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Rhubarb Streusel Pie

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Submitted by maribell

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

Streusel topping
2 3E+1
TABLESPOONS ML BUTTER
firm
¼ 59
CUP ML BROWN SUGAR
packed *
¼ 59
CUP ML NUTS
chopped
Filling
16 462.4
OUNCES ML/G RHUBARB
frozen, thawed, drained
¾ 177
CUP ML MILK
2 2
LARGE LARGE EGGS
1 237
CUP ML SUGAR
2 3E+1
TABLESPOONS ML BUTTER
softened
1 5
TEASPOON ML CINNAMON
ground
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 278 42% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 92mg 4%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 6%
Sugars g
Protein 9g
Vitamin A 8% Vitamin C 6%
Calcium 9% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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