Description
This Crustless Rhubarb Custard Pie is a delightful and easy-to-make dessert featuring tart fresh rhubarb baked beneath a smooth, sweet custard. With a tender texture and lightly golden top, it offers a perfect balance of flavors and a gluten-free option when using appropriate flour. Ideal for spring and summer, this vegetarian American classic can be enjoyed warm or chilled.
Ingredients
Pie Filling
- 2 cups chopped fresh rhubarb
Custard Mixture
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
Optional
- Powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish thoroughly with butter or nonstick spray to prevent sticking.
- Arrange Rhubarb: Spread the chopped fresh rhubarb evenly on the bottom of the prepared pie dish to create an even layer.
- Mix Custard Ingredients: In a large bowl, whisk together the eggs and granulated sugar until the mixture is smooth and slightly thickened. Then add the flour, baking powder, and salt, whisking until fully combined.
- Incorporate Liquids: Stir in the milk, vanilla extract, and melted butter into the egg mixture until everything is well incorporated and the custard mixture is homogenous.
- Assemble Pie: Pour the custard mixture over the rhubarb layer in the pie dish, making sure to distribute it evenly.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until the custard is set in the center and the top has a light golden color.
- Cool and Serve: Allow the pie to cool for at least 15 minutes on a wire rack. Optionally dust with powdered sugar before slicing and serving. This pie is delicious served slightly warm or chilled.
Notes
- If your rhubarb is very tart, increase the sugar slightly to balance the flavor.
- This pie is best served slightly warm or chilled for optimal flavor and texture.
- Great seasonal dessert for spring and summer.
