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Rhubarb Impossible Pie

Tara Noland
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.
4.42 from 214 votes
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 280 kcal

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.

Equipment

1 X Pampered Chef Mini-Serving Spatula #2622
Pyrex Bakeware 9-1/2-Inch Scalloped Pie Plate, Clear
Rhubarb - Crimson Red - Rheum rhabarbarum - Established Roots - Quart Potted - 3 Plants by Growers Solution

Video

Nutrition

Serving: 1Calories: 280kcalCarbohydrates: 41gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 6gCholesterol: 73mgSodium: 295mgFiber: 1gSugar: 31g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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