Best Tinas Crustless Rhubarb Pie Recipes
RHUBARB NO-CRUST PIE
A rhubarb pie that makes it's own crust. We got this recipe from the Minneapolis Star and Tribune many years ago and have made it every year with our rhubarb - everyone loves it.
Provided by DPar6310
Categories Dessert
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9 or 10 inch pie tin. Sprinkle with a little flour. Spoon rhubarb into pie tin and sprinkle the 3/4 cup of sugar over all. Cut butter into the cup of flour as for pie crust. Add the 1 cup of sugar and mix well. Beat eggs and add vanilla. Stir eggs into the butter flour mixture. Batter is very stiff.
- Spoon on top of rhubarb, distributing mixture as evenly as possible. Sprinle lemon juice on top. Bake at 325 dgrees for 1 hour. Serve warm or cold. Makes 6-8 servings.
Nutrition Facts : Calories 383.2, Fat 5.8, SaturatedFat 3, Cholesterol 72.2, Sodium 61.9, Carbohydrate 78.5, Fiber 2, Sugar 59.6, Protein 5
TINA'S IMPOSSIBLE RHUBARB PIE
I have made this in the past and it is so good. You can also use bisquick and omit the flour, salt and baking powder. My husband and kid love the Impossible coconut pie I will post that one too.
Provided by Tina Swain
Categories Other Desserts
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Grease pie plate (10 in) or 8x8 or 9x9 baking pan. Scatter rhubarb in bottom
- 2. Put remaining ingredients in a blender and blend well. Gently pour over rhubarb
- 3. bake 40-45 minutes. let rest 15 minutes to set up a bit more.
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