Crustless Rhubarb Custard Pie

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Here’s a full, expanded version of your Crustless Rhubarb Custard Pie recipe, including everything you asked for: from history and nutritional info to benefits and variations.

Crustless Rhubarb Custard Pie

A timeless spring dessert that showcases tart rhubarb in a smooth, lightly sweet custard—without the fuss of a crust.

Introduction

Rhubarb has long held a place in springtime baking, with its vibrant pink stalks and tangy punch. This crustless rhubarb custard pie is a celebration of that tartness, mellowed by a smooth vanilla custard. Easy to prepare and gluten-free friendly, this pie is perfect for those who want a simple dessert that’s big on flavor and tradition—without needing a pie crust.

Ingredients

  • 3 cups fresh rhubarb, diced (about 1/2-inch pieces)
  • 1/3 cup all-purpose flour (or use a gluten-free blend if needed)
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk (whole milk preferred for creaminess)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or an equivalent round baking dish.

Step 2: Prepare the Rhubarb

Wash and dice the rhubarb into small chunks. Place it evenly in the bottom of the prepared pie dish.

Step 3: Make the Custard Batter

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the eggs, vanilla extract, and milk. Whisk until smooth.

Step 4: Assemble and Bake

Pour the custard mixture over the rhubarb in the dish. Make sure the batter is evenly distributed.

Step 5: Bake the Pie

Bake for 40 to 45 minutes, or until the center is set and the top is lightly golden. A toothpick inserted in the center should come out clean.

Step 6: Cool and Serve

Let the pie cool to room temperature. It can be served slightly warm, chilled, or even the next day. Optional: Dust with powdered sugar or serve with whipped cream.

Method Summary

  • Mix dry ingredients
  • Add wet ingredients
  • Pour over rhubarb
  • Bake
  • Cool
  • Enjoy!

A Short History of Rhubarb Desserts

Rhubarb has been used for centuries, first as medicine in China before making its way to Europe and North America. It was dubbed the “pie plant” in 18th-century America, especially in the Midwest and Northeast, where it thrived in cool spring soil. Custard pies became popular in the 19th century for their simplicity and versatility—this recipe blends the two traditions into a homespun classic.

Health Benefits of Rhubarb Custard Pie

  • Rhubarb: High in vitamin K and fiber, low in calories
  • Eggs: Provide protein and essential fats
  • Milk: Adds calcium and creaminess
  • No crust: Lower in carbs and fat compared to traditional pies

Formation (Structure) of the Pie

The magic of this pie lies in its self-forming layers: the rhubarb sinks to the bottom while the custard sets around and above it. No crust is needed, and yet it slices beautifully.

Who Loves This Pie?

  • Springtime Bakers: Taking advantage of fresh rhubarb harvests
  • Gluten-Free Eaters: Use GF flour for a celiac-safe version
  • Custard Fans: Creamy texture lovers, rejoice
  • Busy Parents and Grandparents: Fast, nostalgic, and always a hit
  • Picnic and Potluck Planners: Easy to transport, serve, and enjoy

Nutritional Information (Per slice, 1/8 of pie — approximate)

  • Calories: 145
  • Protein: 5g
  • Fat: 4.5g
  • Carbs: 21g
  • Fiber: 1g
  • Sugar: 15g
  • Calcium: 80mg
  • Gluten-Free? Yes, if made with GF flour

Conclusion

Crustless Rhubarb Custard Pie brings together the bold flavor of rhubarb with the gentle richness of custard in an easy, no-fuss format. Whether you grew up with rhubarb in your backyard or just discovered it at the farmer’s market, this pie is an approachable way to celebrate its tangy charm.

For the Lovers of Rhubarb and Custard

If you love this pie, you’re likely the kind of person who appreciates simple pleasures, fresh seasonal ingredients, and desserts that remind you of home. This pie is for the flavor-focused, the nostalgic, the efficient baker—and the rhubarb romantic at heart.

Would you like a printable version or labels for gifting this pie?

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