Pin it
Crustless rhubarb custard pie is that magic recipe you make when spring’s tangy bounty is in full swing and you want something easy yet completely showstopping. Every forkful is a creamy custard with the gentle tartness of rhubarb and a golden edge that tastes like a secret bakery find. There is no tricky dough just the pleasure of a quick blend and pour. This has become my family’s “welcome spring” tradition.
I remember making this on a rainy Saturday when the weather canceled our plans. The warm aroma drew everyone to the kitchen and no one could believe how quickly it came together.
Ingredients
- Soft butter: Salted gives a buttery base and flavor. Choose good European style for rich taste
- Fresh rhubarb: Sliced brings brightness and balance. Look for deep red crisp stalks without blemishes for best flavor and color
- Large eggs: Provide structure for the custard. I use farm eggs when possible for the yellowest color
- Milk: Creates silky custard. Whole milk gives extra richness but low fat works in a pinch
- Sugar: Preferably natural evaporated cane adds deeper sweetness and helps caramelize the top. Taste your rhubarb first as some stalks are more tart
- Flour: Binds the custard. Use gluten free blend plus rice flour for a celiac friendly version
- Pure vanilla extract: Warms up the flavor. Go for good quality vanilla as it shines through
- Ground nutmeg: Optional adds a subtle spice note. Freshly grated is best for aroma
Step-by-Step Instructions
- Grease the pan:
- Use one tablespoon of the butter to thoroughly butter your pie pan. Be generous as this makes for easy release and crisp edges
- Prepare the rhubarb:
- Cut rhubarb stalks into thin quarter inch slices for even baking. Scatter evenly into the bottom of the greased pan making sure to cover it fully but not overfill
- Blend the custard batter:
- Combine eggs milk sugar flour vanilla and nutmeg in a blender pitcher. Pour in the slightly cooled melted butter. Blend on medium for a minute or two until velvety smooth and fully homogenized
- Pour and assemble:
- Gently pour the custard batter over the rhubarb in the pie pan. Use a spoon or spatula to press down any rhubarb pieces that float so they are covered with batter. This ensures a smooth top and even bite
- Bake to perfection:
- Bake in the center of a preheated oven at 350 degrees Fahrenheit. Let it cook for forty five to fifty minutes. The top should be golden brown and puffed. If the middle still jiggles when tapped bake for a few more minutes
- Cool then slice:
- Allow the pie to cool completely on a rack before slicing. It will firm up as it cools so resist cutting it too soon for clean slices
Pin it
The eggs give a beautiful custard that is never dry and always silky. My favorite memory is serving this for Mother’s Day brunch and watching my mom sneak a second slice before anyone could notice.
Storage tips
This pie is best stored covered in the refrigerator. It will keep well for three to four days without losing its creamy texture. Run a butter knife around the edge when slicing to help lift out each wedge neatly as it firms more with chilling.
Ingredient substitutions
You can use frozen rhubarb if fresh is not available. Thaw and drain well to avoid a watery custard. For a dairy free version try melted plant based butter and a full flavored non dairy milk such as oat or almond. If you need to swap the flour you can use almond flour for a nutty touch or a full gluten free blend.
Serving suggestions
Serve this pie at room temperature for the smoothest texture or chilled straight from the fridge on a hot day. Top each slice with softly whipped cream or vanilla ice cream for an extra treat. A sprig of mint or a dusting of powdered sugar adds visual appeal.
Pin it
Once you try this pie there is no turning back. The ease of preparation means it is the first thing on my list when rhubarb starts showing up in the market and it never fails to win praise from both custard lovers and those new to rhubarb desserts.
Frequently Asked Questions
- → Can I use frozen rhubarb instead of fresh?
Yes, thaw and drain frozen rhubarb before slicing and using to avoid excess moisture in the pie.
- → How do I know when the custard is fully set?
The top should be golden and puffed, and the center just set. A knife inserted should come out mostly clean.
- → Can this be made gluten-free?
Absolutely. Substitute the flour with a blend of gluten-free flour and white rice flour for the same silky texture.
- → What’s the best way to serve it?
For optimal flavor and texture, cool completely and slice into wedges. Serve with whipped cream or ice cream if desired.
- → How long does it keep in the refrigerator?
This pie stays delicious for 3–4 days when covered and refrigerated. Flavors meld and texture remains creamy.