Description

Craving the tart, creamy decadence of a crustless rhubarb custard pie but looking for a hands-off, cozy twist? Say hello to Slow Cooker Crustless Rhubarb Custard Pie! This indulgent recipe reimagines the classic oven-baked dessert as a velvety, slow-cooked treat, featuring a creamy custard infused with tart rhubarb pieces, no crust required. The slow cooker makes it effortless, gently melding the flavors into a rich, scoopable delight that’s perfect for spring gatherings, family dinners, or cozy dessert nights.

Ingredients

For the Custard Pie

Rhubarb (3 cups, diced): Provides tart, vibrant flavor.
- Substitution: Frozen rhubarb (thawed and drained) or tart apples (e.g., Granny Smith).
All-Purpose Flour (⅓ cup): Thickens the custard.
- Substitution: Gluten-free flour blend or cornstarch (2 tbsp).
Granulated Sugar (¾ cup): Sweetens the custard.
- Substitution: Coconut sugar or reduce to ⅔ cup for less sweetness.
Baking Powder (½ tsp): Adds slight lift.
- Substitution: Omit for denser texture or ⅛ tsp baking soda.
Salt (½ tsp): Balances sweetness.
- Substitution: Sea salt or omit if sensitive to sodium.
Large Eggs (4): Binds and sets the custard.
- Substitution: Flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for vegan (may affect texture).
Vanilla Extract (1 tbsp): Enhances flavor.
- Substitution: Almond extract or vanilla bean paste.
Milk (1 cup): Creates a creamy custard base.
- Substitution: Plant-based milk or heavy cream for richer texture.
Butter (1 tsp, softened): Greases the slow cooker.
- Substitution: Cooking spray or vegan butter.

Why They’re Important: The rhubarb delivers a tart, refreshing contrast, while the eggs and milk create a creamy, custard-like texture. The flour and baking powder ensure a soft set, and the vanilla adds warmth, making each bite a harmonious blend of tangy and sweet.

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Instructions

Step 1: Prepare the Rhubarb

Clean and trim 3 cups rhubarb, dicing into ½-inch pieces. Set aside.
Generously grease a 4-6 quart slow cooker insert with 1 tsp softened butter, coating the bottom and sides to prevent sticking.
Spread the diced rhubarb evenly across the bottom of the slow cooker.
- Tip: Use fresh, firm rhubarb for best flavor. If using frozen, thaw and pat dry to avoid excess moisture. Grease thoroughly to ensure easy serving.

Step 2: Prepare the Custard Mixture

In a blender or large mixing bowl, combine ⅓ cup all-purpose flour, ¾ cup granulated sugar, ½ tsp baking powder, ½ tsp salt, 4 large eggs, 1 tbsp vanilla extract, and 1 cup milk.
Blend on medium speed for 1-2 minutes until smooth and well combined, or whisk vigorously if mixing by hand.
- Tip: Blend for a smooth, lump-free custard. Use room-temperature eggs for better emulsification. Scrape down the blender or bowl to ensure all ingredients are incorporated.

Step 3: Assemble in the Slow Cooker

Pour the custard mixture evenly over the diced rhubarb in the slow cooker, ensuring the rhubarb is fully submerged.
Gently stir to distribute the rhubarb if needed, but avoid overmixing to maintain texture.
- Tip: Pour slowly to avoid disturbing the rhubarb layer. A 4-6 quart slow cooker is ideal for even cooking and serving.

Step 4: Slow Cook

Cover and cook on low for 2-3 hours, until the center is set but slightly jiggly (like gelatin) and a toothpick inserted comes out clean or with moist crumbs.
Check doneness at 2 hours; if the center is too loose, continue cooking in 15-minute increments. Turn off the slow cooker and let the pie cool in the insert for 30-60 minutes to firm up.
- Tip: Avoid lifting the lid during cooking to maintain heat. Place a paper towel under the lid to catch condensation and prevent a soggy top. Cooking times vary by slow cooker model.

Step 5: Chill or Cool

For a firmer texture, cover and refrigerate the pie (in the slow cooker insert or transferred to a dish) for 1-2 hours before serving.
For a warm, softer texture, serve after cooling for 30-60 minutes at room temperature.
- Tip: Chilling enhances sliceability, while cooling offers a pudding-like consistency. Ensure the insert fits in your fridge or transfer to a dish for chilling.

Step 6: Serve

Scoop or slice the custard pie into 6-8 portions, ensuring each serving has a balance of creamy custard and tart rhubarb.
Serve chilled or at room temperature for a refreshing, creamy texture. Pair with whipped cream, vanilla ice cream, or a dusting of powdered sugar for extra indulgence.
- Tip: Use a large spoon for scooping or a sharp knife for slicing if chilled. Serve in bowls for a rustic look or on plates for a polished presentation. Garnish with fresh rhubarb slices or mint for flair.