Crustless Rhubarb Custard Recipe

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Rhubarb season has begun. In May of 2021, we had a hard, late freeze and it forced my rhubarb into dormancy for the rest of the summer. It died down and didn’t produce a single leaf. I had never had that happen to my rhubarb plants before.
Rhubarb is a vegetable plant, but most often used like a fruit in jams, pies, crisps and the like. Because it has very little natural sugar, it can have a strong sour taste raw, so it’s most common for recipes to include sugar to make up for that.

I have a several favorite rhubarb recipes, including an upside down rhubarb cake that my mom always made. But this recipe is a crustless rhubarb custard. If you like a crust, you can bake the custard just like you would a single crust pie. But, I like crustless so it eats more like a custard.
I have topped this with a meringue but my favorite topping is always fresh whipped cream!
Enjoy!

Anne Dovel Morris

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.

rhubarb pie
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