Description: A simple, comforting dessert featuring tart rhubarb baked in a smooth, creamy custard. This crustless pie is easy to make, gluten-free (if you use gluten-free flour), and perfect for showcasing the vibrant flavor of fresh rhubarb.
Ingredients:
- 3 cups diced rhubarb (fresh or frozen, but thawed if frozen)
- 1/3 cup all-purpose flour (or gluten-free all-purpose blend)
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk (whole milk recommended for richer flavor, but 2% or skim will also work)
- 1 teaspoon softened butter, for greasing
Preparation:
Step 1: Preheat your oven to 375°F (190°C). Proper oven temperature is crucial for even baking and preventing the custard from curdling. Ensure your oven is fully preheated before placing the pie inside. Adjust oven racks so your pie will be centered in the oven. This promotes even cooking.
Step 2: Prepare the rhubarb. If using fresh rhubarb, wash the stalks thoroughly and trim off the leaves (rhubarb leaves are poisonous). Dice the rhubarb into small, uniform pieces, approximately 1/2 inch in size. Consistent sizing ensures even cooking throughout the pie. If using frozen rhubarb, thaw it completely and drain any excess liquid. This step is important because excess moisture can make the custard soggy.
Step 3: Grease the pie plate. Generously grease the bottom and sides of a 9-inch pie plate with the softened butter. Make sure every nook and cranny is covered. This will prevent the pie from sticking and ensure easy removal after baking. You can also use cooking spray if you prefer, but butter adds a subtle richness to the crust (or lack thereof!).
Step 4: Arrange the rhubarb. Spread the diced rhubarb evenly across the bottom of the prepared pie plate. Distribute it uniformly to ensure every bite has a good balance of rhubarb and custard.
Step 5: Prepare the custard mixture. In a blender, combine the flour, sugar, baking powder, salt, eggs, vanilla extract, and milk. Blend on medium speed until the mixture is completely smooth, about 1-2 minutes. Ensure there are no lumps of flour remaining. A smooth batter is essential for a silky custard texture. If you don’t have a blender, you can use a whisk. Just make sure to whisk vigorously to eliminate any lumps. The baking powder is important because it creates a light, airy texture.
Step 6: Pour the custard. Gently pour the blended custard mixture over the rhubarb in the pie plate. Ensure the rhubarb is evenly distributed throughout the custard.
Step 7: Bake. Carefully place the pie in the preheated oven and bake for 40 minutes. Bake until the center has a slight jiggle when you gently shake the pie plate. It will continue to set as it cools. Overbaking can result in a dry, cracked custard, so watch it closely.
Step 8: Cool and rest. Once baked, remove the pie from the oven and let it rest on a wire rack for 10-15 minutes before slicing and serving. This allows the custard to set properly and prevents it from collapsing.
Why you will love this recipe:
This Crustless Rhubarb Custard Pie is a winner for so many reasons! First and foremost, it’s incredibly easy to make. With just a few simple steps and ingredients, you can have a delightful dessert on the table in under an hour. The absence of a crust makes it a perfect option for those avoiding gluten or simply looking for a lighter alternative to traditional pie.
The tartness of the rhubarb beautifully complements the creamy sweetness of the custard, creating a delightful flavor contrast that’s both refreshing and comforting. The texture is also divine – the tender rhubarb melts in your mouth alongside the smooth, silky custard.
This recipe is also highly adaptable. You can adjust the amount of sugar to your liking, depending on the tartness of your rhubarb and your personal preference. You can also experiment with different extracts, such as almond extract or lemon extract, to add a unique twist to the flavor profile.
Finally, this pie is a fantastic way to use up fresh rhubarb, especially if you have a garden overflowing with it! It’s a seasonal treat that’s perfect for spring and summer, but it can also be enjoyed year-round using frozen rhubarb. It’s a crowd-pleaser that’s sure to impress your friends and family.
Serving Suggestions:
- Serve warm or chilled, depending on your preference.
- Top with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust with powdered sugar or sprinkle with cinnamon for added flavor.
- Serve with a side of fresh berries for a more vibrant and colorful presentation.
- A light drizzle of maple syrup or honey can add extra sweetness.
Tips:
- If the top of the pie starts to brown too quickly during baking, loosely tent it with aluminum foil.
- For a richer flavor, use whole milk or add a splash of heavy cream to the custard mixture.
- Don’t overbake the pie; a slight jiggle in the center indicates it’s ready.
- If you don’t have a blender, you can whisk the custard ingredients together vigorously, but be sure to eliminate any lumps of flour.
- To prevent the pie from sticking, you can line the pie plate with parchment paper before greasing it.
- For a tangier flavor, add a tablespoon of lemon juice to the custard mixture.
Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes
Nutritional Information: (Approximate, per serving, based on 8 servings) Calories: 250 Protein: 7g Sodium: 200mg
Conclusion:
This Crustless Rhubarb Custard Pie is a testament to the fact that simple ingredients and straightforward techniques can create a truly exceptional dessert. The delightful combination of tart rhubarb and creamy custard is a flavor sensation that will leave you wanting more. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is foolproof and guaranteed to impress. So, grab some rhubarb, preheat your oven, and prepare to indulge in a slice of pure, unadulterated deliciousness. This recipe is a keeper and will quickly become a family favorite. Enjoy!
Questions and Answers about this Recipe:
Q1: Can I use frozen rhubarb instead of fresh?
A: Absolutely! Frozen rhubarb works perfectly well in this recipe. Just make sure to thaw it completely and drain any excess liquid before using it. This will prevent the custard from becoming watery. Thawing overnight in the refrigerator is ideal. Alternatively, you can thaw it using the defrost setting on your microwave, but be sure to drain it well afterward.
Q2: I don’t have a blender. Can I still make this pie?
A: Yes, you can! While a blender makes the custard super smooth and lump-free quickly, you can achieve the same result by using a whisk and a little elbow grease. Simply whisk all the custard ingredients together in a large bowl, making sure to break up any lumps of flour. It might take a bit more effort, but the result will be just as delicious. Consider sifting the flour before whisking to prevent clumps.
Q3: Can I reduce the amount of sugar in this recipe?
A: Yes, you can adjust the amount of sugar to your liking. Rhubarb can be quite tart, so the amount of sugar you use will depend on your personal preference and the tartness of your rhubarb. Start with 1/2 cup of sugar and taste the custard mixture before pouring it over the rhubarb. If it’s not sweet enough for you, add more sugar a tablespoon at a time until you reach your desired sweetness.
Q4: How do I know when the pie is done baking?
A: The pie is done when the edges are set and the center has a slight jiggle when you gently shake the pie plate. It will continue to set as it cools. Overbaking can result in a dry, cracked custard, so it’s important to keep a close eye on it. A toothpick inserted into the center may come out mostly clean but still slightly moist.
Q5: Can I make this pie ahead of time?
A: Yes, you can make this pie a day or two ahead of time. Once baked, let it cool completely and then cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. The pie will actually taste even better the next day as the flavors have a chance to meld together. When serving, you can bring it to room temperature or serve it chilled.
