Crustless Rhubarb Custard Pie
I used to love family gatherings in the spring because invariably someone would bring a rhubarb custard pie scented with nutmeg. So many things have changed since that day that I thought it was time to update this old favorite by losing the crust and sugar. It is tart, sweet, and heavenly scented.
6 to 8 servings
INGREDIENTS:
1 tablespoon soft butter
1 pound fresh rhubarb, ¼-inch sliced
4 large eggs
1 cup milk
½ cup heavy cream
½ cup paleo or gluten-free flour
⅔ cup allulose
Zest of one orange
¼ teaspoon fresh ground nutmeg
1 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350°F. Butter a nine-inch deep-dish pie pan. Spread the rhubarb evenly into the butter pan.
Put the eggs, milk, cream, flour, allulose, orange zest, nutmeg, and vanilla into a blender and blend until smooth for about one to two minutes.
Pour the batter over the rhubarb in the pan. Push down any floating rhubarb so that it is coated with batter.
Place in the oven and bake until evenly puffed and browned on top for about forty-five to fifty minutes.
Allow the pie to cool completely before cutting into six wedges. Serve at room temperature or chilled. It can be refrigerated for up to four days if it lasts that long.
Crustless Rhubarb Custard Pie
I used to love family gatherings in the spring because invariably someone would bring a rhubarb custard pie scented with nutmeg. So many things have changed since that day that I thought it was time to update this old favorite by losing the crust and sugar. It is tart, sweet, and heavenly scented.
Ingredients
- 1 tablespoon soft butter
- 1 pound fresh rhubarb, ¼-inch sliced
- 4 large eggs
- 1 cup milk
- ½ cup heavy cream
- ½ cup paleo or gluten-free flour
- ⅔ cup allulose
- Zest of one orange
- ¼ teaspoon fresh ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Butter a nine-inch deep-dish pie pan. Spread the rhubarb evenly into the butter pan.
- Put the eggs, milk, cream, flour, allulose, orange zest, nutmeg, and vanilla into a blender and blend until smooth for about one to two minutes.
- Pour the batter over the rhubarb in the pan. Push down any floating rhubarb so that it is coated with batter.
- Place in the oven and bake until evenly puffed and browned on top for about forty-five to fifty minutes.
- Allow the pie to cool completely before cutting into six wedges. Serve at room temperature or chilled. It can be refrigerated for up to four days if it lasts that long.
Nutrition Facts
Calories
157Fat (grams)
11 gSat. Fat (grams)
6 gCarbs (grams)
10 gFiber (grams)
2 gNet carbs
9 gSugar (grams)
3 gProtein (grams)
6 gSodium (milligrams)
65 mgCholesterol (grams)
117 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.