A One-Bowl Wonder with Tart Rhubarb and Silky Custard Filling! 🌸
This Crustless Rhubarb Custard Pie is the perfect blend of tangy and sweet. It’s simple to make, naturally gluten-friendly (with a GF flour swap), and forms its own soft crust as it bakes! With just a handful of pantry staples and fresh rhubarb, this dessert comes together quickly for spring gatherings, brunches, or weeknight treats.
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Crustless Rhubarb Custard Pie Recipe Overview
No crust? No problem! This bake delivers all the nostalgic flavors of rhubarb pie with the ease of a mix-and-pour custard. The result is creamy, lightly set, and deliciously tart with pops of tender rhubarb.
- Flavor: Tart rhubarb with rich, vanilla custard sweetness
- Texture: Silky custard with a soft, lightly set “crust” at the bottom
- Perfect For: Spring desserts, rhubarb season, gluten-free baking
- Bonus: No rolling pin, no crust chilling, no fuss!
Ingredients Snapshot
- Fresh rhubarb (diced)
- All-purpose flour or gluten-free flour blend
- Granulated sugar
- Baking powder and salt
- Eggs
- Vanilla extract
- Milk (whole or 2%)
Preparation Highlights
- Prep the Rhubarb: Dice fresh rhubarb into small, even pieces.
- Mix the Batter: Whisk together eggs, sugar, flour, baking powder, vanilla, and milk until smooth.
- Fold and Pour: Stir in rhubarb, pour into a greased pie dish.
- Bake: Bake at 350°F for about 40–45 minutes until golden and set.
- Cool and Serve: Let cool completely. Dust with powdered sugar or serve with whipped cream!
Tips for Perfecting the Crustless Rhubarb Custard Pie
- Use bright red rhubarb for a pop of color and classic tang.
- Let the pie cool before slicing for clean pieces.
- Substitute coconut milk or almond milk for a dairy-free option.
- Add a pinch of nutmeg or cardamom for a flavorful twist!
Serving Suggestions
- Warm with a scoop of vanilla ice cream
- Chilled with whipped cream or yogurt
- Drizzle of honey or maple syrup
- Sprinkle of toasted almonds on top
Storage Instructions
- Fridge: Store covered up to 4 days
- Freezer: Best enjoyed fresh—freezing may affect texture
- Make-Ahead: Bake a day in advance and chill overnight
FAQ
Can I use frozen rhubarb?
Yes! Thaw and drain excess liquid first.
Is this gluten-free?
Use a 1:1 gluten-free flour blend for a fully gluten-free pie.
Can I make it dairy-free?
Yes—swap the milk for a dairy-free alternative like oat or almond milk.
Does it really form a crust?
Yes! As it bakes, the flour settles slightly to form a soft, lightly chewy base.
Conclusion
This Crustless Rhubarb Custard Pie is a springtime favorite—bright, creamy, and beautifully simple. No crust to roll, just whisk, pour, and bake your way to dessert bliss. It’s a fantastic way to showcase fresh rhubarb with minimal effort and maximum flavor.
Tried it? Share your slice of spring with us on Pinterest @poulefrecipe! 🌷
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Easy Crustless Rhubarb Custard Pie – Tangy, Creamy & Effortless! 🍓🥚
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Crustless Rhubarb Custard Pie is creamy, tangy, and effortlessly delicious—made with fresh rhubarb and no crust required!
Ingredients
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3 cups fresh rhubarb, diced
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⅓ cup all-purpose flour (or gluten-free blend)
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¾ cup granulated sugar
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½ tsp baking powder
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½ tsp salt
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4 large eggs
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1 tbsp vanilla extract
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1 cup milk
Instructions
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Preheat oven to 350°F. Grease a 9-inch pie dish.
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In a bowl, whisk eggs, sugar, flour, baking powder, salt, vanilla, and milk.
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Fold in diced rhubarb.
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Pour into dish and bake for 40–45 mins until golden and set.
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Cool completely before slicing. Dust with powdered sugar if desired.
Notes
For best texture, let the pie cool fully before cutting. Use coconut or almond milk for a dairy-free version.
- Prep Time: 10
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
