Crustless Rhubarb Custard Pie Recipe
Enjoy the deliciousness of a creamy rhubarb custard pie without the hassle of a crust. This simple blender recipe creates its own crust, a smooth custard layer, and a tangy rhubarb topping. Gluten-free and ready in just 10 minutes!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Canadian
- Diet: Gluten Free
Ingredients
Scale
Crustless Rhubarb Custard Pie Ingredients:
- ½ cup (115g) soft butter, salted, divided
- 3 cups (375g) thinly sliced rhubarb (¼-inch/.5cm slices)
- 4 large eggs
- 1 cup (240ml) milk
- ¾ cup (150g) sugar, preferably natural evaporated cane sugar
- ½ cup (70g) flour (for gluten-free, use ¼ cup (30g) gluten-free flour blend + ¼ cup (40g) white rice flour, or use all gluten-free flour blend)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg (optional)
Instructions
- Preheat oven to 350°F (180°C). Grease the pie pan with 1 tablespoon of butter. Slice rhubarb and spread evenly in the pan.
- Blend Ingredients: In a blender, combine eggs, milk, sugar, flour, vanilla, nutmeg, and melted butter. Blend until smooth.
- Pour Batter: Pour the batter over the rhubarb in the pie pan, ensuring all pieces are coated.
- Bake: Bake for 45-50 minutes until browned and puffed.
- Cool and Serve: Allow the pie to cool before cutting into wedges. Serve chilled or at room temperature with ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 290
- Sugar: 22g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 140mg
Keywords: Crustless Rhubarb Custard Pie, Rhubarb Pie, Gluten-Free Pie, Dessert Recipe
Find it online: https://mbeams.com/crustless-rhubarb-custard-pie-recipe/