TINA'S CRUSTLESS RHUBARB PIE
My neighbor has plenty of rhubarb and a wife who would rather not bake. Our arrangement is that I can pick all the rhubarb I want as long as he gets some of the baked goods. I baked rhubarb coffee cake and this no-crust pie for him. His wife was out of town for the weekend and he said he ate the pie in one day!
Provided by Tina Swain
Categories Other Desserts
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Grease a 10 inch pie pan or a 7x11, 8x8 or 9x9 baking pan Scatter rhubarb in bottom of pan.
- 2. mix remaining ingredients and pour over rhubarb. Bake 350 degree oven for 60-70 minutes
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molly dotterrer
[email protected]This pie is a little too tart for my taste, but I think I'll try adding some more sugar next time.
Anelze Carelzen
[email protected]I added a little bit of cinnamon to the filling and it gave the pie a really nice flavor.
Karen Wright
[email protected]This is a great recipe for beginner bakers. It's simple to follow and the results are delicious.
K 20
[email protected]I've made this pie with both fresh and frozen rhubarb and it turns out great either way.
Itumeleng Prince
[email protected]This pie is the perfect way to use up all that extra rhubarb in your garden.
Bafana Bekwayo
[email protected]I was a little skeptical about making a crustless pie, but I'm so glad I tried this recipe. It's so easy to make and the results are amazing.
Hasib Shek
[email protected]This recipe is a keeper. I've made it several times and it always turns out perfect.
Jannati Riya
[email protected]I made this pie for a potluck and it was a huge success. Everyone raved about it and asked for the recipe.
Kevin Martin
[email protected]This pie is so good! The rhubarb filling is tart and tangy, and the crumb topping is perfectly sweet and crunchy.
OSCAR PINEDA
[email protected]I've never made a crustless pie before, but this recipe was easy to follow and turned out great. The pie was delicious and everyone loved it.
Nicoleta Irofti
[email protected]This crustless rhubarb pie was a hit! The filling was perfectly tart and sweet, and the topping was crispy and golden brown. I'll definitely be making this again.