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Are you a fan of rhubarb’s tart, bright flavor? This No Crust Rhubarb Custard Pie is just what you need. It’s creamy, sweet, tangy—and best of all, there’s no crust to worry about. Whether you’re new to baking or a seasoned pro, this easy dessert will win you over with its flavor and simplicity.
Rhubarb is one of those ingredients that often goes unnoticed. But when it’s baked into a soft, smooth custard, it shines. This pie is proof that you don’t need a crust to make a show-stopping dessert. Just mix a few basic ingredients, pour them into a dish, and let the oven do the rest.
Why Choose No Crust Rhubarb Custard Pie?
1. It’s Easy
Making pie crust from scratch can be tricky. With a no crust pie, you skip rolling dough, chilling it, and hoping it doesn’t tear or shrink. All you have to do is mix the filling and bake. This saves time and stress, especially for beginner bakers.or when prepping for a busy event like the Fourth of July.
2. It’s Lighter
Traditional pie crusts are full of butter, shortening, or lard. Cutting that out means fewer calories and less fat. You get a dessert that’s a little healthier but still tastes amazing.
3. Less Risk
No crust means fewer chances of common pie issues—like soggy bottoms or burnt edges. You can focus completely on the filling. That’s where the magic happens anyway.
4. The Flavor Stands Out
Without a crust, the rhubarb and custard take center stage. The tart fruit and creamy filling are a perfect match. Every bite is full of flavor, texture, and color. This is a pie that truly celebrates rhubarb.
Ingredients of No Crust Rhubarb Custard Pie
Before you begin, gather your ingredients. Here’s what you’ll need:
- 4 cups chopped fresh rhubarb
- 1 ½ cups granulated sugar
- 3 large eggs
- ½ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup milk
Fresh vs. Frozen Rhubarb:
If you don’t have fresh rhubarb, frozen works too. Just be sure to thaw and drain it well. Extra liquid can make the custard runny.
Rhubarb Tip:
Choose firm, bright stalks. Avoid any that look soft, wilted, or spotted. Fresh rhubarb gives the pie better color and stronger flavor.
Step-by-Step No Crust Rhubarb Custard Pie
Step 1: Preheat the Oven
Set your oven to 375°F (190°C). Starting with a hot oven ensures the custard bakes evenly and sets correctly.
Step 2: Prep the Rhubarb
Wash the rhubarb and chop it into small, even pieces. This helps it cook evenly and blend smoothly into the custard.
Step 3: Mix the Custard
In a large mixing bowl, combine sugar, eggs, flour, salt, and vanilla. Whisk until smooth. Then, slowly pour in the milk while continuing to whisk. The mixture should be slightly frothy and well combined.
Why whisk well?
This step adds air and keeps the custard smooth. You don’t want any lumps of flour or egg.
Step 4: Assemble the Pie
Grease a 9-inch pie dish. Spread the chopped rhubarb across the bottom. Pour the custard mixture over the top, making sure it’s evenly distributed.
Layering matters:
Even layering ensures each slice has a balance of tart fruit and creamy custard.
Step 5: Bake
Bake for 45–50 minutes. The top should be golden brown and the center should look set. To test doneness, insert a knife into the middle—it should come out clean.
Watch closely toward the end.
If the top browns too fast, you can loosely cover it with foil for the last 10 minutes.
Step 6: Cool
Let the pie cool at room temperature for at least 30 minutes. This helps the custard firm up and makes slicing easier.
For another comforting baked dish without the hassle of crusts, check out our easy carnivore biscuits recipe.
Serving Ideas
This pie is delicious on its own, but it also pairs well with toppings:
- Whipped Cream: Light and fluffy, it softens the rhubarb’s tart edge.
- Vanilla Ice Cream: Cold and creamy, it melts into the warm pie for a perfect contrast.
- Fresh Berries: Add color and a little extra sweetness. Strawberries or raspberries are ideal.
You can also dust the top with powdered sugar for a simple finish.
Make It Your Own
This recipe is a great base for creative spins. Try these ideas:
- Add a pinch of cinnamon or nutmeg to the custard for extra warmth.
- Swap in part strawberries for a strawberry-rhubarb twist.
- Use almond extract instead of vanilla for a different flavor note.
- Top with a streusel if you miss the crunch of a crust.
For more mix-in inspiration, Taste of Home’s rhubarb desserts feature dozens of tried-and-true combos.
Storage and Leftovers
Store any leftover pie in the fridge. Cover it tightly with foil or plastic wrap. It will keep for up to 4 days.
You can serve it chilled or bring it to room temperature. Reheating is optional but tasty. Just warm slices in the microwave for 15–20 seconds.
According to FoodSafety.gov, custard pies should always be refrigerated within two hours.
Make-ahead tip:
Bake the day before a party or gathering. The flavor deepens overnight, and you’ll have one less thing to do on the day.
Final Thoughts
This No Crust Rhubarb Custard Pie is a celebration of simplicity and flavor. It proves that you don’t need fancy crusts or complicated steps to make a memorable dessert. Just fresh rhubarb, a few pantry staples, and a bit of time in the oven.
It’s the kind of recipe you’ll turn to all season long—easy to make, always satisfying, and full of homemade charm. Whether you’re sharing with friends or keeping it all to yourself, every slice delivers creamy, tangy goodness that feels like spring on a plate.
