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Crustless Rhubarb Custard Pie

Introduction

Crustless Rhubarb Custard Pie is a delightful dessert that combines tangy rhubarb with a smooth custard filling. This easy recipe is perfect for using up fresh rhubarb and will wow your family and friends with its delicious flavor and simple preparation. Without a traditional crust, this pie is lighter and can even be considered a bit healthier!

Why Make This Recipe

Making Crustless Rhubarb Custard Pie is a great idea for several reasons. First, it is incredibly easy to prepare, requiring only a few simple ingredients. Second, this pie is perfect for spring and summer when rhubarb is in season, allowing you to enjoy the fresh taste of this unique fruit. Finally, serving it plain or with a scoop of ice cream makes it a versatile dessert that everyone will love!

How to Make Crustless Rhubarb Custard Pie

Follow these simple steps to make a delicious Crustless Rhubarb Custard Pie that your family will ask for again and again!

Ingredients:

½ cup (115gms) soft butter, salted (divided)
3 cups (375g) thinly sliced rhubarb (¼-inch/0.5cm slices)
4 large eggs
1 cup (240ml) milk
¾ cup (150gms) sugar (preferably natural evaporated cane sugar)
½ cup (70gms) flour
1 teaspoon pure vanilla extract
¼ teaspoon ground nutmeg (optional)

Directions:

Preheat oven to 350°F (180°C).
Use 1 tablespoon of the butter to generously grease the pie pan. Melt the rest of the butter and allow it to cool slightly before adding it to the batter.
Thinly slice the rhubarb stalks (¼-inch/0.5cm slices) and spread them evenly into the buttered pie pan.
Put the eggs, milk, sugar, flour, vanilla, and nutmeg into a blender canister. Add the slightly cooled melted butter. Blend for 1 to 2 minutes until smooth.
Pour the batter over the rhubarb in the pie pan. Push down any floating pieces of rhubarb so they are coated with batter.
Bake for 45 to 50 minutes, until the top is nicely browned and evenly puffed up.
Allow the pie to cool completely before cutting into 6 (or 8) wedges. Serve at room temperature or chilled, with ice cream or softly whipped cream.
The pie will keep, covered, in the refrigerator for 3 to 4 days (if it lasts that long).

How to Serve Crustless Rhubarb Custard Pie

This pie is best served at room temperature or chilled. You can enjoy it plain, or serve it with a scoop of vanilla ice cream or softly whipped cream for added richness.

How to Store Crustless Rhubarb Custard Pie

Store any leftover pie in the refrigerator, covered, for up to 3 to 4 days. Simply cut individual slices and enjoy a treat anytime!

Tips to Make Crustless Rhubarb Custard Pie

Make sure to slice the rhubarb evenly for consistent cooking.
For a sweeter pie, you can adjust the sugar amount to your taste.
If you prefer a stronger flavor, increase the vanilla extract or add a pinch of cinnamon for extra warmth.

Variation

You can add other fruits, like strawberries or blueberries, to the rhubarb for a different flavor profile. This adds a sweet balance to the tartness of the rhubarb and makes for a beautiful pie.

FAQs

1. Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain it beforehand to avoid excess moisture in your pie.

2. Is this pie gluten-free?
This recipe contains flour, which makes it not gluten-free. However, you can substitute the flour with a gluten-free flour blend if needed.

3. Can I make this pie ahead of time?
Absolutely! This pie can be made a day ahead and stored in the refrigerator. It tastes just as delicious the next day!