Delightful Crustless Rhubarb Custard Pie – Easy & Creamy Treat

This Crustless Rhubarb Custard Pie is a creamy treat combining custard and tangy rhubarb, perfect for summer.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Custard

½ cup Soft Butter Adds richness and moisture; substitute with unsalted butter by adding ¼ tsp salt.
4 large Eggs Ensure they’re well-beaten for a smooth texture.
1 cup Milk Dairy-free milk, like oat milk, can also work well.
¾ cup Sugar For a more natural flavor, use evaporated cane sugar.
½ cup Flour For gluten-free, combine with gluten-free flour blend and white rice flour.
1 tsp Pure Vanilla Extract Enhances the overall flavor profile.
¼ tsp Ground Nutmeg Optional; adds warmth to the custard.

For the Rhubarb Layer

3 cups Thinly Sliced Rhubarb Gives that signature tangy flavor; any variety works.

Equipment

9-inch deep-dish pie pan
blender

Method

Step-by-Step Instructions

Preheat your oven to 350°F (180°C) and grease a 9-inch deep-dish pie pan with 1 tablespoon of soft butter.
Wash and slice 3 cups of rhubarb into ¼-inch pieces and layer them in the prepared pie pan.
Blend 4 large eggs, 1 cup of milk, ¾ cup sugar, ½ cup flour, 1 teaspoon vanilla extract, and ¼ teaspoon nutmeg, along with melted butter.
Pour the custard batter over the rhubarb in the pie pan, ensuring all pieces are submerged.
Bake in the preheated oven for 45-50 minutes until the top is golden brown.
Let the pie cool completely at room temperature before slicing into wedges.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 80mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Serve it chilled or at room temperature; pairs well with ice cream or whipped cream.

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