Description
This Crustless Rhubarb Custard Pie is creamy, tangy, and effortlessly delicious—made with fresh rhubarb and no crust required!
Ingredients
Scale
3 cups fresh rhubarb, diced
⅓ cup all-purpose flour (or gluten-free blend)
¾ cup granulated sugar
½ tsp baking powder
½ tsp salt
4 large eggs
1 tbsp vanilla extract
1 cup milk
Instructions
Preheat oven to 350°F. Grease a 9-inch pie dish.
In a bowl, whisk eggs, sugar, flour, baking powder, salt, vanilla, and milk.
Fold in diced rhubarb.
Pour into dish and bake for 40–45 mins until golden and set.
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