Description
Craving a dessert that’s tart, creamy, and delightfully simple to make? What if you could whip up a silky rhubarb custard pie without the hassle of a crust in under an hour? Say hello to Crustless Rhubarb Custard Pie! This easy recipe combines tangy rhubarb with a smooth, sweet custard, baked to perfection in a buttered pie plate.
Ingredients
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Rhubarb (3 cups, diced): Provides a tart, vibrant flavor and tender texture.
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All-Purpose Flour (â…“ cup): Thickens the custard for a smooth, sliceable consistency.
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Granulated Sugar (¾ cup): Sweetens the custard, balancing rhubarb’s tartness.
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Baking Powder (½ tsp): Adds a slight lift for a light custard texture.
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Salt (½ tsp): Enhances flavors and balances sweetness.
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Large Eggs (4): Create the custard’s rich, creamy structure.
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Vanilla Extract (1 tbsp): Adds a warm, sweet note to complement the rhubarb.
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Milk (1 cup): Thins the custard for a silky texture.
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Butter (1 tsp, softened): Greases the pie plate to prevent sticking and add subtle richness.
Substitutions and Variations
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Rhubarb: Use frozen rhubarb (thawed and drained) or combine with 1 cup diced strawberries for a sweeter, mixed-fruit pie.
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Flour: Substitute with a 1:1 gluten-free flour blend for a gluten-free version.
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Sugar: Replace with coconut sugar or reduce to ½ cup for a less sweet, tarter pie.
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Milk: Use whole milk for richness, or swap with non-dairy milk (almond, oat, or soy) for a dairy-free option.
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Eggs: Substitute with 1 cup silken tofu or 4 flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version, though texture may be denser.
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Butter: Use vegan butter or a neutral oil (like vegetable oil) to grease the pan for a dairy-free pie.
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Add-Ins: Mix in ½ tsp cinnamon or nutmeg for warmth, or add ¼ cup chopped nuts for texture.
Instructions
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Preheat and Prep:
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Preheat the oven to 375°F (190°C).
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Generously spread 1 tsp softened butter over the bottom and sides of a 9-inch pie plate to prevent sticking.
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Tip: Use a pastry brush or clean fingers to ensure even butter coverage.
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Prepare the Rhubarb:
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Clean and dice 3 cups rhubarb into ½-inch pieces, removing any tough or stringy ends.
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Spread the diced rhubarb evenly in the buttered pie plate.
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Tip: Cut rhubarb uniformly for even cooking, and pat dry if freshly washed to avoid excess moisture.
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Make the Custard:
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In a blender, combine ⅓ cup all-purpose flour, ¾ cup granulated sugar, ½ tsp baking powder, ½ tsp salt, 4 large eggs, 1 tbsp vanilla extract, and 1 cup milk.
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Blend on medium speed for 1–2 minutes until smooth and well combined, with no lumps.
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Tip: Scrape down the blender sides if needed, and blend just until homogeneous to avoid incorporating too much air.
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Assemble the Pie:
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Pour the custard mixture over the diced rhubarb in the pie plate, ensuring the rhubarb is evenly covered.
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Gently tap the pie plate on the counter to release any air bubbles.
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Tip: Pour slowly to avoid displacing the rhubarb, and ensure the custard reaches the edges.
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Bake the Pie:
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Bake at 375°F for 40 minutes, until the center is slightly jiggly but mostly set and the top is lightly golden.
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Remove from the oven and let cool on a wire rack for 10–15 minutes to allow the custard to firm up.
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Tip: Check at 35 minutes, as ovens vary. The center should wobble slightly but not be liquid.
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Serve:
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Slice into 8 wedges and serve warm, at room temperature, or chilled, optionally with a dollop of whipped cream, vanilla ice cream, or a dusting of powdered sugar.
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Tip: Use a sharp knife for clean slices, and serve with a spatula to lift delicate pieces.
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