Zutaten für Impossible Rhubarb Streusel Pie
- 4 cups frozen rhubarb slices
- Milk
- 4 large eggs
- Sugar
- Bisquick Baking Mix
- Margarine
- Ground Cinnamon
- Ground Nutmeg
- 1/2 cup packed brown sugar
- 1/4 cup chopped pecans or walnuts (optional)
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup cold unsalted butter
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Zubereitung von Impossible Rhubarb Streusel Pie
- Preheat oven to 375°F (190°C).
- Grease a 9x1 1/4 inch pie plate.
- Prepare the streusel topping (see instructions below). Set aside.
- Evenly arrange 4 cups of rhubarb slices in the prepared pie plate.
- In a blender, combine 1 (14 ounce) can sweetened condensed milk, 4 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Blend on high speed for 15 seconds, or beat with a hand mixer for 1 minute until completely smooth.
- Pour the custard mixture over the rhubarb in the pie plate.
- Sprinkle the streusel topping evenly over the custard.
- Bake for 40-45 minutes, or until a knife inserted into the center comes out clean.
- Let cool completely before serving. Serve with sweetened whipped cream, if desired.
- **Streusel Topping Instructions:**
- In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/4 cup cold unsalted butter (cut into small pieces), 1/4 cup chopped pecans or walnuts (optional), and a pinch of salt.
- Cut the butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in nuts (if using).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
182g
Fat
18g
Carbs
20g
