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 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Dessert, Pie
Cuisine: American
Keyword: Dessert, pie, recipe, rhubarb
Servings: 8pieces or 1 9-inch pie
Calories: 161kcal
As an Amazon Associate I earn from qualifying purchases.
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.
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.