Rhubarb Impossible Pie

Rhubarb impossible pie is a self-crusting custard pie that bakes into a golden bottom crust with a set, creamy center. Diced pink rhubarb stud the custard for bright sweet-tart flavor in this easy, magic crust dessert.

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Prep Time 10

Cook Time 45

cooling 2

Total Time 2 55

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Rhubarb topping

3 cup fresh rhubarb Diced into small pieces so they distribute evenly.

Pie batter

1.5 cup sugar Sweetens the rhubarb and the custard.
4 eggs Helps the custard set and form the crust layers.
0.5 cup butter Melted before mixing into the batter.
1 cup milk Keeps the custard tender.
1 cup all-purpose flour Forms the self-crusting structure during baking.
1 tsp vanilla extract Adds warmth to the custard.
0.25 tsp salt Balances sweetness.

Equipment

1 sheet pan
1 stand mixer

Method

Prep and layer

Preheat the oven to 350°F and grease a 9-inch deep-dish pie plate.
Spread the diced fresh rhubarb evenly over the bottom of the pie plate.

Blend the batter

Combine sugar, eggs, melted butter, milk, all-purpose flour, vanilla extract, and salt in a blender and blend until smooth.
Pour the batter over the rhubarb; it will be thin, but it will thicken and self-crust as it bakes.

Bake until golden and set

Bake for 40-45 minutes at 350°F, until the top is golden and the center is set.

Cool and slice

Cool completely for at least 2 hours before slicing.
Serve chilled or at room temperature.

Notes

For the best sliceable layers, let the pie cool fully (at least 2 hours) so the custard firms and the golden bottom crust sets. Store covered in the refrigerator up to 4 days; freeze is not recommended because the custard texture can soften. For a lighter option, use reduced-fat milk (not non-dairy unless it behaves like milk) to slightly reduce calories while keeping the self-crusting result.