Impossible Rhubarb Custard Pie
A delightful, crustless rhubarb custard pie that is simple to make and bursting with flavor.
Ingredients
Main Ingredients
- 2 cups rhubarb, chopped Chop into uniform pieces for even cooking.
- 1 cup milk Use almond milk for a vegan version.
- 1 cup sugar
- 1/2 cup flour Use a gluten-free blend for gluten-sensitive diets.
- 1/4 cup butter, melted
- 3 large eggs For vegan, substitute with flaxseed meal mixed with water.
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the milk, sugar, flour, melted butter, eggs, vanilla, and salt. Whisk thoroughly until well combined and slightly frothy, about 2-3 minutes.
- Add the chopped rhubarb to the bowl and stir gently until it’s evenly distributed.
- Pour the batter into a greased pie dish, ensuring it’s evenly spread.
Baking
- Bake in the preheated oven for approximately 45-50 minutes until the top is set and lightly golden brown with a slight jiggle in the center.
- Allow the pie to cool for about 15-20 minutes before slicing.
Notes
Serve warm, room temperature, or chilled. Consider adding whipped cream or a scoop of vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.