Crustless Rhubarb Custard Pie

Course: Dessert

Cuisine: Low Carb, sugar free

Keyword: rhubarb recipes

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: servings

Calories: 199kcal

Author: Angela Coleby

Crustless rhubarb custard pie is a versatile dessert that can be enjoyed on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream. Whether served warm or chilled, it is sure to impress your taste buds with its delightful blend of flavors.

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US Customary - Metric

Ingredients

Rhubarb Filling

2 ½ cups rhubarb, chopped
½ cup allulose or other low carb sweetener
¼ cup water

Custard Filling

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

Instructions

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.

Notes

Bake in either a large 9 inch baking dish or 6 large ramekin dishes.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition