Crustless Rhubarb Custard Pie (Print Version)

Sweet-tart rhubarb and creamy custard come together in a fuss-free, crustless treat—perfect for a spring dessert.

# Ingredients:

01 - 3 cups rhubarb, diced
02 - 1/3 cup all-purpose flour
03 - 3/4 cup granulated sugar
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 4 large eggs
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk
09 - 1 teaspoon unsalted butter, softened (for greasing)

# Instructions:

01 - Set the oven to 190°C and allow it to fully preheat.
02 - Thoroughly grease a 23 cm pie plate with the softened butter.
03 - Spread the diced rhubarb evenly over the base of the greased pie plate.
04 - In a blender, combine the flour, granulated sugar, baking powder, salt, eggs, vanilla extract, and milk. Blend until smooth and homogenous.
05 - Gently pour the custard mixture over the rhubarb in the pie plate, ensuring even coverage.
06 - Bake for 40 minutes, or until the custard is set with a slight wobble in the center.
07 - Let the custard cool for 10 to 15 minutes before slicing and serving.

# Notes:

01 - For optimal texture, check doneness by gently shaking the pie—the center should remain slightly jiggly.

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