Description
This Crustless Rhubarb Custard Pie is creamy, tangy, and effortlessly delicious—made with fresh rhubarb and no crust required!
Ingredients
Scale
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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