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.
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
Crustless Rhubarb Custard 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
Nutrition
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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.
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?
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%.
Do you think this would still be fine if you did put it into a pie crust? An unbaked one, of course. 🙂
I actually think that I would partially bake the crust first for about 10 minutes, then add the filling and continue baking.
Tried this pie and it was delicious. Thanks for the recipe.
So glad you liked the recipe. It is a delicious way to use rhubarb.
Looks delish!!! Yumm!!!
thank you.
I have never tried a Rhubarb pie before, just a little bit ago my cousin was telling me it was his favorite. Thanks for the recipe, I may just have to make one!
I hope you do get a chance to make this one. It is a keeper.
Yum I love rhubarb! I’ll have to try this
I hope you and your family love this as much as we do. One can never have too many rhubarb recipes.
Do you have any suggestions for a large baking sheet for a larger group? Would love to bring it to work-a clinic in most northern part of Minnesota, so gardens are a month behind central MN. Thanks!
I do. I would use a half sheet pan-you know, those that are 12 X 18, probably double the recipe to start with to see how it fills the sheet pan. I would make sure that it is 3/4 full and since this would be easy to spill, I would get the rhubarb in the pan, put it on the oven rack then pour over the liquid. That way, you are not trying to carry the pan across the room and spilling things as you get to the oven. At least I could see myself doing that. You might have to adjust the baking time a bit. What a wonderful thing to do for your clinic.
Would these cut well if I was to do it in a pan as squares? Rather than a pie plate?
I think so. It is best eaten the same day as made.
I am sooooo excited to find this recipe. I was given this recipe 30 years ago from the mom of friend of mine. Sadly the recipe has been lost and I’ve been sad. This made my day to find this. It is so simple and soooo delish.
So happy to hear. Enjoy this delicious rhubarb recipe. Our family has this at least once a year during the rhubarb season.