Rhubarb Streusel Pie

No pie crust needed. This rhubarb pie skips the rolling pin entirely. Biscuit baking mix in the custard filling forms its own soft base around the rhubarb, while a buttery streusel of more baking mix, brown sugar, and chopped nuts goes on top. It’s an impossible pie technique where the batter creates a self-crusting layer during baking.

The filling comes together in a blender. Fifteen seconds on high and the milk, eggs, sugar, baking mix, butter, cinnamon, and nutmeg are combined into a smooth batter. This gets poured directly over the rhubarb pieces arranged in the greased pie plate. During baking, the heavier baking mix settles to the bottom and forms a soft crust while the custard sets around the fruit on top.

Frozen rhubarb works well here, but drain it thoroughly after thawing. Excess moisture from the fruit will thin the custard and prevent it from setting properly. Squeeze it gently in a clean towel if needed.

The streusel topping is simple: cold butter cut into baking mix and brown sugar until crumbly, with chopped nuts stirred in. The cold butter is important. Warm or melted butter won’t create those crumbly, crunchy bits. It should look like coarse sand before going on top of the batter.

Test with a knife in the center at 40 minutes. It should come out clean, meaning the custard has set all the way through.

Pro Tips

• Use firm, cold butter for the streusel. Cut it into small pieces before working it in with a fork or pastry cutter
• Arrange the rhubarb in a single, even layer. Piled-up spots won’t cook through evenly
• Don’t skip greasing the pie plate. Without a traditional crust, the filling bakes directly against the dish and will stick
• Serve warm with sweetened whipped cream. The tartness of the rhubarb against the sweet custard and cream is outstanding

Variations

• Use fresh rhubarb cut into half-inch pieces when it’s in season
• Mix strawberries with the rhubarb for a classic strawberry-rhubarb combination
• Swap the chopped nuts for sliced almonds in the streusel