Why You’ll Love This Recipe
I love this pie for its simplicity and bold flavor. The sweet and tangy rhubarb shines through, while the custardy filling brings everything together. There’s no need to fuss with a crust, yet it slices beautifully and tastes like spring in every bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 4 cups chopped fresh rhubarb
- 1¼ cups granulated sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted
Directions
- I preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
- In a large mixing bowl, I whisk together the sugar, flour, salt, and cinnamon.
- I fold in the chopped rhubarb, making sure it’s evenly coated with the dry mixture.
- In a separate bowl, I whisk the eggs with the vanilla and melted butter.
- I spread the rhubarb mixture evenly into the prepared dish, then pour the egg mixture over the top.
- I bake for 50–60 minutes, until the top is golden and the center is set.
- I let the pie cool before slicing and serve it warm or chilled.
Servings and timing
This recipe makes 8 slices. Prep time is 10 minutes, bake time is 55 minutes, and the total time is about 1 hour and 5 minutes. Each slice contains around 250 kcal.
Variations
Sometimes I mix in a handful of strawberries for a strawberry-rhubarb twist. For a crunchier topping, I sprinkle a bit of coarse sugar or crushed almonds over the top before baking.
storage/reheating
I store leftover pie covered in the fridge for up to 3 days. To reheat, I warm slices in the microwave for about 20 seconds or enjoy them cold straight from the fridge.
FAQs
Can I use frozen rhubarb?
Yes, I use frozen rhubarb when fresh isn’t available. I thaw and drain it well before using.
Can I reduce the sugar?
I sometimes cut the sugar to 1 cup if my rhubarb isn’t too tart. It’s all about personal preference.
Can I make this dairy-free?
Yes, I use a plant-based butter alternative to keep it dairy-free.
Is the texture more like a custard or a cake?
The texture is soft and custard-like with a slight crisp edge—light but satisfying.
Can I add a topping?
Absolutely. I top it with whipped cream or a scoop of vanilla ice cream for an extra treat.
Conclusion
This No-Crust Rhubarb Pie is a rustic, no-fuss dessert that I make again and again during rhubarb season. It’s rich in flavor, easy to prepare, and always a crowd-pleaser with its sweet-tart charm.
Print
No-Crust Rhubarb Pie
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
This crustless rhubarb pie is a simple spring dessert bursting with tangy rhubarb and a custard-like filling. No crust needed—just stir, bake, and enjoy!
Ingredients
4 cups chopped fresh rhubarb
1¼ cups granulated sugar
⅓ cup all-purpose flour
¼ teaspoon salt
½ teaspoon ground cinnamon
2 large eggs, beaten
1 teaspoon vanilla extract
¼ cup unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
In a large bowl, whisk together sugar, flour, salt, and cinnamon.
Fold in chopped rhubarb until evenly coated.
In a separate bowl, whisk eggs with vanilla and melted butter.
Spread rhubarb mixture into the prepared dish. Pour egg mixture over the top.
Bake for 50–60 minutes, until the top is golden and center is set.
Let cool before slicing. Serve warm or chilled.
Notes
Add strawberries for a strawberry-rhubarb variation.
Sprinkle coarse sugar or crushed almonds on top before baking for texture.
Use a plant-based butter for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
