Crustless rhubarb custard pie is a delightful dessert that combines the tangy flavors of rhubarb with a smooth and creamy custard filling. Unlike traditional pies, this recipe skips the crust, making it a lighter and keto recipe to make.
By removing the crust, this pie becomes a simpler and more fuss-free dessert. It also makes it suitable for those who prefer to avoid gluten or are looking for a lighter option. Without the crust, the focus is solely on the delicious rhubarb and custard combination.
This rhubarb dessert was a success despite the Chief Taster making a face when I mentioned baked custard with no pie crust. One taste and he reached for the large dessert spoon to help himself.
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Carbs in Rhubarb
Rhubarb can be considered keto-friendly when consumed in moderation due to its low carbohydrate content. Rhubarb is a vegetable that is often used in desserts and sweet dishes, but it contains fewer carbohydrates compared to other fruits.
In a 100-gram serving of raw rhubarb, there are approximately 2.7 grams of total carbohydrates. Out of those, about 1.8 grams are net carbohydrates when you subtract the fiber content.
Gather up your ingredients for this keto rhubarb recipe and get baking!
- Rhubarb - fresh or frozen rhubarb can be used. If using frozen rhubarb, defrost it first.
- Cream - heavy cream is used.
- Sweetener - We prefer to use allulose for a low carb sweetener but monk fruit or Swerve can be used too.
How to make crustless rhubarb custard pie
This is a simple recipe to make and can be made ahead of serving too.
Cook rhubarb with sweetener in pan.
Mix custard ingredients together in bowl.
Place rhubarb and custard in water bath and bake.
Bake until firm and golden.
This tasty rhubarb and custard dessert can be enjoyed warm, straight from the oven or cool. The flavors do develop once the dish is cold.
This baked rhubarb custard recipe can be baked in smaller ramekins for individual desserts. The baking time would need to be reduced.
If the custard dessert is too wobbly in the middle when baked, increase the baking time until it is firmer.
Add other low carb fruit to the rhubarb, such as strawberries or blueberries for an extra colorful dish.
Add additional flavors to the custard mixture such as cardamon, nutmeg or ginger.
Any rhubarb pie leftovers can be stored in the fridge. Cover the baking dish with cling film and it should last 2 to 3 days.
More Rhubarb Recipes
Make the most of your summer rhubarb with these low carb recipes:
Crustless Rhubarb Custard Pie
- 2 ½ cups rhubarb, chopped
- ½ cup allulose or other low carb sweetener
- ¼ cup water
- 1 cup allulose or other low carb sweetener
- 4 large eggs
- 1 cup heavy cream
- ¼ cup melted butter
- 2 teaspoon vanilla extract
- ½ teaspoon orange zest
- Preheat the oven to 180C/350F degrees.
- Place the chopped rhubarb, allulose and water in a medium sized saucepan. Cook for 5 to 10 minutes until the rhubarb is slightly tender.
- In a large mixing bowl, add the cream, eggs, allulose, vanilla, melted butter and orange zest. Whisk until combined.
- Place the rhubarb into a 9 inch baking dish. Pour the custard mixture over the rhubarb.
- Place the baking dish into a larger dish or pan and fill with hot water up to half the edge of the baking dish.
- Bake for 50 minutes until the custard is slightly firm.
- Serve warm or cold.
The information shown is an estimate provided by an online nutrition calculator.