Today I made Mom’s Crustless Rhubarb Pie with her. We had lots of fun and it is super easy to make this creamy and tangy pie. We picked our rhubarb stalks at my aunt’s house. In no time at all, we had our pie in the oven.
No Crust Pie Recipe
There is no pie crust to roll out with this recipe. Bake the rhubarb in a custard and let the magic happen.
Easy Impossible Pie Dessert
Making this rhubarb pie is simple. Just harvest the rhubarb, dice it, and put it into a buttered pie plate. Mix the custard in a blender and pour it over the rhubarb and bake.
What Does Rhubarb Custard Pie Taste Like?
The custard has a creaminess that is slightly sweet because of the little bit of added sugar. Pair this with the tangy rhubarb and you have a great combination for your taste buds.
There is just a slight bit of flour in this recipe and during the baking it does create an ever so slight crust on this pie.
What is Rhubarb?
Rhubarb is a vegetable; however, it is often made into jams, pies, and other sweet confectionaries. Therefore, it can be confusing as it tastes more like a tart fruit in recipes.
This perennial plant sprouts out of the ground each spring with the sour stalks. The colors of the rhubarb stalks can range in color from pale green to deep red.
How to Harvest Rhubarb
Look for firm, and crisp stalks about 10-12 inches long with fresh-looking leaves. For the tenderest, sweetest stalks, look for firm young stalks that are less than 2 inches wide.
DO NOT eat the leaves as they are poisonous. Just the stalks are edible. The stalks that are smaller in diameter are much more tender and you do not have to peel the stalk.
When harvesting the rhubarb, pull it out so some of the root comes with it. This will tell the plant to grow more. Also, to keep the plant healthy do not harvest more than about 30 percent of the plant.
Snip off the root part of the stalk and the leaves, then place them in a bag or other container to bring into the kitchen for making your recipe. Now all you have to do is give it a quick wash and dice.
Can You Freeze Rhubarb?
Often, we have more rhubarb in the spring of the year than we can eat. Therefore, we clean, dice, and freeze the extra rhubarb in plastic containers or freezer bags. Normally, about 2 or 3 Cups in each container.
We enjoy rhubarb recipes throughout the year adding the frozen rhubarb to whatever recipe we are making. It is best to use the rhubarb within six months of freezing.
Crustless Rhubarb Pie Ingredients
Just a few simple steps and this pie is in the oven. It is best to enjoy this pie the first day or two it is made.
Butter Softened. This is used to prepare the pie plate.
Rhubarb. Just clean and dice and place in the prepared pie plate.
Flour, Granulated sugar, Baking Powder, Salt, Eggs, Vanilla Extract, and Milk. Mix this in a blender or food processor and pour over the rhubarb.
Mom’s Crustless Rhubarb Pie
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- 3 Cups Rhubarb diced
- 1/3 Cup Flour
- 3/4 Cup Granulated sugar
- 1/2 Tsp. Baking Powder
- 1/2 Tsp. Salt
- 4 Large Eggs
- 1 Tbl. Vanilla Extract
- 1 Cup Milk
- 1 Tsp. Butter Softened, used to grease the pie plate
- Preheat oven to 375 degrees Fahrenheit.
- Very generously spread the softened butter on the bottom and sides of the pie plate. Clean and dice rhubarb and add the diced rhubarb to the pie plate.
- Mix the remaining ingredients in a blender until well blended. Just a minute or two. Pour over rhubarb.
- Bake for 40 minutes. When done, the center will be ever so slightly jiggly. That will firm up once removed from the oven and let sit for 10-15 minutes. Slice and serve.