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This crustless rhubarb custard pie is the sort of old-fashioned dessert that brings back memories of family picnics and spring get-togethers. With its tangy rhubarb and creamy texture, you get all the flavor of classic pie without fussing with a crust. If you are looking to let that bright tartness shine and cut down on prep, this is your answer.
The first time I baked this, my kitchen filled with the scent of vanilla and sweet rhubarb. I remember my grandmother always saying that the best pies let the fruit speak for itself. This has become a staple whenever rhubarb is in season, especially when I want something easy but memorable.
Ingredients
- Rhubarb: Chopped into small pieces. Makes the pie tangy and fresh. Select stalks that are firm with good color and avoid any that are limp.
- All-purpose flour: Gives the custard its body and slight structure. Use fresh flour for the best texture.
- Granulated sugar: Balances the tartness of the rhubarb. White sugar works best for clean sweetness here.
- Baking powder: Helps the custard puff up gently. Look for fresh baking powder for reliable lift.
- Salt: Just a pinch to enhance all the other flavors.
- Large eggs: Create that silky custard set. Use eggs that are fresh and at room temperature for easiest mixing.
- Vanilla extract: Brings warmth and depth. Choose pure vanilla if possible for best flavor.
- Milk: Loosens the mixture, making the custard creamy. Whole milk is best for richness, but you can use two percent in a pinch.
- Butter: Used only for greasing the pie plate, but it makes sure nothing sticks and gives a subtle flavor layer. Choose real butter, not margarine.
Step-by-Step Instructions
- Prepare the Pie Plate:
- Start by generously greasing your nine inch pie plate with softened butter. This makes sure the custard releases cleanly and gives a whisper of buttery flavor to the edges.
- Arrange the Rhubarb:
- Scatter the diced rhubarb evenly across the bottom of the prepared pie dish. Spreading the fruit out in an even layer makes sure each slice of pie gets the perfect balance of rhubarb to custard.
- Blend the Custard Mixture:
- Add the flour, sugar, baking powder, salt, eggs, vanilla, and milk to a blender. Blend until the mixture is completely smooth. Blending helps avoid lumps and gets the custard silky.
- Pour and Bake:
- Pour your blended mixture directly over the rhubarb in the pie plate. The rhubarb pieces may float a little, and that is fine. Place in a preheated oven at three seventy five degrees Fahrenheit. Bake for about forty minutes until the center is just set but still a little wobbly.
- Cool Before Serving:
- Let the pie cool for ten to fifteen minutes before slicing. Serving it warm highlights the custard texture, while chilling it firms up the filling for neater slices.
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I always look forward to finding those first local rhubarb stalks at the market. Their bright color signals warmer weather, and using them in this pie brings back memories of my mother letting me help chop them on our kitchen counter. She always said do not forget a little salt to bring out all the good flavors, and now I say the same to my kids.
Storage Tips
Store leftovers covered in the refrigerator for up to three days. The custard firms up more as it chills, making it even easier to slice. For longer storage, wrap tightly and freeze for up to two months. Let thaw overnight in the fridge, then bring to room temperature or gently rewarm.
Ingredient Substitutions
If you do not have fresh rhubarb, try frozen diced rhubarb; just thaw and drain before using. Strawberries can be used in combination with rhubarb for a classic pairing and light pink color. If you want a dairy free custard, use a plain unsweetened plant milk and swap the butter for coconut oil to grease your pan.
Serving Suggestions
Serve warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a brunch treat, pair with hot coffee and thick cut bacon. If you want something even more festive, try dusting the top with a little extra sugar before baking for a crackly finish.
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If you have never tried rhubarb before, this pie is a gentle way to discover its flavor. I always keep a few stalks in my freezer so I can whip up this tart sweet treat in any season.
Frequently Asked Questions
- → Can frozen rhubarb be used instead of fresh?
Yes, frozen rhubarb can be used. Thaw and drain well to prevent excess moisture.
- → How do I know when the custard is set?
The custard should be just slightly jiggly in the center when removing from the oven. It will set as it cools.
- → Is it necessary to peel the rhubarb?
Peeling is not required unless the stalks are very thick or stringy. Simply dice for even baking.
- → Can this be made ahead?
Yes, it can be made a day in advance. Store chilled and serve cold or gently reheat to taste.
- → What other flavors pair well with this dish?
Lemon zest or almond extract can enhance the custard. A dollop of whipped cream is also a great topping.