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.
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.
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.
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.
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
- 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.
- 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 TooThis 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.
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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.
Monday 26th of July 2021
You did not include any butter measurement…please provide an estimate. Thanks!
Wednesday 28th of July 2021
It is just enough to lightly coat the bottom and sides of the pie plate. Approximately 1 teaspoon.
Friday 23rd of July 2021
Excellent and so easy, thank-you. I made this last night and so delicious! Made it again today.....lots of rhubarb, and made it gluten free for our guests. Swapped the flour same amount using almond flour and also added 1 tablespoon of coconut flour. Looks amazing ? I let you know what our guests think ?
Saturday 24th of July 2021
Great thinking. I bet they never knew it was gluten free either. Thanks for sharing. Vicky
Thursday 3rd of June 2021
This recipe was very good and will be making it again, Also ver easy to make.
Friday 4th of June 2021
Thanks for taking the time to let me know. It really is super easy and scrumptious. We make it at least once each rhubarb season. Enjoy! Vicky
Tuesday 18th of May 2021
I made this in a 9x9 pan and it's delicious. Thank you!
Wednesday 19th of May 2021
So glad to hear. It is rhubarb season here too and it is time to make this at least once this season. enjoy.
Wednesday 12th of August 2020
This was delicious and so easy! My family and I loved it! Thanks for the recipe!
Thursday 13th of August 2020
So glad you liked it. Thanks for letting me know. Hope it helps others give it a try. Take Care Vicky