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Crustless Rhubarb Custard Pie

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Author Margaret Bose Johnson

Equipment

  • 1 pie pan, 9-inch (23cm) deep-dish or 10-inch (25.5cm) - or use an 8 or 9-inch square baking dish.
  • blender or immersion blender

Ingredients

  • ½ cup (115gms) soft butter, salted divided
  • 3 cups (375g) thinly sliced rhubarb (¼-inch/.5cm slices)
  • 4 large eggs
  • 1 cup (240ml) milk
  • ¾ cup (150gms) sugar preferably natural evaporated cane sugar
  • ½ cup (70gms) flour [for gluten-free, use ¼ cup (30gms) gluten-free flour blend + ¼ cup (40gms) white rice flour, or use all gluten-free flour blend]
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon ground nutmeg optional

Instructions

  • Preheat oven to 350°F (180°C).
  • Use 1 tablespoon of the butter to generously grease the pie pan. Melt the rest of the butter and allow it to cool slightly before adding it to the batter.
  • Thinly slice the rhubarb stalks (¼-inch/.5cm slices) and spread them evenly into the buttered pie pan.
  • Put the eggs, milk, sugar, flour, vanilla, and nutmeg into a blender canister. Add the slightly cooled melted butter. Blend for 1 to 2 minutes until smooth.
  • Pour the batter over the rhubarb in the pie pan. Push down any floating pieces of rhubarb so they are coated with batter.
  • Bake for 45 to 50 minutes, until the top is nicely browned and evenly puffed up.
  • Allow the pie to cool completely before cutting into 6 (or 8) wedges. Serve at room temperature or chilled, with ice cream or softly whipped cream.
  • The pie will keep, covered, in the refrigerator for 3 to 4 days (if it lasts that long).

Notes

If you only have a regular (not deep-dish) 9-inch pie pan, you will have too much filling for the dish. Put some of the rhubarb and custard mixture into a separate small dish and bake it separately - the smaller dish will be done 10-15 minutes before the larger pie is done.
If using unsalted butter, add ¼ teaspoon salt to the batter.
If making the gluten-free version of this pie, you can use a full ½ cup of gluten free flour blend if you don't have white rice flour - you won't have a distinct layer of crust at the bottom, but the pie will still hold together beautifully. Using half gluten-free flour blend and half white rice flour produces the best result, making a nice thin crust layer at the bottom. (Don't use all white rice flour as it makes a very thick bottom layer.)
The nutmeg is optional, but I recommend it - it adds a subtle complexity that really complements the rhubarb.
Make a batch of stablized whipped cream and it will keep in the fridge to add to the pie whenever the urge to enjoy a piece strikes.