Rhubarb is hands down one of the “fruits” I love to bake with. Did you know that rhubarb is actually a vegetable and not a fruit at all. I also love making Impossible Pies, I got the first few recipes from my mother’s recipe box. This Rhubarb Impossible Pie recipe though I created and it is an amazing way to enjoy rhubarb.
Two of the most popular impossible pies that I have made are Impossible Coconut Rum Pie and Mexican Impossible Pie. They were very popular to make in the 1960’s where woman wanted the convenience of an easy recipe.
Do you have rhubarb in the freezer now from a fall harvest? I end up with lots to make wonderful desserts in the winter that remind me of summer!! I put them in bags of 3, 4 and 6 cups which seems to work well for a lot of the recipes I have.
Bisquick by Betty Crocker now has a gluten free version but I have not tried it. If you have I would love to hear what you think of it and if it works the same in most recipes or if you need an adjustment.
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3 Rhubarb Plants – Crimson Red
Using the Bisquick in this recipe is what makes it impossible. It creates a creamy custard like filling where the fruit floats up on top and the Bisquick helps form its own crust at the bottom.
Impossibly easy you say? Yup, it sure is. It is like a magic pie!
The added bonus of this recipe is the gorgeous streusel topping. This is something that you don’t see on most impossible pies but I thought it added so much more to the pie and is very easy to make.
Impossible Rhubarb Custard Pie
The streusel topping has the addition of 1/2 cup of walnuts which just add the perfect crunchy texture to the fruit and creamy custard underneath. We love baking with rhubarb and I will share some of my other recipes with you also.
Here are all of our wonderful rhubarb dessert recipes and one cocktail recipe too!
- Rhubarb Dream Bars
- Old Fashioned Rhubarb Loaf
- Super Easy Rhubarb Tarts
- No Churn Rhubarb Ice Cream Recipe
- Blueberry Rhubarb Jam
- Rhubarb Strawberry Cobbler
- Rhubarb Strawberry Crisp
- Rhubarb Strawberry Sour Cream Pie
- Rhubarb Margaritas
How to Make Impossible Rhubarb Pie
This recipe is as easy as pie!! To make the custard and the subsequent “crust”, you add in the eggs, Bisquick, melted butter, salt, sugar, vanilla, milk, cinnamon and nutmeg all to the blender and blend it for 3 minutes.
Place the rhubarb in the greased pie dish and pour over rhubarb the custard mixture. Make up the streusel topping by cutting in the butter to more Bisquick, brown sugar and cinnamon. Then add the nuts and sprinkle on top of the rhubarb/custard.
Heat oven to 375F. The pie takes a while to bake from about 45 minutes to 55 minutes. Once it has set in the middle it is done. If it gets too brown then simply cover it at the end with foil.
So simple you won’t believe it!! If you didn’t add the streusel topping the rhubarb floats up to the top and is pretty like that also!!
Either way this recipe would be great served up with vanilla bean ice cream or whipped cream too.
Growing Rhubarb
Rhubarb is very easy to grow and is almost like a weed. Pick a good spot free of weeds that gets direct sunlight. Also make sure the soil is fertile and well drained.
I have a stepped down garden that is at the side of my house and the two top smaller beds are filled with lava rock and about 7 or 8 large rhubarb plants.
They do very well in this garden and let me yield about 30 cups or more each year, which a lot of it ends up going into my freezer for later use. You may only want to plant 1-3 plants depending on how much you want to harvest.
Rhubarb is a perennial that comes back each year and the plants may even get bigger and bigger each year if they love the spot they are planted in.
Word of caution is that the leaves are highly poisonous. I get rid of them into the compost while I am outside and don’t even bring them into the house.
Rhubarb I would say does best in the northern climes as it likes a colder winter and a cooler summer for the most part.
So give this wonderful pie a try the next time you come across rhubarb or your next harvest or if you are lucky you still have some in the freezer.
It would be equally good for an afternoon tea as it would be for a dessert or brought to a picnic or pot luck!! ENJOY!!
Impossible Rhubarb Pie Recipe

Rhubarb Impossible Pie
This very easy Rhubarb Impossible Pie comes together in a flash. The custard filling is made in the blender and a crust magically appears on the bottom while baking.
Ingredients
- 3 cups rhubarb, chopped
- 3 eggs
- 1/2 cup Bisquick
- 3 Tbsp. melted butter
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 1/4 cups sugar
- 1 tsp. vanilla extract
- 1 cup milk
Streusel Topping
- 2 Tbsp. butter, cold
- 1/2 cup Bisquick
- 1/4 cup brown sugar
- 1/2 tsp. cinnamon
- 1/4 cup walnuts, chopped
Instructions
- Preheat oven to 375F. Grease a 10" pie plate.
- Place rhubarb into pie pan.
- Blend the eggs, Bisquick, melted butter, salt, cinnamon, nutmeg, sugar, vanilla and milk for 3 minutes in a blender.
- Pour the custard over the rhubarb.
- Mix together the streusel topping by blending the butter with the Bisquick, brown sugar and cinnamon. Blend until well mixed and then add in the nuts. Sprinkle on top of the pie.
- Bake for 45-55 min. or until set in the center. Cover with tin foil if it is getting too browned.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving:Calories: 280Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 73mgSodium: 295mgCarbohydrates: 41gFiber: 1gSugar: 31gProtein: 5g
Comments & Reviews
Carol Bryant says
I got a little nervous seeing the word impossible, but you made it super possible. Love the idea of growing rhubarb and would love to try this for a nice winter weekend recipe.
Anne Marie says
I’ve never cooked with rhubarb before, but this recipe is something I’d love to try for a special occasion! Bisquick is so easy to cook with.
Kerrie Mendoza says
I don’t think I’ve ever had just a plain rhubarb pie. I’ve had strawberry/rhubarb pie. I think I’d like to try this some time soon.
Kathy says
This looks amazing. I would love to give this a try. Always loved rhubarb pie!
Brianne Manz says
Wow that is just delicious to look at. Rhubarb is one of those types that either you love it or you don’t. I happen to love it. I will definitely be trying this ‘impossible’ pie once I have some rhubarb. Thank you!
Audrey says
I cannot wait to try this recipe. It not only sounds tasty but looks wonderful. I wish rhubarb was something you could get year round as I am not one to think about freezing. I will keep that in mind this next season.
Joy says
You can buy frozen rhubarb in the supermarket frozen fruits and vegetable section.
Tara Noland says
I don’t think that is available in Canada where I am. The US has so many cool things available to you but that is really good to know for my readers.
Trudy Gernert says
It is available in Canada and grows well there, as Canada has cooler weather than the U.S. You may have to look for it longer but its available there. Yes~~~~ right???
Tara Noland says
I will have to look, mind you I have a freezer full of rhubarb at the moment as I grow my own.
Bonnie G. says
Rhubarb grows extremely well in Canada, particularly the prairies (Saskatchewan) If harvested continuously, plants will produce from late spring to early fall or later.
Tara Noland says
Yes, we tend to have a long growing season and harvest about 25+ cups into the summer months.
Judy says
Lots of rhubarb here in the Toronto area
Judy Butler says
All of the ingredients in this recipe are available all across Canada And many grocery store carry frozen rhubarb this recipe is amazing
Tara Noland says
Thank you so much, so glad you enjoy it.
Catalina says
Mouthwatering! This rhubarb impossible pie looks divine! My family will love it, I am sure!
Jennifer says
Oh my that looks yummy! I love rhubarb anything!
Trina says
I’ve never tried rhubarb, but this looks delicious! I’m going to have to try it!
Kate says
Could frozen rhubarb be used in this recipe? I have some from my garden in the deep freeze and would love to try this!
Tara Noland says
Yes, you can use frozen rhubarb in this recipe. Just thaw it slightly before using it.
Marlene says
Hi,trying to avoid stores during the covid19, can I use jiffy mix instead?
Tara Noland says
That will give you a totally different recipe and I have no idea if that will work. Jiffy is cornbread and I am not sure it will sink or not. I have never tried homemade but this may work?? https://dontwastethecrumbs.com/homemade-bisquick/
Jeanne says
Jiffy also makes a baking mix lije Bisquik that are interchangeable. My impossible pie is just coming out of the oven and looks delicious. Can’t wait to try it!
Tara Noland says
Being from Canada I was not aware, I am sorry. The only Jiffy product I have seen is cornbread. In that case, you should be fine. Enjoy!
Kathleen Quinn says
Substitute for bisquick?
Tara Noland says
I have heard that Jiffy has one but you can make your own too. https://dontwastethecrumbs.com/homemade-bisquick/ but I have no idea if this works for my recipe, sorry.
Sherry katana says
How does the crumble stay on top of the custard before it is cooked?
Tara Noland says
It just doesn’t sink it stays on top of the rhubarb.
Jan says
Made this. Do not care for it. Rhubarb remainec sour. Won’t make again
Tara Noland says
Too bad, maybe you need more sugar for your rhubarb.
Jennifer Webster says
How do you get this to set and for how long?
Tara Noland says
When it bakes it sets, not quite sure of the question, sorry.
Rene Eustace says
Ever add sliced strawberries to this recipe for a strawberry rhubarb impossible pie?
