Mom's Crustless Rhubarb Pie
This delightful crustless rhubarb pie combines sweet and tart flavors for a comforting dessert that's both indulgent and healthy, reminding us of cherished family traditions.
Ingredients
For the Filling
- 4 cups Fresh Rhubarb, chopped The star of the dish, bringing that delightful tartness.
- 1 cup Sugar Sweetens the rhubarb without overpowering it.
- 3 large Eggs Bind everything together and add richness.
- 1 cup Milk Contributes to the creamy texture.
- 1 teaspoon Vanilla Extract Adds a warm, aromatic flavor.
- 1/2 cup Flour Helps to thicken the filling.
- 1/4 teaspoon Salt Balances the sweetness and enhances flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare the rhubarb by washing and chopping it into bite-sized pieces.
- In a large mixing bowl, combine the chopped rhubarb and sugar. Stir gently to coat the rhubarb evenly.
- In another bowl, whisk together the eggs, milk, vanilla extract, and salt until smooth.
- Gradually add the flour to the egg mixture, stirring until just combined.
- Fold the wet ingredients into the rhubarb mixture until everything is coated beautifully.
- Pour the mixture into a greased pie dish and spread it out evenly.
Baking
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
Cooling and Serving
- Allow the pie to cool for a few minutes before slicing.
- Enjoy warm or chilled!
Notes
Consider adding strawberries or raspberries for a mixed berry sensation. For gluten-free, use a gluten-free flour blend. A sprinkle of powdered sugar can enhance presentation.