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Easy Crustless Rhubarb Custard Pie

Easy crustless pie with rhubarb custard that bakes into a golden “magic crust” without any rolling. Creamy eggs and vanilla custard are topped with pink rhubarb pieces for a sliceable, set texture.
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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
  • 3 cup fresh rhubarb Dice into small pieces for even baking.
sweetener
  • 1.5 cup sugar
custard
  • 4 eggs
  • 0.5 cup butter Melted and cooled slightly.
  • 0.5 cup all-purpose flour
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 0.25 tsp salt
serving
  • 1 whipped cream For topping after chilling.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and grease a 9-inch deep-dish pie plate.
  2. Spread the diced rhubarb evenly in the bottom of the prepared pie plate.
Mix the custard
  1. Whisk together the sugar, eggs, melted butter, 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.
Bake
  1. Bake for 45 to 50 minutes at 350°F until the custard is set and the top is golden brown.
Cool and chill
  1. Cool completely before slicing, then refrigerate for at least 2 hours to fully set the texture.
Serve
  1. Serve chilled with whipped cream.

Notes

For clean slices, let the pie cool fully to room temperature, then chill at least 2 hours before serving. Refrigerate leftovers for up to 3 days; freeze only if needed (texture may be softer after thawing). For a lighter option, use reduced-fat milk and reduce butter to 1/4 cup, keeping the bake time the same.