If os, how many strawberries? If not… do you think it would work?? Thanks!
Tara Noland says
I haven’t tried that Rene but I am sure it would work. Just substitute half the rhubarb for strawberries or whatever amount you would like. Cheers!!
Tracy says
Amazing! I made this for Father’s Day and now I want to make it everyday! Is is easy and delicious, loved it!
Tara Noland says
So glad you loved it, we are huge rhubarb fans here!!
Bonnie says
Hi, I just made this for a dinner at a elderly neighbor/friends house. I picked the rhubarb, sliced it, put it in the bottom of a pie plate. Then I made the blender mixture and topping mixture and took them all separately and combined them all at her house and baked it while we were eating. It smelled heavenly and tasted wonderfully also. What a hit.I also used fresh eggs from my chickens and fresh milk from my dairy goat. Hard to get much better than that. I will definitely be making this again for my family.Thank you for this great recipe!
Tara Noland says
Wow, that sounds divine!! What a great summer treat, thank you for sharing with us!!
Sherri says
This was simply amazing!! My new favourite dessert! I love rhubarb and made a bunch of recipes this was by far the best!
I did squares, crisps, and cakes! Thankfully I have a friend who grows more than you can imagine 😊🇨🇦
Tara Noland says
So glad you love it!! Check out our whole rhubarb section for more great recipes!! https://noshingwiththenolands.com/?s=rhubarb The Rhubarb Dream Bars are amazing too.
JoAnn says
I made this but mixed the rhubarb with blueberries. Easy to make and it was delicious! Thank you.
Tara Noland says
Love the idea of added blueberries, yum!
Sarah says
Help – does this need to be refrigerated??!! I have two pies in the oven and NO idea!
Tara Noland says
I do like to refrigerate my pies once they are completely cooled, usually after the first serving.
Faye Steffen says
This is so delicious! It was gone in two days. My hubby loved it. I chose to leave the topping off to reduce amount of carbs and still so good. Will be making this often. Thanks for the awesome recipe!
Tara Noland says
So glad you enjoyed it. Hopefully, you are in with rhubarb for a while!!
Laura says
I don’t have a 10 inch pie plate- have you ever just made it in a rectangular pan??
Tara Noland says
I have never done a pie in a rectangular dish but you could try.
Pat Wygonik says
To grow ruhbarb require full sun?
Tara Noland says
Rhubarb does like full sun but will tolerate part shade.
CC says
Silly question. When you say ”blend”. Do you mean with a blender? That is one thing I do not have
Tara Noland says
Yes, sorry you really do need a blender to make an impossible pie. Can you borrow one?
Linda Loerzel says
I have made this many times over the years but then lost the recipe. I am using yours which now is mine. This is a wonderful dessert.
Tara Noland says
Great Linda, glad you can keep on enjoying this again.
Melissa says
Could this be frozen after it’s made?
Tara Noland says
I don’t think this will freeze well, I haven’t done it.
Nancy says
I haven’t been able to find original bisquick, just Bisquick pancake and waffle mix. Can that be used for this recipe?
Tara Noland says
I am sorry, I have never used the pancake and waffle mix to know if it is different or not.
Maggie says
So, I have never cooked with Bisquick. I found some but didn’t buy it because it has a whole lot of weird ingredients like ‘monocalcium phosphate’…yuck. Can I just substitute flour?? Otherwise I’d love to try this.
Tara Noland says
I am not sure a big yuck for that ingredient as when searched this is what I found. “Monocalcium phosphate is one of the common ingredients found in baking powder and as it plays a critical role in ensuring the baked goods we enjoy rise when baked. In baked goods, monocalcium phosphate reacts with baking soda to produces carbon dioxide which helps the dough rise.” From Food Ingredient Facts.
I would search homemade Bisquick and then you can know exactly what you are putting in it.
Gayetta Hogan says
I make something similar with minute tapioca and no crustie topping. Usually comes out good.
Tara Noland says
Interesting, thank you!
Sandy says
Does it need to be kept refrigerated?
Tara Noland says
I keep most of my desserts refrigerated. If you don’t want it cold for serving just take it out beforehand.
Debbie says
can you make this vegan?
Tara Noland says
Sorry I don’t have recommendations to make this vegan.
Pauline says
I found your recipe on Pinterest today and thought it looked good. I had a potluck to attend this evening and took the chance to try it out. I have a great rhubarb plant in my garden so have plenty on hand. I didn’t have Bisquick on hand so made up a batch of my homemade variety which uses butter and part whole wheat flour. The results were astounding!!! Every crumb was scraped out of the dish! It was a hit!! Thank you! This will become a go-to in my recipe collection!
Tara Noland says
That is awesome!! So glad everyone enjoyed it.