Crustless Rhubarb Custard Pie
If you're on the hunt for a dessert that combines creamy, tangy flavors with a touch of nostalgia, look no further than the Crustless Rhubarb Custard Pie! This pie is a true celebration of spring, where tart rhubarb dances in a luscious custard, creating a dessert that feels like a hug in a slice. Have you ever experienced the joy of a rhubarb pie with none of the fuss of a crust? That’s right! This recipe takes all the stress out of pie-making, making it unexpectedly simple while still delivering decadent flavors.
Ingredients
- 2 cups fresh rhubarb chopped
- 1 cup granulated sugar
- 1 cup milk
- 3 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: powdered sugar for dusting
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This step ensures your pie will bake evenly.
- Prepare Your Dish: Grease a 9-inch pie dish with butter or non-stick cooking spray. This will prevent any sticking and make serving a breeze.
- Combine Ingredients: In a large mixing bowl, whisk together the milk, eggs, sugar, flour, vanilla extract, and salt until well combined and smooth.
- Add Rhubarb: Fold the chopped rhubarb into the mixture gently, ensuring they are evenly distributed.
- Pour Mixture: Pour the custard-rhubarb mixture into the prepared pie dish.
- Bake: Place the pie in the preheated oven and bake for about 30-35 minutes, or until the custard is set and lightly golden on top.
- Cool and Serve: Allow the pie to cool for a bit before slicing. You can serve it warm, at room temperature, or chilled, with a sprinkle of powdered sugar on top if desired.