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Rhubarb Impossible Pie

Rhubarb impossible pie with a self-crusting custard that bakes into a golden bottom crust and creamy center. Diced pink rhubarb disperses through the custard for an easy magic crust dessert.
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Prep Time 10 minutes
Cook Time 45 minutes
cooling 2 hours
Total Time 2 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb filling
  • 3 cup fresh rhubarb Diced.
Custard batter
  • 1.5 cup sugar
  • 4 eggs
  • 0.5 cup butter Melted.
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 deep-dish pie plate

Method
 

Preheat and prep
  1. Preheat the oven to 350°F and grease a 9-inch deep-dish pie plate, so the custard releases cleanly after baking.
  2. Spread the diced fresh rhubarb evenly across the bottom of the greased pie plate to create an even pink layer.
Blend the batter
  1. In a blender, combine sugar, eggs, melted butter, milk, all-purpose flour, vanilla extract, and salt.
  2. Blend until smooth, making sure no flour lumps remain, so the pie sets into a custard layer.
Bake
  1. Pour the thin batter over the rhubarb without stirring, letting it settle to form the crust as it bakes.
  2. Bake for 40-45 minutes at 350°F until the top is golden and the center is set, with a visible custard that no longer looks loose in the middle.
Cool and serve
  1. Cool the pie completely for at least 2 hours before slicing, so the self-crusting layers hold their shape.
  2. Serve chilled or at room temperature for best texture after the custard firms up.

Notes

For clean slices, cool until fully set (at least 2 hours), then refrigerate up to 3 days; freezing is not recommended because the custard texture can soften when thawed. If your rhubarb is very tart, you can increase sugar by 1 to 2 tbsp for a more balanced filling. Dietary swap: use a plant-based milk (like unsweetened soy) and replace butter with a 1:1 plant-butter for a non-dairy version, noting the custard may be slightly softer.