Here’s a delicious, easy recipe for a Crustless Rhubarb Custard Pie — creamy, tangy, and naturally gluten-free. It’s a perfect way to enjoy rhubarb without dealing with crust!
🍮 Crustless Rhubarb Custard Pie
Ingredients
- 3 cups chopped rhubarb (fresh or frozen, thawed)
- 3 large eggs
- 1 cup sugar
- 1 cup milk (or 1/2 milk + 1/2 cream for extra richness)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp flour (or cornstarch for gluten-free)
- 1/2 tsp ground cinnamon (optional)
- 1 tbsp butter, cut into small pieces (optional, for richness)
Instructions
1) Preheat Oven
Preheat oven to 350°F (175°C).
2) Prepare Rhubarb
Place chopped rhubarb in a greased pie dish (9-inch).
3) Make Custard
In a bowl, whisk together:
- eggs
- sugar
- milk
- vanilla
- salt
- flour (or cornstarch)
- cinnamon (if using)
4) Combine
Pour custard mixture over rhubarb in the pie dish.
Dot the top with small pieces of butter (optional).
5) Bake
Bake for 45–55 minutes, until:
- custard is set
- center slightly jiggly but not liquid
6) Cool & Serve
Let it cool completely before slicing (it firms up as it cools).
Serve with:
- whipped cream
- vanilla ice cream
- powdered sugar
🍰 Tips for Best Results
✅ Use evenly chopped rhubarb
✅ If rhubarb is very tart, add a little extra sugar
✅ For a firmer pie, bake 5–10 minutes longer
✅ Let it cool fully for clean slices
If you want, I can also give you:
- a dairy-free version
- a lighter version
- or a crustless rhubarb custard with strawberry twist
Just say the word!