The rhubarb plant behind my garden shed has always been a quiet companion through the seasons. It’s scraggly in spring, bold in summer, and nearly forgotten by fall. Years ago, when I retired from teaching, I decided to finally give that rhubarb its moment to shine. That’s when this Crustless Rhubarb Custard Pie became part of my weekend rhythm.
One late April afternoon, I was flipping through my mother’s old handwritten recipe cards—faint cursive ink smudged with butter fingerprints—and there it was: “Rhubarb Egg Pie.” She never called it custard. That was my little upgrade. I remember she used to serve it warm, straight out of the oven, with a spoonful of thick cream. The house would smell of vanilla and sugar with a little tart twang in the air—rhythms of home.
The beauty of this pie is how it feels like a dessert and breakfast rolled into one. There’s no crust to fuss with, which is perfect for me now that I prefer recipes that are easy on the hands but rich in heart. The custard firms up just enough to cradle the juicy, tangy rhubarb, creating a soft slice that’s not too sweet and not too sour.
One Sunday, my granddaughter took a bite and said it tasted like “grandma’s hugs and springtime.” That’s what keeps me baking it. It’s more than pie—it’s a moment on a plate.
Short Description
This crustless rhubarb custard pie is a light, creamy dessert filled with tart rhubarb and a smooth vanilla custard. No crust needed—just blend, pour, and bake.
Key Ingredients
- 3 cups fresh rhubarb, diced
- 1/3 cup all-purpose flour (or gluten-free alternative)
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
- 1 teaspoon butter (for greasing the pie plate)
Tools Needed
- Blender
- Measuring cups and spoons
- 9-inch pie plate
- Sharp knife
- Oven mitts
- Cooling rack
Cooking Instructions
Step 1: Prep the Oven and Rhubarb
Preheat your oven to 375°F (190°C). While it’s warming up, wash and dice the rhubarb into small, even chunks, no bigger than a thumbprint. This helps it cook evenly in the custard.
Step 2: Grease the Pie Plate
Use the butter to generously grease the bottom and sides of a 9-inch pie plate. Don’t skip the sides—this helps prevent sticking. Spread the diced rhubarb evenly across the bottom of the greased plate.
Step 3: Blend the Custard
In a blender, add the flour, sugar, baking powder, salt, eggs, vanilla extract, and milk. Blend on medium speed for 1 to 2 minutes until the mixture is smooth and pale yellow. It should be pourable and slightly frothy.
Step 4: Pour and Bake
Carefully pour the blended custard over the rhubarb in the pie plate. Place the dish in the preheated oven and bake for 40 minutes. The pie is ready when the edges are golden, the center has a gentle jiggle, and the surface looks slightly puffed.
Step 5: Cool and Serve
Remove the pie and place it on a cooling rack. Let it cool for at least 10–15 minutes to allow the custard to fully set. Slice and serve warm, at room temperature, or chilled—whatever suits your mood.
Why You’ll Love This Recipe
No crust, no hassle—perfect for easy baking
Naturally gluten-free option with a simple flour swap
Tart and sweet balance from fresh rhubarb and creamy vanilla
Great make-ahead dessert for brunches, potlucks, or spring suppers
Low effort, high reward—blend, bake, and done
Mistakes to Avoid & Solutions
Using too much rhubarb: Overloading the pie will cause excess moisture. Stick to 3 cups.
Skipping the greasing step: Even without a crust, the custard can stick. Butter the dish well.
Blending too long: Over-blending can add too much air. Blend just until smooth.
Underbaking: If the center is liquidy, give it 5–10 more minutes. It should jiggle slightly, not ripple.
Cutting too early: Let it cool first! Slicing too soon will cause it to fall apart.
Serving and Pairing Suggestions
Serve this pie warm with a dollop of whipped cream or Greek yogurt. It’s also lovely with a scoop of vanilla bean ice cream.
