Rhubarb Impossible Pie

Name: Rhubarb Impossible Pie Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
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; 2 Tbsp. butter (cold); 1/2 cup Bisquick; 1/4 cup brown sugar; 1/2 tsp. cinnamon; 1/4 cup walnuts (chopped)

By Tara Noland on June 4, 2026 | Updated June 4, 2026

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Rhubarb Impossible Pie is a nostalgic, old-fashioned dessert featuring tart rhubarb baked into a creamy custard-like filling that forms its own light crust as it bakes. This easy rhubarb impossible pie recipe is simple to make and delivers the perfect balance of sweet and tangy flavor.

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 1960s, when women wanted the convenience of an easy recipe using Bisquick.

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.

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.

Why I Love This Recipe

Easy recipe to make
Love rhubarb and have lots in our garden
Love how the recipe makes its own layers while baking
Crowd pleaser
Perfect dessert for spring and early summer

Helpful Items for This Recipe

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3 Rhubarb Plants – Crimson Red

Pyrex Bakeware 9-1/2-Inch Scalloped Pie Plate, Clear

Pampered Chef Mini-Serving Spatula

Seeing a slice of pie in the pan overhead.

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 by hand or in a food processor.

Impossible Rhubarb Pie Ingredients

The streusel topping has the addition of 1/2 cup of walnuts, which just adds 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.

Ingredients

Rhubarb – Fresh rhubarb that is chopped works great, but you can also use frozen; just adjust the time to bake accordingly.

Eggs – I use fresh eggs and always large unless otherwise stated.

Bisquick – This is easy to find in almost every grocery store.

Butter – This needs to be melted so it mixes into the custard. I use salted butter.

Salt, Cinnamon, Nutmeg – These are the spices that make the pie so delicious.

Sugar – I have used granulated sugar for this recipe.

Vanilla extract – An old standby that not only flavors but balances.

Milk – Doesn’t really matter what milk you use, but the higher the fat content, the richer the pie will be.

Streusel Topping

Butter – For the streusel topping, the butter has to be cold.

Bisquick – This is used in the topping as well.

Brown sugar – For the streusel, I like the molasses flavor of brown sugar.

Cinnamon – A little bit of cinnamon here flavors the topping also.

Walnuts – Chopped; this is optional, but in my mind, makes the streusel.

How to Make Impossible Rhubarb Pie

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. You can do this by hand or in a food processor. 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.

So simple you won’t believe it!! If you don’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.

Up-close slice of rhubarb impossible pie on a plate.

Recipe Pro Tips

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. Don’t pick all the rhubarb, as the plant likes to have some stalks left to replenish the plant.

A word of caution is that the leaves are highly poisonous. I get rid of them in 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 potluck!! ENJOY!!

LOVE RHUBARB AND WANT MORE?

Here are all of our wonderful rhubarb dessert recipes!

Pin it HERE!!

Pin it HERE!!

Rhubarb Impossible Pie Recipe

Tara Noland

Perfect for spring and summer baking, potlucks, or family gatherings, this old-fashioned rhubarb dessert is delicious served warm or chilled with whipped cream or vanilla ice cream. If you love classic vintage desserts, this rhubarb pie recipe is a must-try.

4.43 from 218 votes

Print Recipe Save Recipe Pin Recipe

Prep Time 10

Cook Time 55

Total Time 1 5

Course Dessert

Cuisine American

Servings servings

Calories 280 kcal

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