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Crustless Rhubarb Custard Pie

This delightful dessert combines tart rhubarb with a creamy custard filling, making it a perfect spring treat that's easy to prepare and share.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 wedges
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Pie Base
  • ½ cup soft salted butter, divided into two parts One tablespoon used for greasing the pie pan.
  • 3 cups thinly sliced rhubarb Cut into ¼-inch (.5cm) slices.
Custard Mixture
  • 4 large eggs
  • 1 cup milk
  • ¾ cup sugar (preferably natural evaporated cane sugar)
  • ½ cup flour
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon ground nutmeg Optional ingredient for added warmth.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. Use one tablespoon of the soft butter to generously grease your pie pan.
  3. Thinly slice the rhubarb stalks into ¼-inch (0.5cm) slices and place them evenly in the buttered pie pan.
Batter Making
  1. In a blender, combine the eggs, milk, sugar, flour, vanilla extract, and optional nutmeg. Add the slightly cooled melted butter and blend for 1 to 2 minutes until smooth.
Baking
  1. Pour the batter over the arranged rhubarb slices in the pie pan, gently pushing down any floating rhubarb.
  2. Bake the pie in the preheated oven for 45 to 50 minutes, or until the top is browned and puffed.
Serving
  1. Allow the pie to cool completely before slicing into 6 to 8 wedges and serve at room temperature or chilled.

Notes

For the best flavor, use fresh rhubarb. Optional variations include adding lemon zest for citrus or replacing some sugar with maple syrup. Store leftovers in an airtight container in the refrigerator for up to 4 days.