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Crustless Rhubarb Custard Pie

A delightful dessert that captures the tart flavor of rhubarb in a smooth custard-like filling, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 wedges
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pie filling
  • ½ cup soft butter, salted (divided) 1 tablespoon for greasing, the rest for the batter
  • 3 cups thinly sliced rhubarb (¼-inch/.5cm slices) Use fresh rhubarb for best flavor
  • 4 large eggs
  • 1 cup milk Can substitute with non-dairy milk
  • ¾ cup sugar (preferably natural evaporated cane sugar) Increase for a sweeter pie if desired
  • ½ cup flour
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon ground nutmeg (optional) A pinch of cinnamon can also be added

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. Use 1 tablespoon of the butter to generously grease a pie pan.
  3. Melt the rest of the butter and let it cool slightly before adding it to the batter.
  4. Thinly slice the rhubarb stalks and spread them evenly into the buttered pie pan.
Making the Filling
  1. 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.
  2. 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.
Baking
  1. Bake for 45 to 50 minutes until the top is nicely browned and evenly puffed up.
  2. Allow the pie to cool completely before cutting it into 6 or 8 wedges.
Serving
  1. Serve at room temperature or chilled, with ice cream or softly whipped cream.

Notes

Store any leftover pie in the refrigerator, well covered, for 3 to 4 days. Best enjoyed within the first couple of days.