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
1Tsp.Butter Softened, used to grease the pie plate
Instructions
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.
1 Tsp. Butter, 3 Cups Rhubarb
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.
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
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.
This pie is best enjoyed within 2-3 days of baking.Once baked and cooled store in the refrigerator covered.Eat this pie as is or top this with whipping cream or ice cream.