Description
A simple and delicious crustless rhubarb custard pie that highlights the tartness of rhubarb.
Ingredients
Scale
- 3 cups fresh rhubarb, chopped
- 3 large eggs
- 1 cup granulated sugar
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the chopped rhubarb and sugar.
- Add the eggs and whisk until well mixed.
- Stir in the milk, melted butter, vanilla extract, and salt.
- Gradually add the flour, mixing until smooth.
- Pour the mixture into a greased pie dish.
- Bake for 40-45 minutes or until set.
- Let it cool before dusting with powdered sugar, if desired.
Notes
- Serve warm or chilled.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 20g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Crustless Rhubarb Custard Pie, rhubarb pie, custard pie, dessert recipes