Description
A creamy crustless pie featuring tangy rhubarb and soft custard, perfect for warm summer days.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 3 large eggs
- 1 cup sugar
- 1 cup milk or half and half
- 1 tablespoon vanilla extract
- 1/4 cup butter, melted
- 1/4 cup flour (or gluten-free swap)
- 1/4 teaspoon salt
- Optional: 1/4 teaspoon cinnamon or nutmeg
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a pie dish well with butter or nonstick spray.
- Spread chopped rhubarb in the dish in an even layer.
- In a bowl, whisk eggs and sugar until smooth.
- Whisk in milk or half and half, vanilla, melted butter, flour, and a pinch of salt.
- Pour the custard mixture over the rhubarb.
- Bake until the center is set and does not jiggle, usually 45 to 55 minutes.
- Cool on the counter, then chill for cleaner slices.
Notes
For the best texture, drain very juicy rhubarb and chill the pie before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
