Crustless Rhubarb Custard Pie

Crustless Rhubarb Custard Pie

• 3 cups fresh 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
• cinnamon or nutmeg as desired

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or round cake pan with butter or cooking spray. In a large mixing bowl, combine the diced rhubarb, flour, sugar, baking powder, and salt. Stir until the rhubarb is evenly coated. Add the eggs and vanilla extract to the bowl. Whisk gently until the mixture is smooth and well combined. The batter will be thick but pourable.

Pour the mixture into the prepared pie dish, spreading it out evenly. Bake in the preheated oven for 45–50 minutes, or until the center is set and the top is golden brown and a toothpick inserted near the center comes out clean.

Remove the pie from the oven and let it cool on a wire rack for 15–20 minutes before slicing. Serve warm or chilled, topped with vanilla bean whipped cream or a scoop of vanilla ice cream for an extra-special treat!