Crustless Rhubarb Custard Pie

Ingredients:
2 cups rhubarb, chopped
1 cup granulated sugar
3 large eggs
1 cup milk
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
Powdered sugar for dusting (optional)

Directions:
Preheat your oven to 350°F (175°C). Grease a pie dish or baking dish with cooking spray or butter.
In a medium bowl, combine the chopped rhubarb and granulated sugar. Allow it to sit for about 10 minutes, letting the rhubarb release some of its moisture.
In another mixing bowl, whisk together the eggs, milk, vanilla extract, salt, and ground cinnamon (if using). Gradually stir in the all-purpose flour until well combined, ensuring there are no lumps.
Fold the rhubarb mixture into the custard batter, ensuring that the rhubarb is evenly distributed.
Pour the mixture into the prepared pie dish. Bake in the oven for 40-45 minutes, or until the custard is set and a slight jiggle remains in the center.
Once baked, remove the pie from the oven and let it cool for a few minutes. If desired, dust with powdered sugar before serving warm or chilled.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes