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Crustless Rhubarb Custard Pie

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Crustless Rhubarb Custard Pie is a simple and rustic dessert that combines tart rhubarb with a sweet, creamy custard filling. It’s a no-fuss pie with no crust required—perfect for spring and summer gatherings.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 to 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups fresh rhubarb, chopped
  • 3 large eggs
  • 1 cup milk or half-and-half
  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • Optional: 1/4 tsp cinnamon or nutmeg

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
  2. Spread chopped rhubarb evenly in the bottom of the pie dish.
  3. In a mixing bowl, whisk together eggs, milk, sugar, flour, vanilla extract, and salt until smooth.
  4. Pour custard mixture over the rhubarb, allowing it to settle evenly.
  5. Sprinkle cinnamon or nutmeg on top if desired.
  6. Bake for 45–50 minutes, or until the center is set and a knife inserted comes out clean.
  7. Let cool for 15–20 minutes before slicing. Chill for a firmer texture, if preferred.

Notes

  • Substitute heavy cream for a richer custard.
  • Add strawberries or raspberries for extra sweetness.
  • Use almond extract for a nutty twist.
  • Make gluten-free by using a 1:1 gluten-free flour blend.
  • Top with coarse sugar before baking for a caramelized finish.

Nutrition

Find it online: http://elladishes.com/crustless-rhubarb-custard-pie/