Before we dive into the magic that is this Crustless Rhubarb Custard Pie, I just want to take a moment to say thank you. If you’re here, you likely share my love for cozy, nostalgic desserts that bring a bit of warmth to any day. Whether it’s the scent of something sweet bubbling away in the oven or the joy of that first bite—made with love—I’m so grateful you’ve chosen to be here with me. 💛

This recipe is one I hold close. It’s simple, deeply comforting, and brimming with the kind of tart-sweet balance that only rhubarb can deliver. No crust, no fuss—just a creamy, custardy center with pops of bright rhubarb that practically melts in your mouth.

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What is Crustless Rhubarb Custard Pie?

This pie is a nostalgic dessert that hails from simpler times—just a handful of ingredients, a bit of mixing, and straight into the oven it goes. It skips the traditional crust entirely and instead forms its own soft, cake-like edges while baking. It’s custardy, just sweet enough, and dotted generously with rhubarb, which gives it a zippy, springtime flavor that’s anything but boring!!

Why You’ll Fall in Love with This Recipe

• No rolling pins, no pastry dough, no stress!
• A one-bowl wonder—perfect for weeknight baking.
• The flavor is dreamy: creamy, tangy, and lightly sweet.
• It’s gluten-friendly adaptable (just swap the flour).
• Great way to use up that rhubarb in your garden or freezer!

So… What Does It Taste Like?

Imagine biting into a warm, custardy slice, where the tang of the rhubarb balances the smooth vanilla-like sweetness of the filling. It’s creamy at the center, with slightly caramelized, golden edges—like your favorite cobbler and custard had a baby. Serve it warm with whipped cream or cold with coffee the next day—it’s a win either way.

Benefits of This Recipe

• Quick & Easy: Minimal prep, major flavor payoff.
• Naturally crustless: Fewer ingredients and less effort!
• Make-ahead friendly: Tastes even better chilled.
• Customizable: Add strawberries, switch up sugars, or make it dairy-free.

Ingredients You’ll Need

• ½ cup all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• 3 large eggs
• 1½ cups milk (whole milk or half & half works beautifully)
• 1 tsp vanilla extract
• 2½ cups chopped fresh or frozen rhubarb

Tools for This Recipe

• 9-inch pie dish (deep dish preferred)
• Mixing bowl
• Whisk or hand mixer
• Measuring cups and spoons
• Spatula

Ingredient Additions & Substitutions

• Strawberries: Add 1 cup for a rhubarb-strawberry twist.
• Brown sugar: Swap half the granulated sugar for a warm, caramel-y touch.
• Dairy-free: Use almond or oat milk for a lighter version.
• Gluten-free: Sub in a 1:1 gluten-free flour blend.

How to Make Crustless Rhubarb Custard Pie (Step-by-Step)

1. Prep the Rhubarb: Chop rhubarb into ½-inch pieces and spread evenly in a greased 9-inch pie dish.
2. Make the Custard Base: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add eggs, milk, and vanilla. Mix until smooth and creamy.
3. Assemble: Pour the custard mixture over the rhubarb. Gently press the rhubarb down with a spatula so it’s mostly submerged.
4. Bake: Bake at 350°F (175°C) for 45–55 minutes, or until golden on top and just set in the middle (a slight jiggle is okay!).
5. Cool & Serve: Let cool completely before slicing. Serve chilled or at room temperature.

What to Serve With It

• Whipped cream or Greek yogurt
• A scoop of vanilla ice cream
• Hot coffee or a lightly sweetened herbal tea
• Fresh mint or basil for garnish (yes, really—it works!)

Tips for Pie Perfection

• Don’t overmix the custard—just enough to combine smoothly.
• Use fresh rhubarb when in season—it’s more tender and flavorful.
• Let it cool fully before slicing for the cleanest cuts.
• Want a thicker pie? Add an extra tablespoon of flour.

How to Store This Pie

• Fridge: Cover and refrigerate for up to 4 days.
• Freezer: Yes! Slice and freeze individually wrapped pieces for up to 2 months. Thaw in the fridge overnight.

FAQ: Crustless Rhubarb Custard Pie

Can I use frozen rhubarb?

Absolutely! Just thaw and drain excess liquid before using.

Do I need to peel the rhubarb?

Nope! Just trim the ends and dice it up.

Can I make this in advance?

Yes! It’s even better the next day after chilling.

Is this overly sweet?

Not at all—it’s nicely balanced, but feel free to reduce sugar to ¾ cup if your rhubarb isn’t super tart.

Final Thoughts

This Crustless Rhubarb Custard Pie is everything I love in a dessert: unfussy, full of personality, and made to share. It’s one of those “just one more slice” kind of pies, and I’m always amazed at how such simple ingredients can create something so memorable.

If you love rhubarb or are just starting to get to know it—this is the recipe to fall in love with. 💕

More Recipes You’ll Love Featuring Rhubarb

• Rhubarb Crumble Bars
• Strawberry Rhubarb Crisp
• Rhubarb Upside Down Cake

🍴 Join the Conversation!

If you try this recipe, I would love to see your version! Leave a review below or tag me in your photos on Pinterest. Let’s bake together and celebrate every sweet moment. 🥰

Nutritional Information (Approx. per serving – 1 of 8 slices)

• Calories: 190
• Carbohydrates: 32g
• Sugar: 24g
• Protein: 4g
• Fat: 4g
• Fiber: 1g

Thanks for stopping by, and happy baking, friend! 💛

Crustless Rhubarb Custard Pie

This Crustless Rhubarb Custard Pie is a delightfully simple dessert that delivers big on flavor without the fuss of a traditional pie crust. Tangy rhubarb is baked into a sweet, creamy custard that sets up beautifully with a soft, cake-like edge. It’s quick to prep, naturally crustless, and perfect served warm or chilled!

Print Recipe Pin Recipe

Equipment

• 9-inch pie dish (deep dish preferred)
• Large mixing bowl
• Whisk or hand mixer
• Measuring cups and spoons
• – Spatula

Ingredients

  

• 2½ cups chopped fresh or frozen rhubarb
• ½ cup all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• 3 large eggs
• 1½ cups milk whole or half & half
• 1 tsp vanilla extract

Instructions

 

• Preheat oven to 350°F (175°C). Grease a 9-inch pie dish with butter or nonstick spray.
• Add chopped rhubarb to the bottom of the prepared pie dish and spread it out evenly.
• In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
• Add eggs, milk, and vanilla to the dry ingredients. Whisk until smooth and well combined.
• Pour custard mixture over the rhubarb in the pie dish. Gently press down the rhubarb with a spatula so it’s mostly submerged.
• Bake for 45–55 minutes, or until the center is just set and the top is lightly golden.
• Cool completely on a wire rack. Slice and serve chilled or at room temperature.

Notes

Frozen rhubarb works great—just thaw and drain excess liquid.

To reduce sweetness, use ¾ cup sugar instead of 1 cup.

Add 1 cup chopped strawberries for a rhubarb-strawberry twist!

Store leftovers in the fridge for up to 4 days.

Pie slices can be individually wrapped and frozen for up to 2 months.