Name: Crustless Rhubarb Custard Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups fresh rhubarb, chopped; 3/4 cup granulated sugar; 1/4 teaspoon salt; 1 1/2 cups whole milk; 3 large eggs; 1 tablespoon vanilla extract; 1/2 cup all-purpose flour; 1/4 teaspoon ground nutmeg; 1 tablespoon butter (for greasing the pan)

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Let me tell you, this Crustless Rhubarb Custard Pie is an absolute game-changer. It’s like the perfect combination of a rich, creamy custard and the tangy, fruity goodness of rhubarb. Imagine a smooth, melt-in-your-mouth filling with a bit of a tart kick from the rhubarb—honestly, it’s the kind of pie that you’ll want to keep making over and over again. Plus, with no crust, it’s an easier, lighter version of the classic. Trust me, this pie is going to steal the show at any gathering.

Why You’ll Love Crustless Rhubarb Custard Pie

This pie isn’t just another dessert—it’s a heartwarming treat that’s perfect for any time of the year, especially when rhubarb is in season. Here’s why it will win you over:

Versatile: This pie can be served for dessert, as a snack, or even for brunch. It’s the kind of pie that’s good any time of day!

Budget-Friendly: Rhubarb is an affordable fruit, and with minimal ingredients, this pie is easy on the wallet without sacrificing flavor.

Quick and Easy: With a simple mix and bake method, there’s no fussing around with complicated crusts or layers. This pie is as easy as it is delicious.

Customizable: You can easily adjust the sweetness to your liking, and if you’re not a fan of rhubarb, try swapping in other fruits like strawberries or apples.

Crowd-Pleasing: Whether you’re serving it to family or guests, this pie is a guaranteed crowd-pleaser. The combination of creamy custard and rhubarb is simply irresistible.

Ingredients

Here’s what you’ll need to make this dreamy Crustless Rhubarb Custard Pie:

Rhubarb: The star of the show! Fresh, tart rhubarb gives this pie its signature flavor and a lovely pop of color.

Eggs: They’re the key to creating that smooth, velvety custard texture.

Sugar: Granulated sugar balances out the tartness of the rhubarb and helps create that sweet, creamy filling.

Flour: A little bit of all-purpose flour helps set the custard and gives the pie its structure.

Butter: Melted butter adds richness and a hint of buttery flavor to the custard.

Vanilla Extract: A splash of vanilla enhances the overall flavor and brings everything together.

Milk: Whole milk creates a creamy texture, making the custard smooth and luscious.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into making this delicious pie:

Preheat Your Oven: Preheat your oven to 350°F (175°C). This ensures that your pie bakes evenly.

Prepare the Rhubarb: Rinse and chop the rhubarb into small, bite-sized pieces. Set aside.

Mix the Wet Ingredients: In a large bowl, whisk together the eggs, sugar, melted butter, and vanilla extract. Make sure the mixture is smooth and well combined.

Add the Flour and Milk: Gradually stir in the flour, followed by the milk. The mixture should be smooth and creamy with no lumps.

Add the Rhubarb: Gently fold the chopped rhubarb into the custard mixture. Don’t worry if the rhubarb sinks to the bottom—it’ll cook perfectly that way!

Prepare the Baking Dish: Grease a 9-inch pie dish or similar-sized baking dish. Pour the custard mixture into the dish and spread it out evenly.

Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Cool and Set: Once done, remove the pie from the oven and let it cool to room temperature. The custard will firm up as it cools.

Serve and Enjoy: Serve it warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!

Nutrition Facts:

Servings: 8
Calories per serving: 180

(Note: Nutritional information is estimated and may vary depending on exact ingredients used.)

Preparation Time

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour

How to Serve Crustless Rhubarb Custard Pie

This pie is perfect on its own, but here are some ideas to make it even more special:

With Whipped Cream: A dollop of freshly whipped cream adds a creamy, airy texture that complements the custard.
A la Mode: For an extra indulgence, serve with a scoop of vanilla ice cream on top.
With a Cup of Tea: Enjoy this pie with a warm cup of tea or coffee for a comforting, cozy snack.

Additional Tips

Here are some tips to make sure your Crustless Rhubarb Custard Pie turns out perfectly:

Don’t Skip the Cooling Step: Let the pie cool completely before slicing it. This allows the custard to set and makes for cleaner slices.
Check the Rhubarb: If your rhubarb is very tart, you can add a little extra sugar to balance out the flavor. Taste it before adding it to the custard to adjust sweetness as needed.
Don’t Overmix: When combining the ingredients, be sure to mix just until everything is incorporated. Overmixing can affect the texture of the custard.
Add a Dash of Cinnamon: For a bit of warmth, try adding a pinch of ground cinnamon to the custard mixture. It complements the rhubarb beautifully.

FAQ’s

Can I use frozen rhubarb for this recipe?
Yes, you can! Just be sure to thaw and drain any excess liquid before using.
Can I make this pie ahead of time?
Absolutely! You can bake the pie a day ahead and store it in the fridge. It will actually taste even better the next day.
What other fruits can I use instead of rhubarb?
You can substitute rhubarb with other fruits like strawberries, peaches, or apples. The recipe will work with many different fruits.
Is this pie gluten-free?
No, the recipe uses all-purpose flour, but you can easily substitute it with a gluten-free flour blend for a gluten-free version.
Can I add more sugar if I like my pie sweeter?
Yes, feel free to adjust the sugar to your taste! Just be sure to balance it so the pie doesn’t get too sweet.
What size baking dish should I use?
A 9-inch pie dish works perfectly, but you can also use a similar-sized baking dish if you don’t have one.
Why does the rhubarb sink to the bottom?
It’s normal for the rhubarb to settle during baking. The pie will still turn out perfectly!
Can I make a crust for this pie?
Sure! You can use a store-bought pie crust or make a homemade one, but this recipe is specifically for a crustless version.
How can I make the custard firmer?
If you prefer a firmer custard, you can slightly reduce the amount of milk or bake the pie a few extra minutes.
Can I serve this pie warm?
Yes, you can serve it warm, but it’s also great chilled. It’s all about your preference!

Conclusion

This Crustless Rhubarb Custard Pie is a truly unique dessert that combines the tangy goodness of rhubarb with a rich, creamy custard. It’s a comforting, easy-to-make treat that’s sure to impress your guests or satisfy your cravings for something sweet and simple. With its light, smooth texture and burst of flavor, it’s definitely one you’ll want to add to your regular dessert rotation. Happy baking!Let me tell you, this Crustless Rhubarb Custard Pie is an absolute game-changer. It’s like the perfect combination of a rich, creamy custard and the tangy, fruity goodness of rhubarb. Imagine a smooth, melt-in-your-mouth filling with a bit of a tart kick from the rhubarb—honestly, it’s the kind of pie that you’ll want to keep making over and over again. Plus, with no crust, it’s an easier, lighter version of the classic. Trust me, this pie is going to steal the show at any gathering.