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 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.
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.
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
Crustless Rhubarb Custard Pie
- 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
- 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.
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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.