What is the best thickener for rhubarb pie?

For Crustless Rhubarb Custard Pie , flour is an excellent thickener for the custard, as specified in this recipe. It helps the custard set to a firm, sliceable consistency and prevents it from being watery. Other common thickeners used in rhubarb pies include cornstarch (which results in a very clear, glossy filling), tapioca, or a combination of these. This recipe's combination of flour and eggs provides a classic custard texture.

Should you refrigerate a rhubarb custard pie?

Yes, you should refrigerate a rhubarb custard pie, including this Crustless Rhubarb Custard Pie. Because it contains eggs and dairy, it's considered a perishable item. Once it has cooled completely to room temperature (which can take a few hours), cover it loosely with plastic wrap or foil and store it in the refrigerator. It will stay fresh for 3-4 days.

Why is my rhubarb custard pie watery?

A watery Crustless Rhubarb Custard Pie can be caused by several factors: Undercooking: The custard needs to reach a certain temperature to set. If the center is too jiggly, it simply needs more time. Too much moisture from rhubarb: If using frozen rhubarb without adjusting bake time, or if fresh rhubarb is very watery, it can release excess liquid. This recipe accounts for frozen rhubarb by adding 10 minutes to bake time. Improper ingredient ratio: Not enough flour or eggs (the thickeners) compared to the liquid. Cutting too soon: The pie continues to set as it cools. Cutting into it while still warm can make it appear watery or unset.

What's the difference between custard pie and cream pie?

The main difference between custard pie and cream pie lies in their filling and preparation: Custard Pie (like Crustless Rhubarb Custard Pie): The filling is typically made from eggs, milk/cream, and sugar, and it's baked in the oven . The eggs are crucial for setting the filling, creating a smooth, delicate, and often slightly jiggly texture similar to a baked custard. Cream Pie: The filling is usually made on the stovetop , thickened with cornstarch or flour, and often contains milk/cream, sugar, and sometimes egg yolks (to enrich but not set through baking). It is then poured into a pre-baked pie crust and chilled to set. Cream pies often have a lighter, creamier, and sometimes more gelatinous texture compared to baked custards.

Can I make this pie using frozen rhubarb?

Yes, this Crustless Rhubarb Custard Pie recipe works great with frozen rhubarb ! As noted in the instructions, if using frozen rhubarb, there's no need to thaw it. Just add the frozen diced rhubarb directly to the pie plate. However, you will need to bake it for an additional 10 minutes (for a total of 50 minutes) because the frozen rhubarb introduces more coldness and moisture, requiring a bit more time for the center to cook and set completely. The pie will still puff up beautifully.

Crustless Rhubarb Custard Pie: 6 Easy Steps for your Dessert

Name: Crustless Rhubarb Custard Pie: Your Easiest Spring Delight!
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups rhubarb, diced; 1/3 cup all-purpose flour; 3/4 cup granulated sugar; 1/2 tsp baking powder; 1/2 tsp salt; 4 large eggs; 1 tbsp vanilla extract; 1 cup milk; 1 tsp butter, softened (for greasing pie plate)

Crustless Rhubarb Custard Pie: Your Easiest Spring Delight!

This Crustless Rhubarb Custard Pie is a simple, delicious dessert that highlights the tangy flavor of rhubarb in a smooth and creamy custard. Made without a crust, it’s easy to prepare and perfect for spring and summer gatherings.

Author: Jessica
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8 pieces or 1 9-inch pie 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 cups rhubarb, diced
1/3 cup all-purpose flour
3/4 cup granulated sugar
1/2 tsp baking powder
1/2 tsp salt
4 large eggs
1 tbsp vanilla extract
1 cup milk
1 tsp butter, softened (for greasing pie plate)

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Instructions

Preheat oven to 375°F (190°C). Clean and dice the rhubarb.
Generously butter the bottom and sides of a 9-inch pie plate using the softened butter. Add the diced rhubarb evenly across the bottom.
In a blender, combine flour, sugar, baking powder, salt, eggs, vanilla extract, and milk. Blend for 1–2 minutes until smooth.
Pour the custard mixture over the rhubarb in the pie plate.
Bake in the preheated oven for 40 minutes, or until the center is slightly jiggly. It will firm up after resting.
Remove from the oven and let the pie sit for 10–15 minutes before serving.

Notes

You can make this recipe using frozen rhubarb as well. Just bake for an additional 10 minutes.
The custard will puff up beautifully as it bakes.
Serve warm with a scoop of vanilla ice cream for an extra treat.

Nutrition

Serving Size: 1 slice
Calories: 161
Sugar: 21g
Sodium: 203mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2.5g
Trans Fat: 1g
Carbohydrates: 27g
Fiber: 1g
Protein: 5g
Cholesterol: 96mg

Find it online: https://www.dailyrecipesjournal.com/crustless-rhubarb-custard-pie/