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Crustless Rhubarb Custard Pie Easy Recipe

This crustless rhubarb custard pie is super easy to make. The hardest part is cutting the rhubarb. Delicious custard sauce is quickly made in the blender. It’s like an impossible pie.

Trust me, you’re going to want to save room for dessert tonight! Simple enough for a weeknight meal, yet pretty enough for a dinner party.

This isn’t just your average dessert; it’s a symphony of flavors that proves you don’t need a fancy crust to create something truly tasty. Rhubarb, that special springtime ingredient, opens up a world of possibilities for baking delectable desserts. Its versatility makes it an easy ingredient to work with, especially if you have a penchant for fruit pies.

I know, I know, rhubarb is technically a vegetable. However, it is used much like fruit in pies, cobblers, jams, and more.

No Fuss Deliciously Simple No Crust Pie

No pie crust to make and roll out. Just dice the rhubarb and butter your 9-inch pie plate. Blend the rest of the ingredients and pour over the rhubarb. Bake in a preheated oven. That’s it!

We love easy recipes like this. What are the ingredients?

  • Rhubarb. We used 3 cups. However, you can use your personal preference to determine when there is enough rhubarb in the pie plate.
  • All Purpose Flour
  • Granulated Sugar
  • Baking Powder
  • Salt
  • Large eggs
  • Vanilla Extract
  • Milk
  • Butter 

I had the easy part of this recipe – the blender. A food processor can be used for this part too. My daughter had to dice all of the rhubarb. Note, when preparing the rhubarb, it’s important to discard the leaves. Do not use the leaves of the rhubarb. I have always been told that they are poisonous.

The ingredients form the basis for impossible pies. Magically forming its own crust during the baking process. However, it is ever so slight in this recipe. Ideally, we recommend eating this the same day it is made.

Crustless Rhubarb Custard Pie
Crustless Rhubarb Custard Pie

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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. Good news, I don’t even miss the pie crust when eating this.

Tips for Recipe Success

Sweetness Balance: Adjust the amount of sugar according to your taste preferences and the tartness of rhubarb. Taste the raw rhubarb to gauge its natural sweetness.

Grease Pie Plate: Make sure to grease the pie dish well to prevent sticking. This recipe uses butter for this.

Cooling Time: Allow the pie to cool at room temperature before slicing. This allows the custard to set and makes for cleaner slices.

Experiment: Feel free to get creative! You can add a handful of berries for added taste and color. Create a strawberry rhubarb pie by adding a handful of fresh strawberries. Create a raspberry rhubarb pie for added sweetness.

Pouring custard over rhubarb
Pouring custard over rhubarb

Serving the Rhubarb Pie

However, my daughter and I do think that this tastes best when served with whipping cream or a scoop of vanilla ice cream. A creamy custard element that complements the tartness of the rhubarb.

It is really best served the same day. While it can be stored in the refrigerator and enjoyed the next day, it will take on a more custard taste.

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.

However, fresh is best. Use fresh rhubarb for the best flavor and texture. Look for crisp, firm rhubarb stalks, and avoid wilted or limp ones.

This is something we look forward to every rhubarb season in the late spring. However, if you don’t have a rhubarb patch to pick your own, look for fresh stalks during the season in your local grocery store.

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. Enjoy 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.

rhubarb
rhubarb

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.

Rhubarb Custard Pie Slice

Crustless Pie

As you sink your fork into each silky bite, the tangy and slightly tart rhubarb harmonizes with the smooth custard, creating a dance of flavors that is both comforting and refreshing. A delightful no pie crust recipe.

This is a very popular pie. Get more inspiration with our other pie recipes.

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Crustless Rhubarb Custard Pie Easy Recipe

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

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

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.
    3 Cups Rhubarb, 1 Tsp. butter
  • Mix the remaining ingredients in a blender until well blended, 1 or 2 minutes. All-purpose flour, granulated sugar, baking powder, salt, eggs, vanilla extract. Pour over rhubarb.
    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
    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

Video

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.

Nutrition

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 Dessert recipes that you may enjoy.

Other Rhubarb Recipes for you to explore.

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Makenzie

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!

patternprincess1

Sunday 24th of September 2023

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

Lisa

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!

patternprincess1

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

Megan

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.

Thanks!

patternprincess1

Thursday 8th of June 2023

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

Bev

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.

patternprincess1

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

Judy

Wednesday 10th of May 2023

Your site and page is cool. Thank you

patternprincess1

Wednesday 10th of May 2023

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

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