Celebrate rhubarb season with this simple and satisfying Crustless Rhubarb Custard Pie—a rustic dessert that’s both easy to make and packed with fresh, seasonal flavor. With no crust to fuss over, the focus stays on the tart, juicy rhubarb and the creamy vanilla custard that surrounds it. Whether served warm with a dollop of whipped cream or chilled from the fridge, this pie is a refreshing and comforting treat perfect for spring and summer gatherings.

Why You’ll Love This Recipe

• No crust needed – Saves time and effort while keeping things light and simple.
• Great use for fresh rhubarb – Showcases the unique tartness of this spring favorite.
• Smooth and creamy texture – The blended custard bakes into a silky, satisfying filling.
• Naturally adaptable – Make it gluten-free with one simple swap.
• Minimal prep – Just blend, pour, and bake.

What You’ll Need

Basic Equipment

• 9-inch pie plate
• Blender
• Measuring cups and spoons
• Knife and cutting board
• Spatula or spoon
• Oven mitts

Ingredients

• 3 cups fresh rhubarb, diced
• 1/3 cup all-purpose flour (or gluten-free alternative)
• 3/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup milk
• 1 teaspoon butter (for greasing the pie plate)

Step-by-Step Instructions

Step 1: Prep the Oven and Rhubarb
Preheat your oven to 375°F (190°C). Wash and dice the rhubarb into small, even pieces.

Step 2: Grease the Pie Plate
Rub the softened butter all over the bottom and sides of a 9-inch pie plate to prevent sticking. Spread the diced rhubarb evenly across the bottom of the dish.

Step 3: Blend the Custard
In a blender, combine the flour, sugar, baking powder, salt, eggs, vanilla extract, and milk. Blend on medium speed for 1 to 2 minutes until the mixture is completely smooth and well combined.

Step 4: Pour and Bake
Carefully pour the blended custard mixture over the rhubarb in the pie plate. Place in the preheated oven and bake for about 40 minutes. The top should be lightly golden, and the center should have a slight jiggle—it will continue to set as it cools.

Step 5: Cool and Serve
Remove from the oven and let rest for 10 to 15 minutes before slicing. The custard will firm up as it cools. Serve warm, at room temperature, or chilled, depending on your preference.

Tips and Notes

• Use fresh rhubarb for the best results. Frozen rhubarb can be used in a pinch, but thaw and drain it first to avoid excess moisture.
• Make it gluten-free by using a 1-to-1 gluten-free flour blend in place of all-purpose flour.
• Storage: Keep leftovers refrigerated in an airtight container for up to 3 days.
• Serving ideas: Add a scoop of vanilla ice cream or a swirl of whipped cream to balance the tartness.

How to Customize Your Rhubarb Custard Pie

One of the great things about this crustless pie is how flexible the recipe can be. While the classic version is delicious as-is, you can easily tweak it to suit your tastes, dietary needs, or available ingredients. Here are some creative variations to try:

Add Fresh Fruit

• Strawberries – A classic pairing with rhubarb, adding sweetness and color. Replace 1 cup of rhubarb with chopped strawberries.
• Blueberries or raspberries – Mix in a half-cup for added texture and a subtle berry twist.
• Apples – Thinly sliced tart apples work well alongside rhubarb for a heartier fall version.

Enhance the Flavor

• Citrus zest – Add 1 teaspoon of lemon or orange zest to the custard for a bright, fragrant touch.
• Almond extract – Swap out half the vanilla for almond extract to give it a nutty, aromatic flavor.
• Cinnamon or nutmeg – Stir a pinch of warm spices into the custard for extra depth.

Make It Dairy-Free

• Use plant-based milk like almond, oat, or coconut milk in place of dairy milk. Just make sure it’s unsweetened.
• Swap the butter used for greasing with coconut oil or a dairy-free margarine.

Boost the Texture

• Sprinkle sliced almonds or oats on top before baking for a bit of crunch.
• Add a light streusel topping if you want something more dessert-like.

Serving Upgrades

• Serve with sweetened crème fraîche, vanilla yogurt, or a drizzle of honey for a simple, elegant finish.
• For a fancier presentation, dust the cooled pie with powdered sugar just before serving.

These variations allow you to enjoy this pie in new ways throughout the season or tailor it for guests and dietary preferences. It’s a forgiving recipe, which means you can get creative without compromising its custardy charm.

A Simple, Elegant Seasonal Dessert

This Crustless Rhubarb Custard Pie is the perfect way to highlight fresh rhubarb in a no-fuss dessert that feels both rustic and refined. It’s quick to prepare, versatile, and ideal for casual family dinners or springtime celebrations. If you’re looking for a pie that’s light, creamy, and just the right amount of tangy, this one’s a keeper.

Crustless Rhubarb Custard Pie

This easy, no-crust pie is packed with tart rhubarb and a smooth, vanilla-scented custard. It’s perfect for spring or summer and comes together quickly with minimal prep. Light yet satisfying, it’s a great way to enjoy fresh rhubarb.

Equipment

• 9-inch pie plate
• Blender
• – Measuring cups and spoons
• Knife and cutting board
• Spatula or spoon
• Oven mitts

Ingredients

• 3 cups rhubarb diced
• 1/3 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup milk
• 1 teaspoon butter softened (for greasing the pie plate)

Instructions

• Preheat the oven to 375°F (190°C). Clean and dice the rhubarb.
• Generously grease the bottom and sides of a pie plate with the softened butter, then add the diced rhubarb.
• In a blender, mix the flour, sugar, baking powder, salt, eggs, vanilla, and milk until smooth—about 1–2 minutes.
• Pour the blended mixture over the rhubarb in the pie plate.
• Bake for 40 minutes. The center should still have a slight jiggle when done—it will firm up as it cools.
• Let it rest for 10–15 minutes before serving.

Notes

Use fresh rhubarb for the best flavor and texture.

This pie is naturally gluten-free if you use a gluten-free flour substitute.

Serve warm, chilled, or at room temperature—great on its own or with whipped cream.

Can be stored in the fridge for up to 3 days.