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!
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.