Rhubarb—a vegetable often mistaken for a fruit—has been a staple in my kitchen for years. Every spring, when its tartness starts to bloom in gardens, I eagerly anticipated the chance to bake something with it.
However, instead of the usual pie with a flaky crust, I decided to switch things up and make a Crustless Rhubarb Custard Pie. There’s something particularly magical about the combination of rhubarb’s sour bite and the sweet, silky custard that envelopes it.
This recipe is a reminder that simplicity can often yield the most satisfying results. You don’t need a fancy crust or a complicated process to create something delicious—just a few fresh ingredients and a little love.
I’ve made this pie several times, and each time I find myself relishing the delicate, soft texture that reminds me of a custard pudding but with the added tang of rhubarb. It’s the perfect dessert to make when you’re looking for something easy, comforting, and full of seasonal flavor.
Short Description
This Crustless Rhubarb Custard Pie combines fresh rhubarb with a creamy custard, offering a sweet-tart flavor without the hassle of a crust. Perfect for dessert or a special treat, it’s simple to make and absolutely irresistible.
Key Ingredients
- 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)
Tools Needed
- Blender (or immersion blender)
- 9-inch pie plate
- Knife and cutting board
- Measuring cups and spoons
- Oven
Cooking Instructions
Step 1: Prep the Oven and Rhubarb
Preheat oven to 375°F (190°C). Wash the rhubarb thoroughly, then dice it into small, even-sized pieces. This helps the rhubarb cook evenly and ensures every bite has the perfect amount of tartness.
Step 2: Grease the Pie Plate
Butter the pie plate with 1 teaspoon of softened butter. Make sure to grease the bottom and sides well.
Spread the diced rhubarb evenly across the bottom of the prepared dish. The rhubarb will sink into the custard as it bakes, so don’t worry if it looks a bit sparse at first!
Step 3: Blend the Custard
In a blender, combine the flour, sugar, baking powder, salt, eggs, vanilla extract, and milk.
Blend on medium speed for 1–2 minutes until the mixture is smooth and uniform. The custard should have a creamy consistency, slightly thicker than milk but not too heavy.
Step 4: Pour and Bake
Carefully pour the custard mixture over the rhubarb in the pie plate. You’ll see the rhubarb pieces pop up to the surface, but don’t worry, they will sink back down as it bakes.
Place the pie in the preheated oven and bake for approximately 40 minutes, or until the top is golden and the center has a slight jiggle. You can insert a toothpick into the center to check—it should come out clean when done.
Step 5: Cool and Serve
Once done, remove the pie from the oven and allow it to cool for 10–15 minutes before slicing. The custard will continue to set as it cools. Serve warm, at room temperature, or chilled—whatever you prefer!
Why You’ll Love This Recipe
Simple & Easy: This pie skips the crust, making the recipe easy to prepare and bake. It’s perfect for anyone short on time but craving something special.
Balanced Flavor: The tangy rhubarb pairs wonderfully with the creamy custard, creating a flavor explosion with every bite.
Versatile: Enjoy this pie as a breakfast treat, afternoon snack, or dessert after dinner.
Customizable: Swap out the rhubarb for other fruits like strawberries or peaches for a different twist. It’s also a great gluten-free option with just a simple flour substitute.
Mistakes to Avoid & Solutions
Too Runny Custard: If the custard is too runny, ensure that you are blending the ingredients thoroughly. The flour helps to thicken the custard, so be sure to use the correct amount. If the pie doesn’t set after baking, it may need more time in the oven.
Undercooked Rhubarb: Rhubarb should be cooked until it softens but still holds its shape. If your rhubarb is too firm, you can lightly sauté it before adding to the pie for a softer texture.
Overbaking: Don’t overbake this pie, as it can dry out the custard. The custard should jiggle slightly in the center when done. If you overbake it, the texture will become more like a cake than a creamy custard.
Serving and Pairing Suggestions
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Pair it with a light herbal tea or a refreshing glass of lemonade for a balanced dessert experience.
This pie also goes wonderfully with a fresh salad for a light and satisfying brunch or lunch.
Storage and Reheating Tips
Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the pie in the oven at 300°F (150°C) for about 10–15 minutes until warmed through. You can also enjoy it cold for a refreshing snack.
FAQs
1. Can I use frozen rhubarb instead of fresh?
Yes, but thaw and drain the rhubarb to prevent excess moisture from affecting the custard.
2. Can I make this pie gluten-free?
Absolutely! Simply swap the all-purpose flour with a gluten-free alternative, like rice flour or a store-bought gluten-free blend.
3. How can I make the pie sweeter?
Add more sugar to the custard mixture, or drizzle with a sweet syrup once it’s cooled.
4. Can I add other fruits to the pie?
Yes! Try adding strawberries, raspberries, or peaches to create a unique twist on this classic.
5. Is this pie suitable for vegans?
You can make a vegan version by using flax eggs and plant-based milk, though the texture may vary slightly.
Tips & Tricks
– Use room temperature eggs for a smoother custard texture.
– For a sweeter rhubarb, sprinkle a little extra sugar over the diced rhubarb before assembling the pie.
– Chill the pie for a few hours before serving to allow the custard to set properly.
Recipe Variations
Coconut Rhubarb Custard Pie: Add 1/2 cup of shredded coconut to the custard mixture for a tropical twist.
Lemon Rhubarb Custard Pie: Add 1 tablespoon of lemon zest to the custard for a zesty kick.
Strawberry-Rhubarb Custard Pie: Use a 1:1 ratio of diced rhubarb and fresh strawberries for a more balanced sweetness.
Final Thoughts
Not only does this pie bring a nostalgic comfort, but it’s also one of those desserts that seems effortless yet still impressive. The sweet-tart rhubarb pairs so perfectly with the smooth custard, and the best part is that you don’t even need a crust! Each bite is a reminder that the simplest things in life can be the most rewarding. It’s a great option for any occasion, whether you’re hosting a casual get-together or just want something special for yourself.
The ease of making it, combined with its divine taste, is what keeps me coming back for more. And once you make it, I’m sure you’ll agree—this crustless pie is bound to become a staple in your recipe collection!
Crustless Rhubarb Custard Pie
Ingredients
- 3 cups fresh rhubarb diced
- ⅓ cup all-purpose flour or gluten-free alternative
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
- 1 teaspoon butter for greasing the pie plate
Instructions
- Preheat oven to 375°F (190°C). Wash and dice rhubarb into small pieces.
- Grease pie plate with 1 tsp butter. Spread rhubarb evenly at the bottom.
- Blend custard: In a blender, combine flour, sugar, baking powder, salt, eggs, vanilla, and milk. Blend until smooth.
- Pour custard over rhubarb. Bake for 40 minutes until the top is golden and a toothpick comes out clean.
- Cool for 10-15 minutes before serving. Enjoy warm, at room temp, or chilled!
