Crustless Rhubarb Custard Pie

Ingredients

• 3 cups rhubarb, diced
• 1/3 cup flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup milk
• 1 teaspoon butter, softened (for greasing the pie plate)

Directions

1. Preheat the oven to 375°F (190°C). Clean and dice the rhubarb.
2. Generously grease the bottom and sides of a pie plate with the softened butter, then add the diced rhubarb.
3. In a blender, mix the flour, sugar, baking powder, salt, eggs, vanilla, and milk until smooth — about 1–2 minutes.
4. Pour the blended mixture over the rhubarb in the pie plate.
5. Bake for 40 minutes. The center should still have a slight jiggle when done — it'll firm up as it cools.
6. Let it rest for 10–15 minutes before serving.