Crustless Rhubarb Pie Recipe Perfect for Easy Desserts

Rhubarb has long been cherished as a unique ingredient that balances tartness with just a hint of sweetness, perfect for spring and early summer desserts. If you love the tangy flavor of rhubarb but want a lighter, fuss-free dessert, this crustless rhubarb pie recipe is an absolute must-try.

Without the usual buttery crust, this pie focuses on the vibrant, juicy filling, making it not only easier to prepare but also lower in calories and gluten-free naturally. Whether you’re a seasoned baker or a beginner, you’ll appreciate how simple and rewarding this recipe is.

This pie is an excellent way to highlight rhubarb’s natural flavor with a sweet, custard-like base that sets beautifully during baking. It’s an ideal treat for family dinners, potlucks, or just a cozy night in.

Plus, it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Ready to bake a delicious dessert that celebrates the fresh flavors of rhubarb without the hassle of a crust?

Let’s dive in!

Why You’ll Love This Recipe

Crustless rhubarb pie offers a fresh take on traditional pies by skipping the crust entirely, making it perfect for those looking for a lighter dessert or avoiding gluten. The texture is creamy yet firm, with the rhubarb creating a delightful tang that complements the sweet custard base.

This recipe is also incredibly simple and quick to make, requiring just one baking dish and minimal prep time. Whether you have an abundance of rhubarb from your garden or picked up some fresh stalks at the market, this recipe will transform them into a memorable dessert.

Finally, it’s versatile—ideal for those wanting to experiment with different flavors or add a personal twist. Plus, you’ll find links to other delicious vegan and vegetarian recipes throughout this post to inspire your next kitchen adventure!

Ingredients

• 4 cups rhubarb, chopped into 1-inch pieces
• 1 cup granulated sugar
• 3 large eggs
• 1 cup heavy cream (or substitute with coconut cream for dairy-free)
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• Optional: 1/2 teaspoon ground cinnamon for extra warmth
• Powdered sugar for dusting (optional)

Equipment

• 9-inch pie dish or baking dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your 9-inch pie dish to prevent sticking.
2. Prepare the rhubarb: Rinse the stalks well and chop into approximately 1-inch pieces. Place them in the pie dish evenly.
3. Mix dry ingredients: In a medium bowl, whisk together the sugar, cornstarch, salt, and cinnamon (if using).
4. Whisk eggs and cream: In another bowl, beat the eggs, heavy cream, and vanilla extract until combined and slightly frothy.
5. Combine mixtures: Gradually add the dry ingredients to the egg and cream mixture, whisking to ensure no lumps remain.
6. Pour custard over rhubarb: Evenly pour the custard mixture over the chopped rhubarb in the pie dish. The custard will seep between the rhubarb pieces.
7. Bake: Place the pie in the oven and bake for 45-50 minutes, or until the custard is set and the top is lightly golden. A toothpick inserted near the center should come out clean.
8. Cool: Remove the pie from the oven and allow it to cool completely on a cooling rack. This will help the custard firm up further.
9. Serve: Dust with powdered sugar if desired, slice, and enjoy warm or chilled.

Tips & Variations

“For a dairy-free option, substitute heavy cream with full-fat coconut milk or coconut cream. The pie will have a subtle coconut flavor that pairs beautifully with rhubarb’s tartness.”

• Sweeten to taste: If your rhubarb is particularly tart, you can increase the sugar up to 1 1/4 cups.
• Add berries: Mix in 1 cup of fresh or frozen strawberries or blueberries for a colorful twist.
• Spice it up: A pinch of nutmeg or ground ginger can add warmth and complexity.
• Use alternative thickeners: Arrowroot powder can replace cornstarch for a gluten-free thickening option.
• Make mini pies: Use ramekins for individual servings, adjusting baking time to 30-35 minutes.

Nutrition Facts

Serving Suggestions

This crustless rhubarb pie is delicious on its own but becomes even more indulgent when paired with creamy accompaniments. A scoop of vanilla ice cream or a dollop of freshly whipped cream adds a lovely contrast to the tart rhubarb filling.

For a healthier option, try serving it with a spoonful of Greek yogurt or coconut yogurt. Garnish with a sprinkle of toasted almonds or fresh mint leaves to add texture and a hint of freshness.

If you’re interested in exploring more recipes that are quick, delicious, and perfect for any occasion, check out these favorites:

• Veg Grilled Sandwich Recipes That Are Quick and Delicious
• Berry Cobbler Recipe Vegan: Easy, Delicious, and Healthy
• Backpacking Dehydrated Vegan Meal Recipes for Easy Camping

Conclusion

Crustless rhubarb pie is a wonderful dessert that highlights the fresh, tart flavor of rhubarb with a creamy, custard-like base, all without the fuss of making a crust. It’s quick to prepare, naturally gluten-free, and can easily be adapted to suit dietary preferences, making it a fantastic recipe to keep in your repertoire.

Whether you’re looking for a light dessert to impress guests or a simple sweet treat for your family, this pie delivers on flavor and ease.

We hope this recipe inspires you to enjoy rhubarb in a new and exciting way. Don’t forget to experiment with some of the tips and variations, and be sure to explore the other tasty recipes linked above for more culinary inspiration.

Happy baking!

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