Description
This elegant gluten-free dessert features a creamy custard base topped with naturally tart rhubarb. Perfect for spring, it’s light, easy to prepare, and avoids all crust-related hassle. A refreshing and satisfying treat for any occasion.
Ingredients
Rhubarb, fresh (thinly sliced)
4 cups
Large eggs
4
Granulated sugar
1 cup + 2 tablespoons
Heavy cream
1 1/2 cups
Milk (whole or 2%)
1/2 cup
Vanilla extract
1 teaspoon
Instructions
Preheat oven to 375°F (190°C)
In a mixing bowl, whisk together eggs, sugar, heavy cream, milk, and vanilla extract until well combined
Pour half of the custard mixture into a 9-inch pie dish
Arrange thinly sliced rhubarb over the custard in an even layer
Pour the remaining custard over the rhubarb
Bake for 45-50 minutes until the custard is set and the top is lightly golden
Let cool to room temperature, then chill for several hours before serving
Notes
For a dairy-free version, substitute heavy cream with full-fat coconut cream and milk with almond or oat milk
Adjust sugar amount to taste, depending on the tartness of the rhubarb
Frozen rhubarb can be used; thaw and pat dry before using
Store leftovers in the fridge for up to 3 days
- Prep Time: 20
- Cook Time: 50
- Category: DESSERTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8 of pie)
- Calories: 280
- Sugar: 20g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg