Rhubarb Streusel Pie
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Streusel topping | |||
| 2 | tablespoons |
butter
firm |
|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
| ¼ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
nuts
chopped |
|
| Filling | |||
| 16 | ounces |
rhubarb
frozen, thawed, drained |
|
| ¾ | cup |
milk
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
| 2 | tablespoons |
butter
softened |
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Streusel topping | |||
| 3E+1 | ml |
butter
firm |
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 59 | ml |
brown sugar
packed |
*
|
| 59 | ml |
nuts
chopped |
|
| Filling | |||
| 462.4 | ml/g |
rhubarb
frozen, thawed, drained |
|
| 177 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 3E+1 | ml |
butter
softened |
|
| 5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
Directions
Heat oven to 375℉ (190℃). Grease a 9" pie plate.
Prepare Streusel Topping; reserve.
Arrange rhubarb evenly in plate. Beat remaining ingred. til smooth 15 sec. on high in blender. Pour into plate. Sprinkle evenly with Streusel Topping.
Bake until knife inserted in center comes out clean, about 40 minutes.
Serve with sweetened whipped cream if desired.
STREUSEL TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in nuts.
