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.
Servings: 8 pieces or 1 9-inch pie
Calories: 161kcal
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Kitchen Essentials
Pie Plate with Lid
Dessert Plate
Square Plate
Silverware
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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
text ingredients
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
- 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.
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
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