Description
This easy, no-crust pie is packed with tart rhubarb and a smooth, vanilla-scented custard. It’s perfect for spring or summer and comes together quickly with minimal prep. Light yet satisfying, it’s a great way to enjoy fresh rhubarb.
Ingredients
Scale
- 3 cups rhubarb diced
- 1/3 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
- 1 teaspoon butter softened (for greasing the pie plate)
Instructions
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Preheat the oven to 375°F (190°C). Clean and dice the rhubarb.
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Generously grease the bottom and sides of a pie plate with the softened butter, then add the diced rhubarb.
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In a blender, mix the flour, sugar, baking powder, salt, eggs, vanilla, and milk until smooth—about 1–2 minutes.
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Pour the blended mixture over the rhubarb in the pie plate.
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Bake for 40 minutes. The center should still have a slight jiggle when done—it will firm up as it cools.
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Let it rest for 10–15 minutes before serving.
Notes
Use fresh rhubarb for the best flavor and texture.This pie is naturally gluten-free if you use a gluten-free flour substitute.Serve warm, chilled, or at room temperature—great on its own or with whipped cream.Can be stored in the fridge for up to 3 days.