Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Impossible Rhubarb Pie
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The baking mix in the recipe creates a crustless pie-like dessert. If you're a fan of rhubarb, this is one pie that you definitely won't want to miss out on.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
9 reviews
ingredients
3 cups chopped rhubarb
4 eggs
1/2 cup Bisquick baking mix
3 tablespoons melted butter
1/4 teaspoon salt
1 1/2 cup sugar
1 teaspoon vanilla extract
1 cup milk
directions
Preheat the oven to 375 degrees F. Grease a 10-inch pie or cake pan.
Place the chopped rhubarb in the bottom of the prepared pan.
In a mixing bowl, combine the eggs, baking mix, butter, salt, sugar, vanilla, and milk. Beat with an electric mixer on medium speed for 3 minutes.
Pour the egg mixture over the rhubarb in the pan. Place the pan in the oven and bake at 375 degrees F for 40-45 minutes or until set.
Remove from the oven and let cool on a wire rack.
nutrition data
224 calories, 7 grams fat, 37 grams carbohydrates, 4 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
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reviews & comments
August 23, 2020
We have been making this pie recipe for years...at least 65 years...motherâs recipe. Freezes well....
June 10, 2020
It was awesome! But definitely not a cake or pie. Itâs a custard. Quick & easy. I have made it 3 times this week in an 8x8. 2 for work and 1 for home served with homemade whipped cream. Yummmmmmmm
May 12, 2019
This is more like a rhubarb cake than a pie, but it was absolutely delicious! So EASY to make to - you can whip it up in under half an hour. Follow the recipe exactly, apart from maybe baking or for 5 to 10 more minutes, and it will be perfect. Just the right amount of sweetness too. I will definitely be making this a regular part of my gluten-free dessert repertoire.
May 30, 2017
Had to bake 15 minutes longer. Was custardy. This doesn't taste like a classic Rhubarb pie with a pastry crust. So if that's what you're looking for, maybe not for you, HOWEVER, this is a very tasty recipe and I will make again, as I love Rhubarb and have several plants that give me a bountiful harvest every year.
June 5, 2014
Delightful!
May 29, 2014
I have made "impossible pies" before, but not for years. This got positive reviews from my book club. I used 3.5 cups rhubarb, ¾ cup homemade Bisquick, and ¼ tsp nutmeg. Didn't have a 10" pie pan so used a 9 " deep dish. Because of extra depth, figured it would need to cook a bit longerâleft it in for 60 minutes. After cooling for 45 minutes it was pretty weepy in the center, so sopped up excess liquid with a paper towel before refrigerating it. Because of this issue, I wan't sure it had turned out until I cut into it later in the day. I will make this again.
May 26, 2011
Easy & tastes great. Had to bake 5-10 minutes longer so the center was done.
May 6, 2010
I agree with the previous comment. Quite like a custard pie, but great. I actually used 5 cups of rhubarb as I saw there were so many eggs and so much milk, and I have a large 10" round pyrex dish. I had no Bisquick so used Buttermilk Pancake mix. Whow. Great rhubarb pie. Thanks for your help with basic Impossible idea.
May 15, 2006
The result is more like a custard than a pie. I had to bake it an extra 10 min. (55 min. total) for the center to be set. It has a nice flavor and the sweetness was perfect for us. I would probably use more Bisquick or one less egg next time.