Here’s a Crustless Rhubarb Custard Pie recipe—simple, tangy, and creamy, with no need for a crust!
Crustless Rhubarb Custard Pie
Ingredients:
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2 cups chopped fresh rhubarb (½-inch pieces)
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3 large eggs
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1 cup granulated sugar
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2 tablespoons all-purpose flour
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¼ teaspoon salt
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1 teaspoon vanilla extract
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1 ½ cups milk (whole or 2%)
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2 tablespoons melted butter
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Optional: powdered sugar for dusting
Instructions:
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Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
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Arrange rhubarb evenly over the bottom of the pie dish.
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In a mixing bowl, whisk eggs until well combined. Add sugar, flour, salt, and vanilla. Mix until smooth.
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Slowly whisk in the milk and melted butter until fully blended.
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Pour the custard mixture over the rhubarb in the pie dish.
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Bake for 45–55 minutes, or until the center is set and the top is lightly golden. A knife inserted near the center should come out mostly clean.
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Let cool slightly. Serve warm or chilled. Optional: Dust with powdered sugar before serving.
