A Delightfully Tangy and Creamy Dessert Everyone Will Love
Looking for a simple and comforting dessert that’s full of spring flavor? This Crustless Rhubarb Custard Pie is your new go-to treat. With a silky smooth custard base and tart rhubarb chunks throughout, this pie comes together easily with minimal ingredients and effort. Whether you’re celebrating the arrival of rhubarb season or just craving something sweet and nostalgic, this recipe is a must-try. Read on to discover how you can make this pie a star on your dessert table.
Give it a try today and enjoy a taste of spring in every creamy, tangy bite. Don’t forget to share this delicious discovery with your family and friends!
Introduction
Crustless pies are perfect when you want all the flavor without the fuss. This rhubarb custard pie delivers on that promise with a soft, creamy center packed with tart rhubarb chunks that balance out the sweetness perfectly. It’s an old-fashioned dessert made modern—no crust to roll, chill, or bake separately. Just mix, pour, and bake!
Perfect for spring and early summer, when rhubarb is at its peak, this custard pie brings together simplicity and deliciousness. Serve it chilled on a warm day with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate comfort food experience.
Tools Needed, Servings, and Cooking Time
Tools Needed:
- 9-inch pie dish
- Mixing bowls (medium and large)
- Whisk
- Measuring cups and spoons
- Rubber spatula or spoon
- Oven
Servings:
- Makes 8 slices
Prep Time:
- 15 minutes
Bake Time:
- 50 to 60 minutes
Chill Time:
- At least 2 hours
Ingredients
For the Custard Pie:
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 1/2 cups whole milk
- 2 cups chopped fresh rhubarb (cut into small chunks)
Optional for Serving:
- Powdered sugar (for dusting)
- Whipped cream or vanilla ice cream
Step-by-Step Instructions
1. Preheat and Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C). While the oven warms, lightly grease a 9-inch pie dish using butter or a non-stick spray to prevent sticking. Set aside.
2. Create the Custard Base
In a large mixing bowl, crack the eggs and add the granulated sugar. Whisk these together vigorously until the mixture is light and frothy. This creates the foundation of your custard.
Next, add the flour, salt, and vanilla extract. Whisk again until the mixture is smooth and free of lumps. Slowly pour in the milk, continuing to whisk as you go. The result should be a smooth, creamy liquid custard base.
3. Add Fresh Rhubarb
Gently fold in the chopped rhubarb. Make sure the rhubarb pieces are evenly distributed throughout the mixture. This ensures that every bite of your pie has that perfect blend of tart fruit and creamy custard.
4. Pour and Bake
Carefully pour the custard and rhubarb mixture into the prepared pie dish. Place the pie dish in the preheated oven and bake for 50 to 60 minutes. The pie is done when the top is golden and the center is set but slightly wobbly. The custard will continue to firm up as it cools.
5. Cool and Chill
Remove the pie from the oven and let it cool at room temperature for about 1 hour. Then transfer it to the refrigerator and chill for at least 2 hours before slicing. This step is essential for clean, neat slices and a perfect custard texture.
6. Serve
Serve the pie chilled or at room temperature. Dust with powdered sugar, and add a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Tips for Recipe Success
- Use Fresh Rhubarb: The freshest rhubarb has the brightest color and tartest flavor. Look for firm stalks with a vibrant red or pink hue.
- Whisk Thoroughly: To avoid lumps in your custard, whisk each ingredient fully before moving on to the next.
- Don’t Overbake: The center should still jiggle slightly when you take it out. This ensures a creamy texture once chilled.
- Let It Chill: As tempting as it may be to slice into the pie while warm, chilling it allows the custard to fully set.
- Add Spices: For a warm twist, add a pinch of nutmeg or cardamom to the custard mixture.
Serving and Storage Tips
Serving:
- Best served chilled or at room temperature.
- Top with whipped cream, a scoop of vanilla ice cream, or a light dusting of powdered sugar.
- Pair with coffee or tea for a perfect afternoon treat.
Storage:
- Store any leftovers in the refrigerator, covered, for up to 3 days.
- Do not freeze, as the custard texture may become grainy once thawed.
Frequently Asked Questions (FAQs)
1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb, but be sure to thaw it completely and drain any excess liquid before folding it into the custard mixture.
2. Is it okay to use a dairy-free milk alternative?
Yes, though the texture may vary slightly. Full-fat coconut milk or almond milk can work, but the custard may not be as rich.
3. How do I know when the pie is fully baked?
The edges will be set and slightly golden, while the center should have a gentle jiggle when you move the pie dish. It will continue to firm as it cools.
4. Can I add a crust if I want to?
Absolutely. A pre-baked shortcrust or graham cracker crust can be used if you prefer a more traditional pie feel.
5. Why is my custard runny?
This usually happens if the pie was underbaked or not chilled long enough. Make sure to bake until almost set and chill for at least 2 hours.
Conclusion
This Crustless Rhubarb Custard Pie is everything a homemade dessert should be: easy, comforting, and irresistibly delicious. With its smooth custard and tangy rhubarb bits, it’s a celebration of seasonal flavors with minimal fuss. Whether you’re a seasoned baker or just starting out, this recipe will impress anyone lucky enough to get a slice.
Make this pie for your next spring gathering or simply to enjoy a quiet evening treat. However you serve it, this timeless dessert will quickly become a seasonal favorite in your kitchen.
Ready to bake it? Grab your mixing bowl and get started—your taste buds will thank you!
