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
