Rhubarb streusel pie

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter; firm
½ cup Bisquick
16 ounces Frozen rhubarb;thawed drain
¾ cup Milk
2 Eggs
1 cup Sugar
¼ cup Brown sugar; packed
¼ cup Nuts; chopped
½ cup Bisquick
2 tablespoons Butter; softened
1 teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg

Directions

STREUSEL TOPPING

FILLING

Heat oven to 375. 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. HIGH ALT> Grease a 10" plate. Increase rhubarb to 2½-3 c. Decrease baking mix to ¼ c.; add ¼ c. Flour.

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