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Step 1
Preheat oven to 350°F (180°C).
Step 2
Use 1 tablespoon of the butter to generously grease the pie pan. Melt the rest of the butter and allow it to cool slightly before adding it to the batter.
Step 3
Thinly slice the rhubarb stalks (¼-inch/.5cm slices) and spread them evenly into the buttered pie pan.
Step 4
Put the eggs, milk, sugar, flour, vanilla, and nutmeg into a blender canister. Add the slightly cooled melted butter. Blend for 1 to 2 minutes until smooth.
Step 5
Pour the batter over the rhubarb in the pie pan. Push down any floating pieces of rhubarb so they are coated with batter.
Step 6
Bake for 45 to 50 minutes, until the top is nicely browned and evenly puffed up.
Step 7
Allow the pie to cool completely before cutting into 6 (or wedges. Serve at room temperature or chilled, with ice cream or softly whipped cream.
Step 8
The pie will keep, covered, in the refrigerator for 3 to 4 days (if it lasts that long).