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Rhubarb Impossible Pie

Rhubarb impossible pie makes its own magic crust while baking, resulting in a custard layer with pink rhubarb studded throughout. This easy pie bakes up with a golden bottom crust and a set center in about 45 minutes.
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Prep Time 10 minutes
Cook Time 45 minutes
cooling 2 hours
Total Time 2 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb layer
  • 3 cup fresh rhubarb Dice into small pieces so they distribute evenly in the base.
Custard batter
  • 1.5 cup sugar
  • 4 eggs
  • 0.5 cup butter Melted.
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 350°F and grease a 9-inch deep-dish pie plate. Make sure the plate is evenly coated so the golden crust releases cleanly.
  2. Spread the diced fresh rhubarb evenly in the bottom of the pie plate. Keep the pieces in a single layer so the pink rhubarb studding is distributed.
Blend the batter
  1. Combine sugar, eggs, melted butter, milk, all-purpose flour, vanilla extract, and salt in a blender and blend until smooth. Blend just until no flour streaks remain, since the batter should be pourable and thin.
Bake and set
  1. Pour the batter over the rhubarb in the pie plate. The batter will be thin and will rise around and through the fruit as it bakes.
  2. Bake for 40-45 minutes at 350°F until the top is golden and the center is set. Look for a firm set in the middle (not jiggly) for the proper magic-crust texture.
Cool and serve
  1. Cool completely for at least 2 hours before slicing. Chilling time helps the custard finish setting and makes cleaner slices.
  2. Serve chilled or at room temperature. Aim for golden bottom crust visible under the custard layer when plated.

Notes

Pro tip: Dice the rhubarb small so it distributes evenly and doesn’t sink into one dense area. Store covered in the refrigerator up to 3 days; reheat slices gently or serve cold for best slice integrity. Freezing is not recommended because the custard texture can loosen after thawing. For a dairy-light swap, use plant-based milk and plant-based butter in equal amounts to keep the custard style while slightly altering richness.