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–+ servings

Crustless Rhubarb Custard Pie

A delightful and easy-to-make pie featuring a creamy custard base and tart rhubarb, perfect for springtime desserts.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups chopped rhubarb fresh or frozen
  • 1 cup granulated sugar adjust to taste
  • 3 large eggs
  • 1 cup milk whole or 2%
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt

Method
 

Prepare the Filling
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the eggs, sugar, milk, vanilla extract, flour, and salt until smooth.
  3. Fold in the chopped rhubarb until evenly distributed.
Bake the Pie
  1. Pour the rhubarb mixture into a greased 9-inch pie dish.
  2. Bake in the preheated oven for 40-45 minutes, or until the custard is set and lightly golden.
  3. Allow to cool slightly before slicing and serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Serve warm or chilled. Great with whipped cream or vanilla ice cream.

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