Crustless Rhubarb Custard Pie
A delightful, sweet-tart dessert featuring vibrant rhubarb, making it perfect for any occasion.
Ingredients
For the Pie Base
- 3 cups thinly sliced rhubarb (¼-inch/0.5cm slices) Use fresh, firm rhubarb for the best texture and flavor.
- ½ cup soft salted butter, divided Use 1 tablespoon for greasing the pie pan.
For the Custard Filling
- 4 large eggs
- 1 cup milk
- ¾ cup sugar (preferably natural evaporated cane sugar)
- ½ cup flour
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg (optional) Can be replaced with a pinch of cinnamon.
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- Use 1 tablespoon of the softened butter to generously grease your pie pan.
- Melt the remaining butter and let it cool slightly.
- Thinly slice the rhubarb stalks into ¼-inch (0.5cm) pieces.
Combining Ingredients
- Spread the rhubarb slices evenly across the bottom of your buttered pie pan.
- In a blender, add the eggs, milk, sugar, flour, vanilla, nutmeg (if using), and slightly cooled melted butter. Blend until smooth and creamy.
- Pour the batter over the rhubarb in the pie pan, gently pushing down any floating rhubarb pieces.
Baking
- Place your pie in the preheated oven and bake for 45 to 50 minutes.
- Check if it's ready when the top is browned and the pie has puffed up evenly.
Cooling and Serving
- Allow the pie to cool completely before cutting into 6 or 8 wedges.
- Serve at room temperature or chilled with ice cream or whipped cream.
Notes
If you have leftovers, cover the pie and store it in the refrigerator for 3 to 4 days. For storage, wrap individual slices in plastic wrap and freeze, consuming within 2-3 months for best flavor.