Description
This Crustless Rhubarb Custard Pie is a simple, delicious dessert that lets tangy rhubarb shine in a creamy, custard base. No crust required, which makes it incredibly easy to whip up any day of the week.
Ingredients
Scale
Essential Ingredients:
- 2 cups chopped rhubarb (fresh or frozen) – Tart and tangy, this is the star of the pie.
- ¾ cup granulated sugar – Balances the tartness of the rhubarb.
- 1 tablespoon all-purpose flour – Helps slightly thicken the custard filling.
- ½ teaspoon ground cinnamon – Adds warmth and depth.
- ¼ teaspoon ground nutmeg – Offers a subtle, aromatic spice.
- 4 large eggs – Essential for setting the custard.
- 1½ cups heavy cream – Provides a rich, velvety base for the custard.
- 1 teaspoon vanilla extract – Enhances the custard’s flavor.
- Pinch of salt – Balances and deepens all the flavors.
- Powdered sugar for dusting (optional) – A light finishing touch that adds a hint of sweetness.
Optional Add-Ons:
- Citrus Zest (lemon or orange) – Adds a bright citrusy note.
- Almond Extract – Substitute or complement the vanilla for a nutty twist.
- Other Fruits – Add strawberries or raspberries for extra flavor and color.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
- In a large bowl, whisk together the sugar, flour, cinnamon, nutmeg, and a pinch of salt.
- Add the chopped rhubarb and toss to coat evenly with the dry mixture.
- In a separate bowl, whisk the eggs, heavy cream, and vanilla extract until well combined.
- Pour the egg mixture over the rhubarb mixture and stir gently to combine.
- Pour the entire mixture into the prepared pie dish, smoothing the top with a spatula.
- Bake for 40–45 minutes, or until the center is set and a knife inserted comes out mostly clean.
- Let the pie cool completely at room temperature, then chill in the fridge for at least 1 hour before serving.
- Dust with powdered sugar just before serving, if desired.
Notes
- If using frozen rhubarb, make sure to thaw and drain it well to prevent excess liquid in the pie.
- This pie is naturally gluten-free if you swap the all-purpose flour with a gluten-free blend.
- Pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 290
- Sugar: 17g
- Sodium: undefined
- Fat: 22g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: undefined
Keywords: Rhubarb Custard Pie, Crustless Pie, Easy Dessert, Spring Recipes, Gluten-Free Option