Crustless Rhubarb Custard Pie

This rhubarb custard pie is super easy to make. The hardest part is cutting the rhubarb. Delicious custard sauce is quickly made in the blender.

*Post contains affiliate links* for more information please read the disclaimer on the About Us page.

Crustless Rhubarb Custard Pie
Crustless Rhubarb Custard Pie

No Fuss Deliciously Simple Pie

No pie crust to make and roll out. Just dice the rhubard and butter your pie plate. Blend the rest of the ingredients and bake! That’s it!

I had the easy part of this recipe – the blender. My daughter had to dice all of the rhubarb. Note, when preparing the rhubarb…do not use the leaves of the rhubarb – I have always been told that they are poisonous.

Baking does not get any simpler than this.

The custard has a creaminess that is slightly sweet because of the little bit of added sugar. Pair this with the tangy rhubarb and you have a great combination for your taste buds. I don’t even miss the pie crust when eating this.

Serving the Rhubarb Pie

However, my daughter and I do think that this tastes best when served with whipped cream or ice cream.

Slice of Rhubarb Custard Pie
Rhubarb Custard Pie

Fresh Versus Frozen Rhubarb

Often, we have more rhubarb in the spring of the year than we can eat. Therefore, we clean, dice, and freeze the extra rhubarb in plastic containers or freezer bags. Normally, about 2 or 3 Cups in each container. That way, we can just add the frozen rhubarb to whatever recipe we are making. This recipe and many other rhubarb recipes are very forgiving. I have used both fresh and frozen rhubarb with no problem. No need to thaw before use either.

As you can see from the first photo, this pie was made in a decorative pie plate. You can find the one I used here in my store.

Email Address

Pattern Princess Shop A Few of My Favorite Things

Rhubarb Pie or Bars?

Well, we tried this recipe as both a pie and bars. The bars had to cook only 30 minutes. However, both my daughter and I thought that this recipe tasted better as a pie. The custard is thicker, which adds just the right amount of creaminess. Therefore, we recommend this recipe as a pie.

What is Rhubarb?

According to Healthline, rhubarb is a vegetable that requires a cold winter to grow. In Wisconsin, we have the cold winters and each spring, this perennial plant sprouts out of the ground with the sour stalks.

When I was a child, I used to bring a small bowl of sugar out to the garden. Then I would pick a stalk of the rhubarb and dip it in the sugar and eat it. I remember only being able to eat 1 or 2 stalks at one time. Too sour after a while – even for a child’s taste buds.

Creamy Crustless Rhubarb Custard Pie

Rhubarb Custard Pie Slice
Print Recipe
5 from 1 vote

Crustless Rhubarb Custard Pie

This crustless rhubarb custard pie is magical. Tastes wonderful and a delicious way to use fresh rhubarb. We can never have too many ways to make rhubarb.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert, Pie
Cuisine: American
Keyword: Dessert, pie, recipe, rhubarb
Servings: 1 Pie

Ingredients

  • 3 Cups Rhubarb diced
  • 1/3 Cup flour
  • 3/4 Cup granulated sugar
  • 1/2 Tsp. Baking Powder
  • 1/2 Tsp. salt
  • 4 Large eggs
  • 1 Tbl. Vanilla Extract
  • 1 Cup milk
  • butter Softened

Instructions

  • Preheat oven to 375 degrees Fahrenheit. Clean and dice rhubarb.
  • Very generously spread the softened butter on the bottom and sides of the pie plate. Add the diced rhubarb.
  • Mix the remaining ingredients in a blender until well blended – 1 or 2 minutes. Pour over rhubarb.
  • Bake for 40 minutes at 375 degrees. When done, the center will be ever so slightly jiggly. That will firm up once removed from the oven and let sit for 10-15 minutes.

Notes

 
 

If you loved this post, please share. It helps to show me that these types of posts are helpful – thank you!

I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.

Pie Recipes

8 thoughts on “Crustless Rhubarb Custard Pie”

  1. What type of milk is best for this recipe? Skimmed, 1%, 2%, etc.

    Is there any type of milk that you would not recommend using?

    1. Hi,
      I like to use whole milk. I think it has a richer flavor ans sets up just a bit better. However, if your taste buds prefer 2%, that would be a great alternative. I am not sure about using the skimmed or 1%.

Leave a Reply

Your email address will not be published. Required fields are marked *