Description
A simple crustless rhubarb custard pie with a creamy texture and tangy rhubarb that forms its own light base while baking.
Ingredients
Scale
- 1/2 cup butter
- 3 cups sliced rhubarb
- 4 eggs
- 1 cup milk
- 3/4 cup sugar
- 1/2 cup flour or gluten-free flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 350°F and grease a pie pan
- Slice rhubarb and spread evenly in the pan
- Melt butter and let it cool slightly
- Blend eggs milk sugar flour vanilla nutmeg and melted butter until smooth
- Pour batter over rhubarb and press pieces down gently
- Bake for 45 to 50 minutes until golden and set
- Cool completely before slicing and serving
Notes
- Use gluten-free flour if needed
- Do not overfill a shallow pan
- Let pie cool fully before cutting
- Store covered in refrigerator for up to 4 days
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 6
- Cholesterol: 120