All the deliciousness of a creamy rhubarb custard pie without any of the crust-fussing. This simple blender recipe forms its own crust on the bottom, with a delicate custard layer in the middle and tangy rhubarb on top . . . only 10 minutes to get this amazing pie into the oven! (Gluten-free version, too.)
¾ cup (150gms) sugar (preferably natural evaporated cane sugar)
½ cup (70gms) flour
1 teaspoon pure vanilla extract
¼ teaspoon ground nutmeg (optional)
Categories
Baking
Dessert
Pie
Cuisine
American
Canadian
Steps
Preheat oven to 350°F (180°C).
Use 1 tablespoon of the butter to generously grease the pie pan. Melt the rest of the butter and allow it to cool slightly before adding it to the batter.
Thinly slice the rhubarb stalks (¼-inch/.5cm slices) and spread them evenly into the buttered pie pan.
Put the eggs, milk, sugar, flour, vanilla, and nutmeg into a blender canister. Add the slightly cooled melted butter. Blend for 1 to 2 minutes until smooth.
Pour the batter over the rhubarb in the pie pan. Push down any floating pieces of rhubarb so they are coated with batter.
Bake for 45 to 50 minutes, until the top is nicely browned and evenly puffed up.
Allow the pie to cool completely before cutting into 6 (or 8) wedges. Serve at room temperature or chilled, with ice cream or softly whipped cream.
The pie will keep, covered, in the refrigerator for 3 to 4 days (if it lasts that long).
Reviews
Mandy on 2025-08-30 (5 stars): Absolutely delicious! Not too sweet either! Perfect recipe for all the rhubarb that grows in my little Alaskan town!
