With Rhubarb season on our doorsteps I thought I'd share this recipe that a wonderful friend made for us a few weekends ago when we got together for a girls weekend.
I'm not a real lover of pie, mostly because I'm not a lover of crust. This pie however is crustless and was one of the best things I've ever eaten! It was so scrumptous! This dish features a smooth custard as the star, with the rhubarb providing the zesty twist.
Crustless Rhubarb Pie
2 cups fresh rhubarb, chopped 1 cup granulated sugar 1 cup milk 3 large eggs 1/2 cup all-purpose flour 1 tsp vanilla extract 1/4 tsp salt Optional - powdered sugar for dusting
Preheat the oven to 350 degrees Grease a 9 inch pie plate with butter or non stick spray. This will prevent any sticking and make serving a breeze In a large mixing bowl, whisk together the milk, eggs, sugar, flour, vanilla extract and salt until well combined and smooth. Fold the chopped rhubarb into the mixture gently, ensuring it is evenly distributed. Pour the custard-rhubarb mixture into the prepared pie dish. Place the pie in the oven and bake for about 30-35 minutes, or until the custard is set and lightly golden on top. Allow the pie to cool for a bit before slicing. you can serve warm, at room temperature or chilled, with a sprinkle of powdered sugar on top if desired.
With Rhubarb season on our doorsteps I thought I'd share this recipe that a wonderful friend made for us a few weekends ago when we got together for a girls weekend.
I'm not a real lover of pie, mostly because I'm not a lover of crust. This pie however is crustless and was one of the best things I've ever eaten! It was so scrumptous! This dish features a smooth custard as the star, with the rhubarb providing the zesty twist.
Crustless Rhubarb Pie
2 cups fresh rhubarb, chopped
1 cup granulated sugar
1 cup milk
3 large eggs
1/2 cup all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
Optional - powdered sugar for dusting
Preheat the oven to 350 degrees
Grease a 9 inch pie plate with butter or non stick spray. This will prevent any sticking and make serving a breeze
In a large mixing bowl, whisk together the milk, eggs, sugar, flour, vanilla extract and salt until well combined and smooth.
Fold the chopped rhubarb into the mixture gently, ensuring it is evenly distributed.
Pour the custard-rhubarb mixture into the prepared pie dish.
Place the pie in the oven and bake for about 30-35 minutes, or until the custard is set and lightly golden on top.
Allow the pie to cool for a bit before slicing. you can serve warm, at room temperature or chilled, with a sprinkle of powdered sugar on top if desired.