puffed. The aroma filling your kitchen will be irresistible!

Step 6: Cool and Serve

Allow your crustless rhubarb custard pie to cool completely before slicing it into 6 or 8 wedges. Whether served at room temperature or chilled, this pie pairs wonderfully with a scoop of ice cream or softly whipped cream to make every bite extra indulgent.

How to Serve Crustless Rhubarb Custard Pie Recipe

Garnishes

Top your pie slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a silky contrast to the tangy rhubarb. To add some visual appeal and texture, try sprinkling a few toasted almond flakes or a dusting of powdered sugar before serving.

Side Dishes

This pie is a lovely finale to lighter meals. Serve it alongside a fresh garden salad or a plate of roasted chicken and vegetables for a balanced, crowd-pleasing dinner. Its tangy sweetness also complements brunch favorites like scrambled eggs or granola beautifully.

Creative Ways to Present

For a charming twist, try serving individual portions in mini ramekins or clear glasses layered with whipped cream and a crumble topping. You can also drizzle a warm caramel or berry sauce to create a stunning and flavorful presentation perfect for dinner parties or casual family gatherings.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your pie tightly with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for 3 to 4 days, staying fresh and delicious so you can enjoy it again the next day (or later).

Freezing

This pie doesn’t freeze very well due to the custard’s delicate texture, so it’s best enjoyed fresh. For best results, we recommend making it the day you plan to serve or within a couple of days.

Reheating

If you prefer your pie warm, reheat individual slices gently in the oven at 300°F (150°C) for about 10 minutes. Avoid microwaving as it can alter the custard’s texture, making it grainy or rubbery.

FAQs

Can I use frozen rhubarb for this Crustless Rhubarb Custard Pie Recipe?

Yes, you can use frozen rhubarb, but make sure to thaw it completely and drain any excess liquid before layering it in the pan to prevent a soggy custard.

Is this pie gluten-free?

This recipe uses flour to help thicken the custard, so it’s not gluten-free as is. However, you can substitute all-purpose flour with a gluten-free blend in equal amounts for a similar texture.

Can I substitute the milk for something else?

Whole milk works best for a creamy custard, but you can use any milk you prefer, including almond or oat milk. Keep in mind that it may slightly affect the flavor and texture.

What is the best way to cut this pie?

Because it’s a custard pie without a crust, use a sharp, serrated knife and slice gently to keep the pieces intact. Letting the pie fully cool helps it firm up and slice more cleanly.

Can I add other fruits to the pie?

Absolutely! Rhubarb pairs wonderfully with strawberries, so feel free to add sliced strawberries for a mixed fruit custard pie with extra sweetness and color.

Final Thoughts

Making this Crustless Rhubarb Custard Pie Recipe is like discovering a hidden gem of a dessert that’s as easy as it is delicious. Its lovely balance of tart rhubarb and creamy custard is sure to win hearts and become a beloved staple in your home baking collection. I truly hope you give it a try and savor every luscious bite with your favorite company!

Crustless Rhubarb Custard Pie Recipe

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This Crustless Rhubarb Custard Pie is a delightful springtime dessert featuring tender rhubarb slices baked in a smooth, creamy custard. The pie combines the tartness of rhubarb with a lightly sweetened custard base, all without a traditional crust, making it a lighter and easier-to-make treat that can be enjoyed warm or chilled. Ideal for those who want a classic custard pie experience but with a fresh fruit twist.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Butter

• ½ cup (115g) salted butter, softened, divided

Fruit

• 3 cups (375g) thinly sliced rhubarb (¼-inch / 0.5 cm slices)

Custard

• 4 large eggs
• 1 cup (240ml) milk
• ¾ cup (150g) sugar (preferably natural evaporated cane sugar)
• ½ cup (70g) flour
• 1 teaspoon pure vanilla extract
• ¼ teaspoon ground nutmeg (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the perfect temperature for baking the custard pie.
2. Prepare the Pie Pan: Use 1 tablespoon of the softened butter to generously grease the pie pan, preventing sticking. Melt the remaining butter and let it cool slightly before using it in the batter.
3. Arrange Rhubarb: Thinly slice the rhubarb into ¼-inch (0.5 cm) pieces. Spread the rhubarb evenly across the bottom of the buttered pie pan to form the fruit layer.
4. Make the Custard Batter: In a blender canister, combine eggs, milk, sugar, flour, vanilla extract, and ground nutmeg if using. Add the slightly cooled melted butter. Blend for 1 to 2 minutes until the mixture is smooth and fully incorporated.
5. Combine and Adjust: Pour the blended custard batter over the rhubarb in the pie pan. Gently press down any rhubarb pieces that float to ensure they are fully soaked in the batter.
6. Bake the Pie: Place the pie in the oven and bake for 45 to 50 minutes, or until the top is golden brown and the custard is puffed and set.
7. Cool and Serve: Allow the pie to cool completely before slicing into 6 or 8 wedges. Serve at room temperature or chilled, optionally with ice cream or softly whipped cream.
8. Storage: Store any leftovers covered in the refrigerator for 3 to 4 days for best freshness.

Notes

• Thinly slicing rhubarb ensures even cooking and prevents large tart chunks.
• Using evaporated cane sugar lends a natural sweetness and depth of flavor.
• Ground nutmeg is optional but adds a subtle warm spice note.
• Make sure the melted butter is not hot when adding to the batter to avoid cooking the eggs prematurely.
• This pie is delicious served chilled, making it a refreshing dessert for warmer days.
• For a dairy-free option, substitute milk with almond or oat milk and butter with a plant-based alternative.