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Easy Crustless Rhubarb Custard Pie

Easy crustless rhubarb custard pie bakes into a creamy custard with pink rhubarb pieces and its own golden “magic” crust. This impossible-style pie is simple to mix, then set in the oven and chilled for clean slices.
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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: 324
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb layer
  • 3 cup fresh rhubarb Dice into small pieces so the custard sets evenly.
Custard
  • 1.5 cup sugar
  • 4 eggs
  • 0.5 cup butter, melted
  • 0.5 cup all-purpose flour
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Serving
  • 1 whipped cream Optional, for topping.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and grease a 9-inch deep-dish pie plate.
  2. Spread diced rhubarb evenly in the bottom of the prepared pie plate.
Mix and assemble
  1. Whisk together sugar, eggs, melted butter, flour, milk, vanilla, and salt until smooth.
  2. Pour egg mixture over rhubarb and tap the pan gently to release air bubbles.
Bake
  1. Bake for 45-50 minutes at 350°F until the custard is set and the top is golden brown.
Cool and serve
  1. Cool completely before slicing, for about 2 hours, so the custard firms up.
  2. Refrigerate for at least 2 hours, then serve chilled with whipped cream.

Notes

For the smoothest set, whisk only until the batter looks uniform—no dry flour pockets. Refrigerate leftovers covered for up to 4 days; the pie can be frozen for up to 1 month (thaw in the fridge overnight). For a lower-sugar option, use a like-for-like sugar substitute designed for baking.