For a brunch table, pair it with herbal tea or a light white wine like Riesling. You can also serve it plated with berries on the side or as part of a family-style dessert board.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container or covered pie dish for up to 4 days.
Freeze: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge overnight.
Reheat: Warm slices in the microwave for 15–20 seconds or in a 300°F oven for 10 minutes.
FAQs
1. Can I use frozen rhubarb?
Yes, just thaw and drain it well before using to avoid excess moisture.
2. Is this pie very sweet?
No—it has a nice balance. The custard is mildly sweet, letting the tartness of the rhubarb shine through.
3. Can I use non-dairy milk?
Yes, almond or oat milk works well. Avoid coconut milk, as it overpowers the flavor.
4. Do I have to use a blender?
It helps create a smooth custard, but you can whisk the ingredients vigorously by hand if needed.
5. Can I double the recipe?
You can, but it’s best to use two pie plates. A deeper dish may require a longer baking time and may not set evenly.
Tips & Tricks
Add a pinch of cinnamon or nutmeg to the custard for a cozy twist.
Use vanilla bean paste for a richer vanilla flavor.
Let the pie rest overnight in the fridge for the best sliceable texture.
For a caramelized top, sprinkle a little sugar on top before baking.
If rhubarb is very tart, you can add an extra tablespoon of sugar.
Recipe Variations
Strawberry-Rhubarb Custard Pie
Swap out 1 cup of rhubarb for 1 cup of chopped strawberries. Mix both fruits and spread evenly in the dish before pouring the custard. Bake as directed. Adds a sweet, berry brightness.
Coconut-Rhubarb Custard Pie
Use canned coconut milk instead of regular milk. Add 1/4 cup shredded coconut to the custard mixture. This creates a tropical flavor with a creamier texture.
Lemon-Rhubarb Custard Pie
Add 1 tablespoon of fresh lemon zest to the blender and reduce vanilla to 1 teaspoon. This gives the pie a citrusy zing that pairs well with rhubarb’s natural tartness.
Almond-Rhubarb Custard Pie
Swap vanilla extract with almond extract (use only 1/2 tsp—it’s strong!). Top with slivered almonds before baking for crunch and nutty aroma.
Final Thoughts
Some recipes stick with you not just for their flavor, but for the comfort they bring. This Crustless Rhubarb Custard Pie has been that for me. It’s simple enough to whip up on a quiet afternoon and nostalgic enough to serve when company comes calling. The way the custard cradles the tart rhubarb reminds me of spring mornings and family chatter over coffee and pie.
I love how the recipe invites you to play—substitute an ingredient here, add a little zest there—and it still turns out beautifully. It’s forgiving, humble, and full of flavor. If you’ve got fresh rhubarb or even a handful stashed in your freezer, give this a go. You don’t need much—just a blender, a good pie dish, and a bit of patience while it bakes. But the reward? A slice of something special that brings joy to your table, every single time.
Crustless Rhubarb Custard Pie
Print ThisIngredients
- 3 cups fresh rhubarb, diced
- 1/3 cup all-purpose flour (or gluten-free alternative)
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
- 1 teaspoon butter (for greasing the pie plate)
Instructions
Step 1: Prep the Oven and Rhubarb
Preheat oven to 375°F (190°C). Wash and dice rhubarb into small, even pieces for uniform baking.
Step 2: Grease the Pie Plate
Butter a 9-inch pie plate thoroughly, including the sides. Spread diced rhubarb evenly across the bottom.
Step 3: Blend the Custard
In a blender, combine flour, sugar, baking powder, salt, eggs, vanilla, and milk. Blend for 1–2 minutes until smooth and slightly frothy.
Step 4: Pour and Bake
Pour custard over rhubarb. Bake for 40 minutes, until edges are golden and the center has a slight jiggle.
Step 5: Cool and Serve
Cool on a rack for 10–15 minutes to set. Serve warm, room temp, or chilled—your choice.
