🌸 Crustless Rhubarb Custard Pie

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A creamy, tangy springtime dessert that bakes its own “magic crust”—simple, nostalgic, and W-W-adaptable!

Prep Time: 10 minutes · Cook Time: 40 minutes · Cool Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Dietary Tags: Vegetarian · Low-Fat · Fruit-Forward Dessert

✅ Ingredients Checklist

  • Rhubarb (3 cups, diced)

  • All-purpose flour (⅓ cup)

  • Granulated sugar (¾ cup – or sugar substitute)

  • Baking powder (½ tsp)

  • Salt (½ tsp)

  • Eggs (4 large)

  • Vanilla extract (1 tbsp)

  • Milk (1 cup – dairy or plant-based)

  • Butter (1 tsp, softened – for greasing the pie plate)

🥄 Cooking Instructions

  1. Preheat oven to 375°F (190°C).

  2. Grease a 9-inch pie plate generously with softened butter.

  3. Add rhubarb: Spread diced rhubarb evenly into the buttered pie dish.

  4. Make the custard: In a blender, combine flour, sugar, baking powder, salt, eggs, vanilla, and milk. Blend 1–2 minutes until smooth.

  5. Pour over rhubarb and bake for 40 minutes. Center should jiggle slightly.

  6. Cool 10–15 minutes before slicing. Enjoy warm, room temp, or chilled!

💡Quick Tips

  • The custard firms as it cools—don’t overbake.

  • Fresh or frozen rhubarb both work; if frozen, thaw and drain first.

  • Dust with powdered sugar or serve with light whipped cream!

I. Why “Recipe-First”?

Quick access to the pie magic! Every step and ingredient is right here so you can bake immediately—scroll down later for Kristy’s tweaks, tips, and sweet stories.

II. Introduction

This rhubarb custard pie is spring in a dish—tart rhubarb softened by a sweet, silky custard that creates its own crust-like layer as it bakes. With no need for rolling dough, it’s weeknight dessert easy, but elegant enough for brunches, holidays, or Mother’s Day tables.

III. Step-by-Step Baking Guide

1. Prep the Rhubarb

  • Rinse, trim, and dice rhubarb into ½-inch pieces.

  • Use fresh or frozen (just thaw fully and pat dry if frozen).

  • TIP: Toss with 1 tbsp sugar if your rhubarb is very sour.

2. Grease the Pie Dish

  • Generously butter the bottom and sides of a 9-inch glass or ceramic pie plate.

  • Spread rhubarb evenly over the base.

3. Blend the Custard

  • In a blender, combine flour, sugar, baking powder, salt, eggs, vanilla, and milk.

  • Blend until smooth, about 1–2 minutes.

  • TIP: Let the mixture sit for a minute to reduce foam.

4. Bake the Pie

  • Pour custard over rhubarb.

  • Bake at 375°F for 40 minutes until edges are golden and the center is slightly jiggly.

  • Don’t worry—it sets up beautifully as it cools.

5. Cool & Serve

  • Let pie cool 10–15 minutes before slicing.

  • Serve warm, at room temperature, or chilled.

  • Add a dollop of W-W-friendly whipped cream or plain Greek yogurt.

IV. Ingredient Notes & Substitutions

  • Rhubarb: Tart and fiber-rich—great for digestion and very low in calories.

  • Flour: Helps create the self-crusting texture. Gluten-free flour works too.

  • Sugar: Use monk fruit sweetener or allulose for fewer W-W points.

  • Milk: Any milk works—skim, almond, oat, or coconut milk (unsweetened).

  • Butter: For greasing only—can substitute with nonstick spray for ultra-light versions.

W-W Tweaks

  • Swap sugar with zero-calorie sweetener like monk fruit.

  • Use unsweetened almond milk.

  • Serve with fat-free whipped topping or plain nonfat Greek yogurt instead of ice cream.

V. Serving & Pairing Suggestions

  • Brunch Perfect: Pair with quiche and berries.

  • Dessert: Top with light whipped cream and a sprinkle of cinnamon.

  • Holiday Touch: Garnish with mint leaves and fresh strawberries.

VI. Storage & Make-Ahead Tips

  • Refrigerator: Store covered in the fridge for up to 4 days.

  • Make-Ahead: Bake and refrigerate—delicious chilled or warmed slightly in the oven.

  • Freezer: Best enjoyed fresh, but can freeze tightly wrapped for up to 1 month.

VII. Nutrition Info (Per Slice, 1 of 8)

  • Calories: ~150 kcal

  • Protein: 5 g

  • Carbs: 22 g

  • Fat: 4 g

  • Fiber: 1 g

  • W-W Points: ~4–5 (with sugar substitute and almond milk)

Diet Tags: Low-Fat · Fruit-Based · Vegetarian · W-W Adaptable

VIII. Frequently Asked Questions

Q: Can I use frozen rhubarb?
A: Yes! Just thaw completely and blot dry before using.

Q: Is the pie supposed to be jiggly?
A: Yes—a slight jiggle is normal. It firms up as it cools.

Q: Can I use other fruits?
A: Try half rhubarb, half strawberries for a sweeter version. Blueberries work well too!

Q: Can I make it dairy-free?
A: Absolutely—use almond or oat milk. Grease the pie plate with plant-based butter or spray.

IX. Kristy’s Note

I made this pie for a spring brunch when I had extra rhubarb from the farmer’s market. My kids thought it was a dessert soufflé—it’s light, tangy, and so easy, it feels like cheating! No crust, no fuss—just pure joy. If you’re new to rhubarb, this is the perfect gateway bake.

X. More Cozy Fruit Desserts

  • W-W Strawberry Almond Crisp

  • Baked Apple Oatmeal Cups

  • Peach & Yogurt Parfaits (No Bake)

✨ Bake, Share & Tag!

Made this Crustless Rhubarb Custard Pie? Tag me @KristyCookRecipes on Instagram and show off your slice! Or drop your favorite fruit twist in the comments—I love hearing how you make it your own.

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