Crustless Rhubarb Custard Pie
Why make this recipe
Crustless Rhubarb Custard Pie is a delightful dessert that captures the tart flavor of rhubarb in a smooth, custard-like filling. It’s simple to make, requires minimal ingredients, and is perfect for any occasion. This pie is great for those who want a sweet treat without the hassle of making a crust. Plus, it’s a wonderful way to enjoy seasonal rhubarb!
How to make Crustless Rhubarb Custard Pie
Ingredients:
- ½ cup (115gms) soft butter, salted (divided)
- 3 cups (375g) thinly sliced rhubarb (¼-inch/.5cm slices)
- 4 large eggs
- 1 cup (240ml) milk
- ¾ cup (150gms) sugar (preferably natural evaporated cane sugar)
- ½ cup (70gms) flour
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg (optional)
Directions:
- Preheat your oven to 350°F (180°C).
- Use 1 tablespoon of the butter to generously grease a pie pan.
- Melt the rest of the butter and let it cool slightly before adding it to the batter.
- Thinly slice the rhubarb stalks and spread them evenly into the buttered pie pan.
- In a blender, combine the eggs, milk, sugar, flour, vanilla, nutmeg, and the slightly cooled melted butter. Blend everything for 1 to 2 minutes until smooth.
- Pour the batter over the rhubarb in the pie pan. If any pieces of rhubarb are floating, gently push them down so they are coated with the batter.
- Bake for 45 to 50 minutes until the top is nicely browned and evenly puffed up.
- Allow the pie to cool completely before cutting it into 6 or 8 wedges. Serve at room temperature or chilled, with ice cream or softly whipped cream.
- The pie will keep, covered, in the refrigerator for 3 to 4 days.
How to serve Crustless Rhubarb Custard Pie
Serve the pie at room temperature or chilled for a refreshing dessert. It pairs beautifully with a scoop of vanilla ice cream or a dollop of softly whipped cream on top. This adds a wonderful creamy contrast to the tartness of the rhubarb.
How to store Crustless Rhubarb Custard Pie
Store any leftover pie in the refrigerator. Make sure to cover it well to keep it fresh. It will stay good for about 3 to 4 days, but it’s best enjoyed within the first couple of days.
Tips to make Crustless Rhubarb Custard Pie
- Choose fresh rhubarb for the best flavor and texture.
- If you prefer a sweeter pie, you can increase the sugar slightly.
- You can add a pinch of cinnamon along with the nutmeg for an extra layer of flavor.
- Make sure the melted butter has cooled slightly before blending to avoid cooking the eggs.
Variation
You can add other fruits like strawberries or blueberries to the rhubarb for a mixed fruit custard pie. This will enhance the overall flavor and sweetness of the pie.
FAQs
1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Make sure to thaw and drain it well before using it in the recipe.
2. Can I make this pie ahead of time?
Absolutely! You can bake the pie a day in advance. Just store it in the refrigerator and serve it when needed.
3. What can I use as a substitute for milk?
You can use any non-dairy milk like almond, soy, or oat milk as a substitute for regular milk. Just ensure it is unsweetened for the best results.
Crustless Rhubarb Custard Pie
Ingredients
Method
- Preheat your oven to 350°F (180°C).
- Use 1 tablespoon of the butter to generously grease a pie pan.
- Melt the rest of the butter and let it cool slightly before adding it to the batter.
- Thinly slice the rhubarb stalks and spread them evenly into the buttered pie pan.
- In a blender, combine the eggs, milk, sugar, flour, vanilla, nutmeg, and the slightly cooled melted butter. Blend everything for 1 to 2 minutes until smooth.
- Pour the batter over the rhubarb in the pie pan. If any pieces of rhubarb are floating, gently push them down so they are coated with the batter.
- Bake for 45 to 50 minutes until the top is nicely browned and evenly puffed up.
- Allow the pie to cool completely before cutting it into 6 or 8 wedges.
- Serve at room temperature or chilled, with ice cream or softly whipped cream.
