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Lyna Recipes

Crustless Rhubarb Custard Pie

A creamy crustless rhubarb custard pie with soft baked rhubarb and warm vanilla flavor for an easy spring dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • * 3 cups rhubarb chopped
  • * 4 large eggs
  • * 3/4 cup granulated sugar
  • * 1/2 cup flour
  • * 1/2 cup salted butter softened
  • * 1 cup milk
  • * 1 teaspoon pure vanilla extract
  • * 1/4 teaspoon ground nutmeg

Method
 

  1. Preheat oven to 350°F and grease a 9-inch pie dish well.
  2. Spread chopped rhubarb evenly into the prepared pie dish.
  3. In a large bowl, whisk eggs, sugar, flour, softened butter, milk, vanilla extract, and nutmeg until smooth.
  4. Pour custard mixture evenly over the rhubarb.
  5. Bake for 45-50 minutes until the center is mostly set with a slight jiggle remaining.
  6. Cool completely before slicing and serving.

Notes

Store pie refrigerated for up to 4 days. Frozen rhubarb can be used if thawed and drained well first. The pie will puff slightly while baking and settle as it cools, which is completely normal.