Crustless Rhubarb Custard Pie
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.
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!