Rhubarb custard pie iv –Indulge in the delightful flavors of Rhubarb Custard Pie without a crust. This recipe offers a unique take on the traditional pie, making it both gluten-free and incredibly easy to prepare. Perfect for those who appreciate the tangy sweetness of rhubarb combined with a rich custard filling, this dessert will surely impress your guests and satisfy your sweet tooth.
Rhubarb Custard Pie
This crustless pie retains all the flavors of a classic dessert without the hassle of making a pie crust. Here’s how to make it.
Ingredients
- 2 cups of fresh rhubarb, chopped
- 1 cup granulated sugar
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the chopped rhubarb and half of the sugar (1/2 cup). Allow it to sit for about 15 minutes to let the rhubarb release some of its juices.
- In another large bowl, whisk together the remaining sugar (1/2 cup), eggs, milk, and vanilla extract until well combined.
- Gradually add in the flour, salt, and ground cinnamon (if using) to the egg mixture. Mix thoroughly until the batter is smooth.
- In a greased pie dish, spread the rhubarb evenly across the bottom. Pour the custard mixture over the rhubarb, ensuring it is evenly distributed.
- Bake the pie in the preheated oven for 45-50 minutes, or until the center is set and lightly golden on top. A knife inserted into the center should come out clean.
- Once baked, remove the pie from the oven and allow it to cool at room temperature. It can be served warm or chilled, depending on your preference.
- Enjoy your homemade crustless rhubarb custard pie as a perfect ending to any meal!