Rhubarb Impossible Pie Recipe
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.
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