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Crustless Rhubarb Custard Pie pinterest

Crustless Rhubarb Custard Pie

Tart rhubarb and creamy custard in a crustless pie that's light, tangy, and easy to love.
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Course: Dessert
Cuisine: American
Keyword: Rhubarb, Custard Pie, Crustless Pie, Spring Dessert, Rhubarb Custard
Prep Time: 20 minutes
Cook Time: 55 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8 slices
Calories: 285kcal

Equipment

  • 9-inch Deep-Dish Pie Plate
  • Wire rack

Ingredients

  • 3 cups fresh rhubarb cut into ½-inch pieces
  • 4 large eggs room temperature
  • 1½ cups granulated sugar
  • ¼ cup all-purpose flour
  • ½ tsp nutmeg freshly grated if possible
  • ¼ tsp salt
  • 2 cups whole milk
  • 1 tsp pure vanilla extract
  • 1 tbsp butter melted, plus extra for greasing
  • 2 tbsp turbinado sugar optional, for sprinkling on top

Instructions

  • Preheat your oven to 350°F (175°C). Generously butter a 9-inch deep-dish pie plate or similar-sized baking dish.
  • Wash the rhubarb stalks thoroughly and trim away any leaves. Cut the stalks into approximately ½-inch pieces. Arrange the chopped rhubarb evenly across the bottom of your prepared baking dish.
  • In a medium bowl, whisk together the eggs until light and frothy (about 1 minute). Gradually add in the sugar while continuing to whisk until the mixture becomes pale and slightly thickened.
  • Sift together the flour, nutmeg, and salt before gently folding them into your egg mixture.
  • Slowly whisk in the milk, vanilla extract, and melted butter until fully incorporated. The mixture should be smooth and pour easily.
  • Pour the custard mixture over the rhubarb, allowing it to settle evenly throughout the dish. If using, sprinkle turbinado sugar across the top.
  • Bake in the preheated oven for 50-55 minutes, or until the center is just set with a slight wobble (internal temperature should reach 175°F).
  • Allow the pie to cool on a wire rack for at least 30 minutes before serving. The custard will continue to set as it cools.

Notes

For best results, serve at room temperature rather than hot from the oven.
If using frozen rhubarb, thaw and drain excess moisture before using.
The pie can be refrigerated for up to 3 days and actually improves in flavor after 24 hours.
This dessert does not freeze well as the custard structure breaks down during thawing.

Nutrition

Calories: 285kcal | Carbohydrates: 45g | Protein: 7g | Fat: 9g | Sodium: 120mg | Fiber: 1g | Sugar: 38g | Calcium: 15mg
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