Crustless Rhubarb Custard Recipe

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Rhubarb season is upon us here in the midwest. Last year, we had a hard, late freeze, and it sent my rhubarb into dormancy for the rest of the year. I thought something had killed it, but this spring it’s back up as strong as ever.
Rhubarb is a vegetable plant, but most often used like a fruit. And because it has very little natural sugar, it’s common for recipes to include sugar to make up for that. However, tomorrow, I’m trying a low-sugar without artificial sweeteners, since that’s often how recipes make desserts low sugar, chia rhubarb pudding. I can’t wait. But, today, I’m making a crustless rhubarb custard. If you like a crust, you can make a simple flour or crumb crust. But, I like crustless so it eats more like a custard, and less like a dessert.
Note: I topped this with a meringue for church potluck today. I like it, but I still like whipped cream better!
Enjoy!

Anne

Crustless Rhubarb Pie

Crustless Rhubarb Pie

Yield: 8
Author:
Prep time: 20 MinCook time: 35 MinTotal time: 55 Min
Rhubarb season starts in April in Nebraska, and I love anything rhubarb! Enjoy this crustless rhubarb dessert. Bake in a pie pan, casserole dish, even divide into muffin cups!

Ingredients

  • 3 cups rhubarb, diced
  • 1/3 cup all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. fine sea salt
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 1 cup 2% or whole milk
  • Small amount of softened butter to grease pie pan

Instructions

Nutrition Facts

Calories

172.85

Fat (grams)

4.95

Sat. Fat (grams)

2.29

Carbs (grams)

26.69

Fiber (grams)

0.96

Net carbs

25.73

Sugar (grams)

21.07

Protein (grams)

5.06

Sodium (milligrams)

238.11

Cholesterol (grams)

99.87

The nutritional information was autogenerated by the recipe software and may vary slightly.

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