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Easy Crustless Rhubarb Custard Pie

Easy crustless rhubarb custard pie bakes up creamy custard with pink rhubarb pieces that form a golden “magic crust” as it cooks. This impossible pie style dessert is simple to mix, bakes until set, then chills for clean slices.
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Prep Time 15 minutes
Cook Time 50 minutes
cooling 2 hours
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb and custard
  • 3 cup fresh rhubarb diced
  • 1.5 cup sugar
  • 4 eggs
  • 0.5 cup butter melted
  • 0.5 cup all-purpose flour
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 whipped cream for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9-inch deep-dish pie plate.
  2. Spread the diced rhubarb evenly in the bottom of the prepared pie plate.
  3. Whisk together the sugar, eggs, melted butter, flour, milk, vanilla extract, and salt until smooth.
  4. Pour the egg mixture over the rhubarb and tap the pan gently to release air bubbles (you should see the liquid settle around the fruit).
Bake and cool
  1. Bake for 45 to 50 minutes at 350°F until the custard is set and the top is golden brown (it should jiggle slightly in the center and look puffed and browned).
  2. Cool completely before slicing, then refrigerate for at least 2 hours to fully firm up the custard.
Serve
  1. Serve chilled with whipped cream on top for a creamy contrast to the golden custard and pink rhubarb.

Notes

Pro tip: Use diced rhubarb that’s fairly even in size so each slice shows pink pieces throughout. Refrigerate leftovers in a covered container for up to 3 days; freeze is not recommended because the custard texture can loosen after thawing. If you want a lower-sugar option, you can substitute sugar with an equal-measure baking sweetener (check label instructions for cup-to-cup conversion).