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.
Servings: 10 servings
Calories: 280kcal
Equipment
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.
Video
Nutrition
Serving: 1 | Calories: 280kcal | Carbohydrates: 41g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 295mg | Fiber: 1g | Sugar: 31g