Step 1

Preheat oven to 350°F (175°C). Grease a 9-inch pie plate with butter or nonstick spray.

Step 2

Spread diced rhubarb evenly across the bottom of the pie plate.

Step 3

In a blender or mixing bowl, combine sugar, flour, salt, baking powder, eggs, milk, vanilla extract, and melted butter. Blend until smooth and frothy.

Step 4

Pour the custard mixture over the rhubarb in the pie plate.

Step 5

Bake for 45–50 minutes or until the edges are lightly golden, and the center jiggles slightly.

Step 6

Let cool at room temperature for 1 hour before refrigerating. Slice and serve chilled or slightly warm.