Crustless Rhubarb Custard Pie
This Crustless Rhubarb Custard Pie is a creamy, light dessert that combines the tangy sweetness of fresh rhubarb with a custardy filling, all without the hassle of a crust.
Servings: 8 servings
Calories: 230kcal
Ingredients
Filling ingredients
- 3 cups fresh rhubarb, diced
- 1/3 cup all-purpose flour (or gluten-free alternative) Substitute gluten-free flour if needed.
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs Use room temperature for a smoother consistency.
- 1 tablespoon vanilla extract Almond extract can be used as a substitute.
- 1 cup milk
Instructions
Preheat Oven
- Preheat your oven to 350°F (175°C).
Mix Dry Ingredients
- In a large mixing bowl, combine diced rhubarb, flour, sugar, baking powder, and salt. Stir until the rhubarb is well-coated.
Combine Wet Ingredients
- In another bowl, whisk together the eggs, vanilla extract, and milk until smooth.
Combine and Pour
- Pour the wet mixture into the rhubarb mixture and gently fold together.
Bake
- Pour into a greased pie dish and bake for 40-45 minutes, or until custard is set and the top is lightly golden.
Cool and Serve
- Let the pie cool before slicing. It will continue to firm up as it cools.
Notes
Serve with vanilla ice cream, whipped cream, fresh strawberries, or sorbet. Pair with hot tea or coffee for a delightful experience. Cover and refrigerate leftovers for up to 4 days, or freeze for up to 3 months.
Nutrition
Serving: 1g | Calories: 230kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Sodium: 150mg | Fiber: 1g | Sugar: 15g