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
Don’t like soggy crusts? Skip the pie crust and make a crustless rhubarb pie. To be honest, I have a great aunt that will bring over a fruit pie once a year for my dad. If you do not eat it right away that first day, the crust gets soggy. For me, that is just not appealing. Therefore, this no crust pie is a wonderful option. Plus it is low carb with just a bit of flour friendly.
Impossible Pies. There is no pie crust to roll out with this recipe. Bake the rhubarb in a custard and let the magic happen. This is a perfect pie to make during rhubarb season. My aunt has a rhubarb patch and we go and pick a bit there each season. She is only able to come home a few times throughout the year. My mom and I will pick some for her and freeze it in 2 cup portions so she can enjoy making something from her rhubarb patch when she is home.
We have to make this crustless pie at least once a year. I am not sure why we do not make it more often as it is such an easy recipe. This can be made with frozen rhubarb too. You just have to thaw and drain the liquid before proceeding with the rest of the recipe.
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.
Old Fashioned Rhubarb Custard Pie Without the Crust
This simple recipe is truly an old fashioned one. Using the rhubarb from your backyard of farmers market, with a few ingredients from your pantry and refrigerator, you end up with a delicious pie. A very budget-friendly and simple recipe.
Can you use Frozen Rhubarb in a Recipe Instead of Fresh Rhubarb?
Yes you can. While most rhubarb recipes state fresh rhubarb in the ingredients, you can usually substitute the frozen rhubarb. However one thing to be aware of is the excess liquid that is in the frozen rhubarb.
Therefore, I adding frozen rhubarb (without thawing first) to a recipe, you will want to reduce the liquid in a recipe as your baked goods will end up with a watery, soupy mess.
When I am using frozen rhubarb, I recommend thawing it first and draining off any excess liquid. Then you can proceed with the recipe you are making without any worry of the excess water changing the outcome of the recipe.
When to Serve This No Crust Rhubarb Pie?
This is a perfect pie to serve your guests in late spring. However, if you freeze the rhubarb when it is in season, you can make this pie year round. It is a perfect addition to any brunch menu or dinner party. This pie comes together so quickly with just a few ingredients, it is great to make as a weekday dessert or a Sunday dinner for the family.
I think the perfect way to serve this pie is with a dollop of whipping cream or a scoop of ice cream.
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 from the top of the rhubarb (the leaves), then place the stalks 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.
Using Red Versus Green Rhubarb
The color of the rhubarb indicates what variety you are growing. However, for the most part, there is very little, if any flavor difference between the varieties. Therefore, you can safely use both the red and green rhubarb varieties for this pie recipe. If you are wondering more about the varieties and how to choose the correct one this article on How to Choose Rhubarb the Right Way may help.
Can You Freeze Rhubarb?
Often, we have more rhubarb in the late 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.
How to Make This Rhubarb Custard Pie Recipe
Preheat oven to 375 degrees Fahrenheit.
Very generously grease the pie plate with 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 Flour, Granulated sugar, Baking Powder, Salt, Eggs, Vanilla Extract, and Milk 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.
Recipe Pro Tips
If the rhubarb stalk is a bit on the large side, peel off the outside. The outside layer on the larger stalks can be tough and even if you cook this longer, it really does not seem to soften enough to really enjoy in a pie. I just take part of the outside layer between a pairing knife and my thumb and gently pull it off in one long strip. Repeat around the stalk until you have the outer layer removed.
If it is on the smaller side, just go ahead and dice it up without peeling.
If you are using a deep dish pie, go ahead and use more rhubarb and custard to fill the pie shell up.
Bake the pie in a preheated oven.
This recipe is for 1 9-inch pie plate; however, you can make this in smaller custard tarts or individual pie tins. Check for doneness after 20-30 minutes of baking time. The total baking time should not be more than 40 minutes. However, each oven is slightly different for temperature variation.
It is better to use fresh rhubarb, but if you thaw frozen rhubarb and drain the liquid before adding it to the pie pan, then this can be made year round.
You can add a cup of fresh strawberries, or raspberries to this recipe if you want a bit more berry flavor and look. Adjust to your personal preference.
How Long with a No Crust Pie Last?
Make sure to eat this pie the day it is made or at least by the next day, as it will take on more of a custard texture rather than a pie texture.
However, this should be stored in the refrigerator covered in plastic wrap or an air tight container and it will last 2-3 days.
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 Flour, Granulated sugar, Baking Powder, Salt, Eggs, Vanilla Extract, and Milk 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.