Crustless Rhubarb Custard Pie

Step 1

Preheat oven to 350°F (180°C).

Step 2

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.

Step 3

Thinly slice the rhubarb stalks (¼-inch/.5cm slices) and spread them evenly into the buttered pie pan.

Step 4

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.

Step 5

Pour the batter over the rhubarb in the pie pan. Push down any floating pieces of rhubarb so they are coated with batter.

Step 6

Bake for 45 to 50 minutes, until the top is nicely browned and evenly puffed up.

Step 7

Allow the pie to cool completely before cutting into 6 (or wedges. Serve at room temperature or chilled, with ice cream or softly whipped cream.

Step 8

The pie will keep, covered, in the refrigerator for 3 to 4 days (if it lasts that long).