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Rhubarb Impossible Pie

Rhubarb impossible pie with a magic crust bakes into a custard pie that self-crusts while roasting. Diced pink rhubarb is studded through a golden top and set center for an easy, sliceable dessert.
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Prep Time 10 minutes
Cook Time 45 minutes
cooling 2 hours
Total Time 2 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb layer
  • 3 cup fresh rhubarb Diced into small pieces for even distribution.
Custard batter
  • 1.5 cup sugar
  • 4 eggs
  • 0.5 cup butter, melted Melted and slightly cooled.
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 blender

Method
 

Prep and layer
  1. Preheat the oven to 350°F and grease a 9-inch deep-dish pie plate with a thin coating.
  2. Spread the diced rhubarb evenly in the bottom of the pie plate so it forms an even layer.
Blend the batter
  1. Add sugar, eggs, melted butter, milk, flour, vanilla, and salt to a blender.
  2. Blend until smooth, then scrape down if needed so the batter pours evenly (it will be thin).
Bake the self-crusting pie
  1. Pour the batter over the rhubarb in the pie plate, making sure the rhubarb stays evenly distributed.
  2. Bake for 40-45 minutes at 350°F until the top is golden and the center is set, with a slight wobble that firms as it cools.
Cool and serve
  1. Cool completely for at least 2 hours so the magic crust firms up for clean slices.
  2. Serve chilled or at room temperature.

Notes

For clean slices, let the pie cool fully at least 2 hours, then chill if your kitchen is warm. Store covered in the refrigerator up to 4 days; freeze up to 1 month for best texture after thawing and re-chilling. To make it dairy-free, substitute the milk with an equal amount of unsweetened plant milk and use a plant-based butter (melted) for the same self-crusting result.