There’s something so nostalgic about a rhubarb custard pie, and when you make it crustless, it’s even better! Imagine the creamy, silky texture of the custard combined with the tart, vibrant flavor of rhubarb all without the fuss of a traditional crust. This Crustless Rhubarb Custard Pie is a game-changer, my friend. It’s the kind of dessert that’s perfect for spring or summer, when rhubarb is in season, but honestly, I wouldn’t judge you if you made it any time of year it’s that good. Trust me, once you try this, you’ll be hooked.

Why You’ll Love Crustless Rhubarb Custard Pie

This recipe isn’t just about the ingredients; it’s about creating moments. Whether you’re baking for a casual family dinner, a spring gathering, or simply enjoying a slice for yourself, this dessert is so easy yet totally indulgent. Here’s why it’s a favorite:

Versatile: Serve it warm with a scoop of vanilla ice cream, or cold with a dollop of whipped cream. Either way, it’s divine.
Budget-Friendly: Simple ingredients that won’t break the bank.
Quick and Easy: No complicated steps, and no fussing with pie crust—just mix and bake!
Customizable: Add a little cinnamon or nutmeg to the custard if you like extra warmth, or even a sprinkle of lemon zest for a fresh twist.
Crowd-Pleasing: It’s a guaranteed hit with both kids and adults, especially if you’re a fan of that perfect sweet-and-tart flavor combo.

Ingredients in Crustless Rhubarb Custard Pie

This pie may be crustless, but it’s full of flavor! Let’s break it down:

Rhubarb: The star of the show. Fresh, chopped rhubarb gives this pie its tart and vibrant flavor.
Sugar: Balances out the tartness of the rhubarb, giving it that perfect level of sweetness.
Eggs: Provide structure and that creamy custard texture.
Heavy Cream: Adds richness and a silky smooth texture to the custard.
Vanilla Extract: A touch of warmth to complement the tangy rhubarb.
All-Purpose Flour: Helps thicken the custard and give it that pie-like consistency.
Butter: Adds richness and flavor to the custard.
Salt: Enhances all the flavors and balances out the sweetness.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this delightful dessert:

Preheat Your Equipment: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish and set it aside.

Prepare the Rhubarb: Chop the rhubarb into 1-inch pieces. Spread the rhubarb evenly in the bottom of the prepared pie dish.

Mix the Custard: In a large bowl, whisk together the eggs, sugar, heavy cream, flour, vanilla extract, and a pinch of salt until smooth and combined. The mixture should be creamy and slightly thickened.

Pour Over Rhubarb: Pour the custard mixture over the rhubarb, making sure it’s evenly distributed.

Bake to Perfection: Bake for 45-50 minutes, or until the custard is set and lightly golden on top. A knife inserted in the center should come out clean. The pie will puff up during baking and then settle as it cools.

Finishing Touches: Let the pie cool for at least 30 minutes. It’s tempting to dive in right away, but cooling it helps the custard set even more. If you can, chill it in the fridge for a couple of hours for an even firmer texture.

Serve and Enjoy: Slice and serve either warm or chilled, topped with whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Nutrition Facts:

Servings: 8
Calories per serving: 220
(put them as notes)

Preparation Time

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

How to Serve Crustless Rhubarb Custard Pie

This pie pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream for extra indulgence.
• Pair with a hot cup of coffee or tea for a perfect afternoon treat.
• Add a sprinkle of cinnamon or nutmeg on top for a warm, spiced twist.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• For a firmer custard, chill the pie for a few hours after baking.
• If you prefer a sweeter pie, feel free to adjust the amount of sugar to your taste.
• For a fun variation, try adding some grated ginger or lemon zest to the custard for an added layer of flavor.
• Leftovers can be stored in the fridge for up to 3 days. You can also freeze the pie for up to 2 months just be sure to let it cool completely before wrapping it tightly.

FAQ’s

1. Can I use frozen rhubarb for this recipe?
Yes! Just make sure to thaw and drain the rhubarb to remove excess moisture before using it in the recipe.

2. Can I make this ahead of time?
Absolutely. You can bake the pie a day or two ahead of time and store it in the fridge.

3. What can I use instead of heavy cream?
You can substitute with half-and-half or even whole milk, but the texture may be slightly less rich.

4. Can I add other fruits to the pie?
Sure! Strawberries or raspberries would pair wonderfully with the rhubarb.

5. How do I know when the pie is done?
The custard should be set and golden on top, and a knife inserted into the center should come out clean.

6. Can I make this pie in individual portions?
Yes! You can use ramekins to make mini versions of this pie.

7. Can I add a pie crust?
This recipe is meant to be crustless, but if you prefer, you can make a crust and blind bake it before adding the custard mixture.

8. How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. It also freezes well!

9. Can I use almond milk instead of heavy cream?
Yes, but the texture will be a bit lighter. You can add a little extra flour or cornstarch to thicken it up.

10. Is this pie gluten-free?
No, because it contains all-purpose flour. However, you can use a gluten-free flour blend if you need to make it gluten-free.

CONCLUSION

Crustless Rhubarb Custard Pie is a simple, yet elegant dessert that will leave you craving more. The perfect balance of sweet and tart, creamy and light it’s a pie that’s both comforting and refreshing. Easy to make and endlessly satisfying, it’s a recipe you’ll return to again and again. Give it a try, and I promise you’ll be hooked!

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