Crustless Rhubarb Custard Pie
A nostalgic dessert that combines tart rhubarb with a creamy custard, perfect for family gatherings and evoking warm memories.
Ingredients
For the pie
- ½ cup soft butter, salted (divided) Ensure to use fresh butter for best taste.
- 3 cups thinly sliced rhubarb Cut into ¼-inch (.5cm) slices.
- 4 large eggs
- 1 cup milk Half-and-half can be substituted for added creaminess.
- ¾ cup sugar Preferably natural evaporated cane sugar.
- ½ cup flour
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg (optional) Add a dash of cinnamon for extra warmth if desired.
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- Use 1 tablespoon of the butter to generously grease the pie pan.
- Melt the rest of the butter and allow it to cool slightly before adding it to the batter.
- Thinly slice the rhubarb stalks and spread them evenly into the buttered pie pan.
- In a blender, mix eggs, milk, sugar, flour, vanilla, and nutmeg. Add the melted butter and blend for 1 to 2 minutes until smooth.
Baking
- Pour the batter over the rhubarb in the pie pan, gently pushing down any pieces of rhubarb that float.
- Bake for 45 to 50 minutes, until golden edges and puffed tops are visible.
- Allow the pie to cool completely before cutting into wedges.
Serving
- Serve at room temperature or chilled, optionally with ice cream or whipped cream.
Notes
Pie can be stored in the refrigerator for 3 to 4 days. Flavors deepen after sitting overnight.
Nutrition
Serving: 1gCalories: 230kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 15g
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