Description
This Crustless Rhubarb Custard Pie is a delightful, easy-to-make dessert that combines the tartness of fresh rhubarb with a creamy, sweet custard. Perfect for spring and summer gatherings, this gluten-free option (when using a gluten-free flour alternative) is light, refreshing, and bursting with flavor. No crust needed—just blend, pour, and bake!
Ingredients
Scale
- 3 cups fresh rhubarb, diced
- 1/3 cup all-purpose flour (or gluten-free alternative)
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
- 1 teaspoon butter (for greasing the pie plate)
Instructions
- Preheat your oven to 375°F (190°C). Wash and dice the rhubarb into small, even pieces.
- Rub the softened butter all over the bottom and sides of a 9-inch pie plate to prevent sticking. Spread the diced rhubarb evenly across the bottom of the dish.
- In a blender, combine the flour, sugar, baking powder, salt, eggs, vanilla extract, and milk. Blend on medium speed for 1 to 2 minutes until the mixture is completely smooth and well combined.
- Carefully pour the blended custard mixture over the rhubarb in the pie plate. Place in the preheated oven and bake for about 40 minutes. The top should be lightly golden, and the center should have a slight jiggle—it will continue to set as it cools.
- Remove from the oven and let rest for 10 to 15 minutes before slicing. The custard will firm up as it cools. Serve warm, at room temperature, or chilled, depending on your preference.
Notes
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This pie can be served with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg