Crustless Rhubarb Custard Pie
This delightful Crustless Rhubarb Custard Pie combines the tartness of rhubarb with creamy custard, creating a nostalgic dessert that's both easy to make and incredibly comforting.
Ingredients
Main Ingredients
- 2-3 cups Fresh Rhubarb, chopped Feel free to substitute with strawberries for a sweeter flavor.
- 3 large Eggs Provides structure to the custard.
- 1 cup Sugar Sweetens the pie while balancing the tartness of the rhubarb.
- 1 cup Milk Use almond or oat milk for a dairy-free option.
- 1 teaspoon Vanilla Extract Enhances all the flavors.
- 1 pinch Salt Elevates and balances the sweetness.
- 1/2 cup Flour Helps to thicken the custard.
Instructions
Preparation and Baking
- Preheat your oven to 350°F (175°C) to get it ready for baking.
- Chop the rhubarb into bite-sized pieces.
- In a large bowl, whisk together the eggs, sugar, milk, vanilla extract, and salt until well combined.
- Gently mix in the flour, ensuring there are no lumps.
- Pour the chopped rhubarb into a greased 9-inch pie dish, then add the custard mixture on top.
- Bake for 30 to 35 minutes, or until the custard is set and the surface is golden.
- Allow to cool for a few minutes before serving.
Notes
For serving, top with a dollop of whipped cream. To store, cover with plastic wrap and refrigerate for up to 3 days. You can freeze slices for up to two months.