Crustless Rhubarb Custard Pie

introduction

Crustless Rhubarb Custard Pie is a delightful dessert that brings together the tartness of rhubarb and the creaminess of custard without the hassle of a traditional crust. This recipe is perfect for those who want a simple yet delicious pie that highlights fresh seasonal ingredients. With its smooth texture and sweet-sour flavor, it’s sure to become a favorite in your home.

why make this recipe

This recipe is a great choice for many reasons. First, it’s easy to make, requiring only a few simple ingredients and minimal steps. Second, using rhubarb celebrates the spring season when this vegetable is at its peak. The combination of flavors is unique and offers a refreshing take on traditional pie. Plus, it’s a versatile dish that can be enjoyed warm or chilled, making it suitable for any occasion.

how to make Crustless Rhubarb Custard Pie

Ingredients:

• ½ cup (115gms) soft butter, salted (divided)
• 3 cups (375g) thinly sliced rhubarb (¼-inch/.5cm slices)
• 4 large eggs
• 1 cup (240ml) milk
• ¾ cup (150gms) sugar (preferably natural evaporated cane sugar)
• ½ cup (70gms) flour
• 1 teaspoon pure vanilla extract
• ¼ teaspoon ground nutmeg (optional)

Directions:

1. Preheat your oven to 350°F (180°C).
2. Use 1 tablespoon of the butter to generously grease a pie pan.
3. Melt the remaining butter and let it cool slightly before adding it to the batter.
4. Slice the rhubarb stalks thinly (¼-inch/.5cm) and spread them evenly in the buttered pie pan.
5. In a blender canister, combine the eggs, milk, sugar, flour, vanilla, and nutmeg. Add the slightly cooled melted butter. Blend for 1 to 2 minutes until smooth.
6. Pour the batter over the rhubarb in the pie pan. Ensure any floating pieces of rhubarb are coated with the batter.
7. Bake for 45 to 50 minutes, or until the top is nicely browned and evenly puffed up.
8. Allow the pie to cool completely before cutting it into 6 or 8 wedges. Serve at room temperature or chilled, ideally with ice cream or softly whipped cream.
9. The pie will keep well in the refrigerator for 3 to 4 days, provided it lasts that long.

how to serve Crustless Rhubarb Custard Pie

You can serve the pie either warm or chilled, depending on your preference. A scoop of vanilla ice cream or a dollop of softly whipped cream on top adds a delightful touch. It makes for a great dessert at dinner parties or a sweet treat for everyday enjoyment.

how to store Crustless Rhubarb Custard Pie

To store any leftover pie, simply cover it with plastic wrap or transfer it to an airtight container. Keep it in the refrigerator, where it will last for 3 to 4 days. Make sure to cut only the portions you plan to serve to keep the remaining pie fresh.

tips to make Crustless Rhubarb Custard Pie

• Make sure the rhubarb is fresh and not overripe for the best flavor.
• Adjust the sugar content based on how tart your rhubarb is; you may want to add a bit more sugar if it’s particularly sour.
• Blend the batter until smooth to achieve a creamy texture in the custard pie.

variation

If you want to put a twist on this recipe, consider adding different fruits like strawberries or blueberries along with the rhubarb. You could also substitute almond extract for vanilla for a unique flavor.

FAQs

Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain excess moisture before adding it to the pie.

Can I make this pie ahead of time?
Absolutely! You can make it a day ahead and store it in the refrigerator until you’re ready to serve.

What can I do if I don’t have a blender?
If you don’t have a blender, you can whisk the ingredients together by hand in a large bowl. Just ensure the batter is well mixed and smooth.

Crustless Rhubarb Custard Pie

A delightful dessert featuring a creamy custard base and the tartness of fresh rhubarb, all without the hassle of a crust.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 270

Ingredients Method Notes

Ingredients

  

Main Ingredients

• ½ cup soft butter, salted (divided) Use 1 tablespoon to grease the pan and the rest for the batter.
• 3 cups thinly sliced rhubarb Cut into ¼-inch (0.5cm) slices.
• 4 large eggs
• 1 cup milk Use full-fat milk for richer flavor.
• ¾ cup sugar Preferably natural evaporated cane sugar.
• ½ cup flour
• 1 teaspoon pure vanilla extract
• ¼ teaspoon ground nutmeg Optional.

Method

 

Preparation

1. Preheat your oven to 350°F (180°C).
2. Use 1 tablespoon of the butter to generously grease a pie pan.
3. Melt the remaining butter and let it cool slightly before adding it to the batter.
4. Slice the rhubarb stalks thinly (¼-inch / 0.5 cm) and spread them evenly in the buttered pie pan.

Batter Preparation

1. In a blender, combine the eggs, milk, sugar, flour, vanilla, and nutmeg.
2. Add the slightly cooled melted butter to the blender.
3. Blend for 1 to 2 minutes until smooth.

Baking

1. Pour the batter over the rhubarb in the pie pan, ensuring any floating pieces of rhubarb are coated.
2. Bake for 45 to 50 minutes, or until the top is nicely browned and evenly puffed up.

Serving

1. Allow the pie to cool completely before cutting it into 6 or 8 wedges.
2. Serve at room temperature or chilled, ideally with ice cream or softly whipped cream.

Notes

The pie will keep well in the refrigerator for 3 to 4 days. Make sure to cut only the portions you plan to serve to keep the remaining pie fresh. Adjust sugar based on the tartness of the rhubarb for best flavor.