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Crustless Rhubarb Custard Pie Easy Recipe

Introduction

Crustless Rhubarb Custard Pie is a delightful dessert that combines the sweet and tart flavors of rhubarb with a creamy custard filling. Without a crust, this pie is easy to make and perfect for those who want a lighter dessert option. It’s a great way to showcase fresh rhubarb and enjoy a homemade treat that everyone will love!

Why Make This Recipe

Making Crustless Rhubarb Custard Pie is not just simple; it’s also quick! This recipe requires few ingredients and minimal preparation, making it ideal for bakers of all skill levels. Plus, it’s a healthy choice, as you can enjoy a slice of pie without the heavy crust. Whether you’re looking for a sweet ending to a meal or a treat to enjoy anytime, this pie is a fantastic option.

How to Make Crustless Rhubarb Custard Pie

Ingredients:

3 Cups Rhubarb (diced)
1/3 Cup flour
3/4 Cup granulated sugar
1/2 Tsp. Baking Powder
1/2 Tsp. salt
4 Large eggs
1 Tbl. Vanilla Extract
1 Cup milk
1 Tsp. butter (Softened, used to grease the pie plate)

Directions:

Preheat the oven to 375 degrees Fahrenheit. Clean and dice rhubarb.
Very generously spread the softened butter on the bottom and sides of the pie plate. Add the diced rhubarb.
Mix the remaining ingredients in a blender until well blended, 1 or 2 minutes. This includes all-purpose flour, granulated sugar, baking powder, salt, eggs, and vanilla extract. Pour this mixture over the rhubarb.
Bake for 40 minutes at 375 degrees. When done, the center will be ever so slightly jiggly. It will firm up once removed from the oven and let sit for 10-15 minutes.

How to Serve Crustless Rhubarb Custard Pie

Serve the pie warm or at room temperature. It can be enjoyed as is, or you can add a dollop of whipped cream or a scoop of vanilla ice cream on top. Fresh strawberries or mint leaves can also make a beautiful garnish to enhance the presentation.

How to Store Crustless Rhubarb Custard Pie

Store any leftover pie in the refrigerator. Cover it with plastic wrap or put it in an airtight container. It will last up to 3-4 days. To enjoy it after storing, you can serve it cold or warm it up in the microwave.

Tips to Make Crustless Rhubarb Custard Pie

Make sure the rhubarb is fresh and firm for the best texture and flavor.
If you prefer a sweeter pie, you can adjust the amount of sugar to your liking.
Letting the pie sit for a few minutes after baking helps to set the custard nicely.

Variation

Feel free to mix in other fruits like strawberries, blueberries, or raspberries with the rhubarb. This will add new flavors and make the pie even more delicious!

FAQs

Q: Can I use frozen rhubarb?
A: Yes, you can use frozen rhubarb! Just thaw and drain any excess water before using it in the recipe.

Q: How do I know when the pie is done baking?
A: The pie is done when the center is slightly jiggly but not liquid. It will firm up as it cools.

Q: Can I make this pie ahead of time?
A: Absolutely! You can make it a day in advance. Just store it in the refrigerator and reheat it before serving if desired.

Crustless Rhubarb Custard Pie is a delicious and easy dessert that can quickly become your new favorite. Enjoy baking and sharing this delightful treat!