Crustless Rhubarb Custard

Here’s a classic Crustless Rhubarb Custard recipe — soft, tangy, lightly sweet, and easy to make without a pie crust.

3 cups chopped fresh rhubarb

3 large eggs

1 cup sugar

1/4 cup all-purpose flour

1/2 teaspoon salt

2 cups milk

1 teaspoon vanilla extract

1 tablespoon butter, melted

Optional:

A little cinnamon or nutmeg on top

Powdered sugar for serving

Preheat oven to 350°F (175°C).

Prepare baking dish
Grease a 9-inch pie dish or similar baking dish.

Add rhubarb
Spread chopped rhubarb evenly in the dish.

Make custard mixture
In a bowl, whisk together:

Then whisk in:

milk

vanilla

melted butter

Pour over rhubarb
Carefully pour the custard mixture over the rhubarb.

Bake
Bake 45–55 minutes, until the custard is set and lightly golden.
The center should jiggle slightly but not be liquid.

Cool before serving
Let cool at least 20–30 minutes. It’s good warm, chilled, or room temperature.

Serving Ideas

Whipped cream

Vanilla ice cream

Greek yogurt for breakfast-style serving

If your rhubarb is very tart, increase sugar to 1¼ cups.

Frozen rhubarb works too — thaw and drain first.

Strawberries pair well with rhubarb: substitute 1 cup rhubarb with sliced strawberries.

For a richer custard texture, you can replace 1 cup of milk with heavy cream.