Let’s bake this simple rhubarb custard:

1. Preheat Oven and Prepare Pan:

• Preheat oven to 375°F (190°C).
• Take the softened butter (about 1 Tsp or more) and very generously spread it all over the bottom and up the sides of a 9-inch pie plate. Good greasing is crucial for a crustless pie.

2. Add Rhubarb:

• Place the cleaned and diced rhubarb pieces into the buttered pie plate, spreading them out relatively evenly.

3. Blend the Custard:

• In a blender, combine the remaining ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, salt, eggs, vanilla extract, and milk.
• Secure the lid and blend for 1 to 2 minutes, or until the mixture is completely smooth and well combined. Scrape down the sides if necessary.

4. Pour Custard Over Rhubarb:

• Pour the blended custard mixture evenly over the diced rhubarb in the pie plate.

5. Bake:

• Carefully place the pie plate in the preheated oven.
• Bake for 40 minutes at 375°F (190°C). The custard is done when the edges are set and slightly puffed, and the center is still ever so slightly jiggly when gently nudged. Do not overbake.

6. Rest and Serve:

• Remove the pie from the oven and place it on a wire rack. Let the custard pie sit and cool for at least 10-15 minutes before slicing. The center will finish setting and firm up as it cools.
• Serve warm or at room temperature.

An incredibly easy way to enjoy baked rhubarb