Impossible Rhubarb Streusel Pie
Impossible Rhubarb Streusel Pie Recipe - A Delicious Dessert
Introduction
This Impossible Rhubarb Streusel Pie is a delicious and unique dessert that combines the tartness of rhubarb with a sweet and crunchy streusel topping. It's the perfect treat for any occasion, whether you're hosting a dinner party or simply craving something sweet.
History
The Impossible Rhubarb Streusel Pie is a variation of the classic Impossible Pie, which was popularized in the 1970s by the makers of Bisquick. This easy-to-make pie gets its name from the fact that the ingredients magically transform into a custard-like filling as it bakes. The addition of rhubarb and a crunchy streusel topping gives this pie a modern twist that is sure to impress your guests.
Ingredients
Topping
- 2 tbsp firm butter
- 0.5 cup bisquick
- 0.25 cup packed brown sugar
- 0.25 cup chopped nuts
How to prepare
- Heat the oven to 375°F (191°C).
- Grease a 9-inch pie plate.
- Prepare the streusel topping and set it aside.
- Arrange the rhubarb evenly in the pie plate.
- In a blender, beat the remaining ingredients until smooth for about 15 seconds on high speed.
- Pour the mixture into the pie plate.
- Sprinkle the streusel topping evenly over the mixture.
- Bake the pie for about 40 minutes, or until a knife inserted in the center comes out clean.
- Serve the pie with sweetened whipped cream, if desired.
Variations
- Substitute the rhubarb with other fruits such as apples, peaches, or berries for a different flavor profile.
- Add a teaspoon of lemon zest to the filling for a citrusy twist.
Cooking Tips & Tricks
Make sure to thaw and drain the frozen rhubarb before using it in the pie to prevent excess moisture.
- Be sure to blend the filling ingredients until smooth to ensure a creamy texture.
- For a more decadent dessert, serve the pie warm with a scoop of vanilla ice cream on top.
Serving Suggestions
Serve the Impossible Rhubarb Streusel Pie warm with a dollop of sweetened whipped cream or a scoop of vanilla ice cream on top for a decadent treat.
Cooking Techniques
Be sure to blend the filling ingredients until smooth to achieve a creamy texture.
- Bake the pie in a preheated oven to ensure even cooking.
Ingredient Substitutions
Use fresh rhubarb instead of frozen if it's in season.
- Substitute the nuts in the topping with oats for a nut-free option.
Make Ahead Tips
You can prepare the streusel topping and filling ahead of time and assemble the pie just before baking.
Presentation Ideas
Serve the pie on a decorative platter with a dusting of powdered sugar for an elegant presentation.
Pairing Recommendations
Pair this sweet and tart pie with a cup of hot tea or coffee for a delightful dessert experience.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual slices in the microwave for a few seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.
Nutrition Information
Calories per serving
320
Carbohydrates
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 30g
Fats
- Total Fat: 12g
- Saturated Fat: 5g
- Trans Fat: 0g
Proteins
- Protein: 4g
Vitamins and minerals
Vitamin A: 10% DV
- Vitamin C: 8% DV
- Calcium: 10% DV
- Iron: 6% DV
Alergens
Contains: Milk, Eggs, Nuts
Summary
This Impossible Rhubarb Streusel Pie is a rich and indulgent dessert that is high in carbohydrates and fats. It also provides a good source of protein and essential vitamins and minerals.
Summary
This Impossible Rhubarb Streusel Pie is a delightful dessert that is sure to impress your guests. With a creamy custard-like filling, tart rhubarb, and a crunchy streusel topping, this pie is a perfect balance of flavors and textures. Serve it warm with a scoop of vanilla ice cream for a truly indulgent treat.
How did I get this recipe?
The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, just like today, when I stumbled upon it in an old recipe book that had been tucked away in the back of my grandmother's kitchen cupboard. As I flipped through the pages, my eyes landed on a recipe titled "Impossible Rhubarb Streusel Pie." Intrigued, I read through the ingredients and instructions, feeling a sense of excitement bubble up inside me.
Growing up, rhubarb was always a staple in our household. My grandmother would often make rhubarb pies, crumbles, and jams, using the tart stalks from her garden. But this recipe was unlike anything I had ever seen before. It promised a pie that was both creamy and crunchy, with a streusel topping that would add a delicious contrast in texture.
Eager to try my hand at making this pie, I gathered the ingredients and set to work in the kitchen. I mixed together the flour, sugar, and milk for the base, then folded in the chopped rhubarb, which had a beautiful pink hue. As the pie baked in the oven, the sweet scent of cinnamon and nutmeg filled the air, making my mouth water in anticipation.
When the timer finally dinged, I pulled the pie out of the oven and marveled at its golden, crumbly topping. I couldn't wait to take a bite and savor the blend of flavors and textures that I had worked so hard to create.
As I sat down at the kitchen table with a slice of the pie in front of me, I closed my eyes and took a bite. The creamy filling melted in my mouth, while the crunchy streusel topping added a satisfying crunch. The tangy rhubarb provided a burst of flavor that danced on my taste buds, creating a symphony of tastes that I had never experienced before.
I knew in that moment that this recipe would become a staple in my own kitchen, a dish that I would make for my family and friends for years to come. I made a mental note to write down the recipe in my own recipe book, so that I could pass it down to future generations, just like my grandmother had done for me.
Over the years, I have made the Impossible Rhubarb Streusel Pie countless times, each time tweaking the recipe to suit my tastes. Sometimes I would add a dollop of whipped cream on top, or serve it warm with a scoop of vanilla ice cream. No matter how I chose to enjoy it, the pie never failed to bring a smile to my face and warm my heart.
As I grew older, I found myself sharing the recipe with friends and neighbors, who would always ask for seconds and beg for the secret to making such a delicious dessert. I would laugh and tell them that the key ingredient was love, passed down through generations of women in my family who had a passion for cooking and creating delicious meals.
Now, as I sit in my kitchen, surrounded by the aromas of cinnamon, nutmeg, and rhubarb, I can't help but feel grateful for the memories and traditions that this recipe has brought into my life. It is a reminder of the joy that comes from sharing good food with loved ones, and the simple pleasures that can be found in a homemade dessert.
So the next time you find yourself in the kitchen, looking for a new recipe to try, why not give the Impossible Rhubarb Streusel Pie a chance? I promise you won't be disappointed. And who knows, maybe one day you'll pass it down to your own loved ones, creating new memories and traditions that will last for generations to come.