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Crustless Rhubarb Custard Pie Recipe

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4 from 7 reviews

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.

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.

Find it online: http://bitezly.com/crustless-rhubarb-custard-pie-recipe/