Description
A delightful and tangy rhubarb custard pie made without a crust, offering a smooth, creamy filling that pairs perfectly with the tartness of rhubarb.
Ingredients
Scale
- 2 cups chopped rhubarb (fresh or frozen)
- 3/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 large eggs
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch pie dish or baking pan.
- In a small bowl, combine sugar, flour, cinnamon, and nutmeg.
- In a separate large bowl, beat eggs until well combined. Stir in the sugar mixture, heavy cream, vanilla extract, and salt.
- Pour the custard mixture into the prepared pie dish and evenly distribute the chopped rhubarb over the top.
- Bake for 40-45 minutes, or until the custard is set and a toothpick inserted in the center comes out clean.
- Allow the pie to cool completely before serving. Dust with powdered sugar if desired and serve chilled or at room temperature.
Notes
- If using frozen rhubarb, make sure to thaw and drain it well before using to avoid excess moisture.
- This pie can be stored in the refrigerator for up to 3 days.
- For a sweeter pie, increase the sugar by 1/4 cup, depending on the tartness of the rhubarb.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 18g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 95mg
Keywords: rhubarb custard pie, crustless rhubarb pie, rhubarb dessert, easy custard pie, summer pie