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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.

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No Fuss Deliciously Simple Pie

No pie crust to make and roll out. Just dice the rhubarb 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.

Crustless Rhubarb Custard Pie
Crustless Rhubarb Custard Pie

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.

Pouring custard over rhubarb
Pouring custard over rhubarb

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.

Slice of Rhubarb Custard Pie
Rhubarb Custard Pie

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.

This is a great way to use frozen rhubarb. Bake in the oven an extra 10 minutes because the center needs a little more time. it will puff up beautifully. Eat with a little ice cream.

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.

Crustless Rhubarb Custard Pie
Crustless Rhubarb Custard Pie

Rhubarb Pie or Bars?

Well, we tried this recipe as both a pie and bars. The bars had to cook only 30 minutes. We made this in a cake pan for bars.

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.

Preparing the Rhubarb
Preparing the Rhubarb

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.


When to Harvest Rhubarb

Do maybe have a rhubarb plant or two growing somewhere on your property? You might be wondering about harvesting. Generally, in Wisconsin, we are able to start enjoying this in May-June.

According to Cumberledge, K (2020). How to Harvest Rhubarb, once the stalks are at least 10-12 inches long. it is time to start picking. This will make sure that the plant will stay healthy for the next year. In her article, she also detailed information about harvesting, trimming, and storing of rhubarb, There is a lot of useful information.

Creamy Crustless Rhubarb Custard Pie

Rhubarb Custard Pie Slice
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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 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert, Pie
Cuisine: American
Keyword: Dessert, pie, recipe, rhubarb
Servings: 8 pieces or 1 9-inch pie
Calories: 161kcal


  • 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
  • 1 Tsp. butter Softened, used to grease the pie plate


  • 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.
    Pouring custard 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.

Your Own Private Notes



Make This Using Frozen Rhubarb Too

This is a great way to use frozen rhubarb. Bake in the oven an extra 10 minutes because the center needs a little more time. it will puff up beautifully. Eat with a little ice cream.


Serving: 1pie | Calories: 161kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 203mg | Potassium: 215mg | Fiber: 1g | Sugar: 21g | Vitamin A: 231IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 1mg
Tried this recipe? Share a photo and tag us — we can’t wait to see what you’ve made! @patternprincess1 or tag #Patternprincess!

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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.

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Saturday 23rd of September 2023

This was incredibly easy to make and I love that it wasn’t even *that* much sugar compared to other recipes. It was super tasty! I altered it a little bit. I did about 2 1/4 cups of rhubarb and about 1 cup of strawberries. It turned out amazing!


Sunday 24th of September 2023

Thanks for sharing, I bet the strawberries tasted great with this. Take care Vicky


Friday 9th of June 2023

Very easy to make and so good! I was craving a rhubarb recipe with custard but didn't want to mess with making a crust. I had some heavy cream to use up, so used half cream and half milk. The additional richness was Not a problem lol!


Friday 9th of June 2023

I bet that was delicious with a bit of heavy cream. I might have to try that the next time I make this. Glad you enjoyed it. Thanks for sharing. vicky


Tuesday 6th of June 2023

Is this to be served warm or chilled? You didn’t mention that but in my head, anything custard would be cold.



Thursday 8th of June 2023

Let it cool to room temperature to serve. It is also wonderful chilled. Vicky


Saturday 27th of May 2023

I made this today following the recipe, however after I let it rest it had a puddle of liquid in the centre. Any suggestions? It was very brown on top. The outer edges were tasty.


Thursday 1st of June 2023

It sounds like it wasn't cooked through in the center. Did you let your oven preheat before baking? I would check the oven temperature with a thermometer for accuracy, as you may have to adjust the temperature. Lastly, if the edges were over cooking and the center undercooking, you can put aluminum foil around the edges of the pie to keep them from overcooking before the center finishes baking. Hope one if these tips works for you. Vicky


Wednesday 10th of May 2023

Your site and page is cool. Thank you


Wednesday 10th of May 2023

Oh my goodness. Thank you so much. So glad to hear. Vicky

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