Crustless Rhubarb Custard Pie

Crustless Rhubarb Custard Pie is a wonderfully simple dessert that highlights the tangy flavor of fresh rhubarb wrapped in a smooth, creamy custard. Without the need for a traditional pie crust, this recipe is quick to prep and lets the rich filling take center stage. I reach for it in the spring and summer when rhubarb is in season and I want something homey and comforting without a lot of fuss.

Why You’ll Love This Recipe

I love how easy and rustic this pie is—no rolling out crusts, no fancy steps, just a whisk-and-pour process that turns into something magical in the oven. The custard sets beautifully around the soft rhubarb, creating a sweet-tart balance that’s irresistible. It’s lighter than a traditional pie and perfect for anyone who enjoys that old-fashioned custard texture with a tangy twist. I also love that it can be served warm or chilled, making it great year-round.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb, chopped

• Eggs

• Milk or half-and-half

• Sugar

• All-purpose flour

• Vanilla extract

• Salt

• Optional: cinnamon or nutmeg for a hint of spice

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie dish.

2. I spread the chopped rhubarb evenly across the bottom of the dish.

3. In a mixing bowl, I whisk together the eggs, sugar, flour, milk, vanilla extract, and a pinch of salt until smooth and well combined.

4. I pour the custard mixture over the rhubarb, letting it settle into the spaces between the fruit.

5. If I’m feeling fancy, I sprinkle a touch of cinnamon or nutmeg over the top for added flavor.

6. I bake it for 45–50 minutes, or until the center is set and a knife inserted comes out clean.

7. I let it cool for at least 15–20 minutes before slicing, and sometimes chill it for an hour or two if I want a firmer texture.

Servings and timing

This recipe makes about 6 to 8 slices, depending on how generous I’m feeling. It takes around 10 minutes to prepare and 45–50 minutes to bake. Including cooling time, I usually plan for just over an hour before it’s ready to serve.

Variations

• I occasionally mix in a handful of sliced strawberries or raspberries for extra sweetness.

• A splash of almond extract adds a subtle nutty note that complements the rhubarb nicely.

• For a richer custard, I use heavy cream in place of milk.

• I’ve made this pie gluten-free by substituting a 1:1 gluten-free flour blend.

• A sprinkle of coarse sugar on top before baking gives it a lightly caramelized finish.

storage/reheating

I store any leftovers in the fridge, tightly covered, for up to 4 days. It’s delicious cold, but if I want to reheat a slice, I microwave it for 15–20 seconds or warm it gently in the oven. I don’t recommend freezing this pie, as the custard tends to separate when thawed.

FAQs

Can I use frozen rhubarb?

Yes, I just thaw and drain it well before adding it to the pie dish to avoid extra moisture in the custard.

Why is my pie watery?

Too much liquid can come from underrained frozen rhubarb or underbaking. I make sure to bake until the center is fully set.

Can I reduce the sugar?

Yes, but I keep in mind that rhubarb is quite tart. I’ve reduced the sugar slightly before, but I usually taste the custard mixture to make sure it’s still balanced.

Do I need to peel rhubarb?

No, I don’t peel it. As long as it’s fresh and not too woody, chopping it into small pieces works perfectly.

Can I make this dairy-free?

Yes, I’ve used almond milk or oat milk in place of regular milk, and it still turns out creamy and delicious, though slightly less rich.

Conclusion

Crustless Rhubarb Custard Pie is one of my favorite ways to showcase rhubarb’s unique, tart flavor in a soft and creamy dessert. It’s easy to make, light yet satisfying, and always earns compliments at the table. Whether served warm with a dollop of whipped cream or chilled straight from the fridge, it’s a simple treat that feels like a special occasion every time I make it.