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Easy Crustless Rhubarb Custard Pie

Easy crustless rhubarb custard pie bakes into a creamy filling with pink rhubarb and a golden “magic crust” on top. A simple whisk-and-bake method creates custard that sets while the rhubarb disperses throughout.
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Prep Time 15 minutes
Cook Time 50 minutes
cooling 2 hours
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb custard pie
  • 3 cup fresh rhubarb
  • 1.5 cup sugar
  • 4 eggs
  • 0.5 cup butter, melted
  • 0.5 cup all-purpose flour
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 Whipped cream for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prepare the pan and rhubarb
  1. Preheat oven to 350°F and grease a 9-inch deep-dish pie plate to prevent sticking and promote easy release.
  2. Spread diced fresh rhubarb evenly in the bottom of the prepared pie plate so the rhubarb distributes throughout the custard.
Mix and bake
  1. Whisk together sugar, eggs, melted butter, all-purpose flour, milk, vanilla extract, and salt until smooth.
  2. Pour the egg mixture over the rhubarb and tap the pan gently to release air bubbles for a smoother custard texture.
  3. Bake at 350°F for 45-50 minutes until the custard is set and the top is golden brown.
Cool and serve
  1. Cool the pie completely at room temperature before slicing to keep the custard from breaking.
  2. Refrigerate for at least 2 hours to firm the custard for clean slices.
  3. Serve chilled with whipped cream.

Notes

For the cleanest slices, wait for the pie to cool fully and chill at least 2 hours; it may seem soft right after baking, but it firms as it cools. Store covered in the refrigerator up to 3 days. Freezing is not recommended because the custard texture can change after thawing. For a lower-sugar option, substitute part of the sugar with a 1:1 baking sweetener and use the same bake time.