This silky, tangy-sweet dessert is like a cross between a custard and a clafoutis—no crust needed! Perfect for rhubarb season, it’s gluten-free, lighter than traditional pie, and ready in under an hour.
Why You’ll Love This Recipe
✔ No rolling pin required – Just mix and bake!
✔ Naturally gluten-free – No flour at all
✔ Balanced flavor – Tart rhubarb + creamy vanilla custard
✔ Works with fresh or frozen rhubarb
Ingredients *(Serves 6-8)*
Filling
3 cups chopped rhubarb (½-inch pieces)
3 large eggs
1 cup granulated sugar (or ¾ cup for less sweetness)
½ cup heavy cream (or whole milk for a lighter version)
¼ cup melted butter
1 tsp vanilla extract
¼ cup cornstarch (or tapioca starch)
¼ tsp salt
Topping (Optional)
Powdered sugar
Whipped cream
Fresh strawberries
Step-by-Step Instructions
