Ingredients
The Filling
- 3 cups (375g) thinly sliced rhubarb (¼-inch/.5 cm slices)
- 4 large eggs
- 1 cup (240ml) milk
- ¾ cup (150g) sugar (preferably natural evaporated cane sugar)
- ½ cup (70g) flour
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg (optional)
The Base
- ½ cup (115g) soft butter, salted (divided)
Instructions on the next page 👇👇
Directions
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Preheat your oven to 350°F (180°C). This creates the perfect environment for your pie to bake evenly and develop that lovely golden color.
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Use 1 tablespoon of the soft butter to generously grease a 9-inch pie pan. This ensures that none of that delicious custard filling sticks as it bakes.
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Melt the remaining butter in a small saucepan or microwave. Allow it to cool slightly while you prepare the rest of the ingredients. This step is crucial; adding hot butter directly to eggs can scramble them.
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Thinly slice the rhubarb stalks into ¼-inch (.5cm) slices. Spread these evenly into the buttered pie pan, creating a beautiful base for your custard filling.
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In a blender canister, combine the eggs, milk, sugar, flour, pure vanilla extract, and the optional ground nutmeg. Add the slightly cooled melted butter to the mixture.
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Blend for about 1 to 2 minutes until the batter is smooth and well-combined. The tremendous creaminess you achieve at this stage sets the foundation for the entire pie.
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Pour the batter over the rhubarb in the pie pan. Gently push down any floating pieces of rhubarb to ensure they’re well-coated with the custard mixture.
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Bake in the preheated oven for 45 to 50 minutes. Look for a nicely browned top and an evenly puffed-up appearance. The aroma wafting from your oven will be tremendous!
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Allow the pie to cool completely before cutting it into 6 to 8 wedges. It can be served at room temperature or chilled, garnished with ice cream or softly whipped cream if desired.
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Cover any leftovers tightly and store them in the refrigerator. The pie will keep well for 3 to 4 days— if it lasts that long!
Continue reading on the next page 👇👇
Pro Tips for Success
1. Choosing the Right Rhubarb
Select fresh rhubarb stalks that are firm and vibrant. The color should be a bright pink to crimson. Avoid any stalks that are limp or discolored, as they could affect the taste and texture of your pie.
2. Experimenting with Sweetness
Depending on your preference and the natural tartness of the rhubarb, you might want to adjust the sugar. Start with ¾ cup, and taste the batter if you’re feeling adventurous. You could always add a little more if necessary.
3. Whipping Up the Batter
Make sure you blend the ingredients thoroughly. The batter needs to be smooth to create that beautiful custard texture. If you see lumps, continue blending until the mixture is silky and uniform.
Storage and Freshness
1. Refrigeration
To keep your Crustless Rhubarb Custard Pie fresh, always store it in the refrigerator. Use plastic wrap or aluminum foil to cover the pie to maintain its moisture and flavor.
2. Freezing for Future Enjoyment
If you find that you have leftover pie (a rare occurrence!), you can freeze it. Wrap individual slices tightly in plastic wrap followed by foil. This helps preserve the flavor and texture.
3. Enjoying Leftovers
Reheat individual pieces in the microwave for a quick treat. Or enjoy the pie chilled, as the flavors tend to deepen and meld together even more after a day in the fridge.
Final Thoughts
Creating a Crustless Rhubarb Custard Pie is not just about the ingredients; it’s also about invoking memories and sharing them with loved ones. The tremendous blend of textures and flavors is perfect for gatherings, celebrations, or simply an afternoon treat. As you serve each slice, relish the stories and connections that this dish brings to the table.
Have you ever experimented with rhubarb in your own baking? What’s your favorite way to enjoy this wonderful fruit?