"Hunger is the best sauce in the world."--Cervantes

Rhubarb Crumb Pie Recipe

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This recipe for Rhubarb Crumb Pie, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irene McCabe
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 unbaked 9" unbaked pie crust
4 cups chopped fresh or frozen rhubarb
3/4 c. water
1 (4 serv) pkg Vanilla cook and serve pudding mix
3/4 c. Splenda
6 Tbsp. Bisquick Reduced Fat Baking Mix
2 Tbsp. & 2 tsp. light margarine

Directions:
Directions:
Preheat oven to 350. Place pie crust in a 9" pie plate. In a large saucepan, combine rhubarb and 1/4 c. water. Cover and cook on medium heat for 6 minutes or until rhubarb is soft, stiffing occasionally. In a small bowl, combine dry pudding mix, 1/4 c. Splenda, and remaining 1/2 c. water, using a wire whisk. Blend pudding mixture into rhubarb mixture, using wire whisk. Continue cooking for 5 min or until mixture thickens and starts to boil, stirring constantly with wire whisk. Pour hot rhubarb mixture into prepared pie crust. In a medium bowl, combine baking mix, remaining 1/2 c. Splenda, and margarine. Mix with a fork until mixture is crumbly. Sprinkle crumb mixture evenly over rhubarb mixture. Lightly spray top with butter-flavored cooking spray. Bake for 30 minutes. Place pie plate on a wire rack and let set for at least 1 hr. Cut into 8 servings.

Personal Notes:
Personal Notes:
181 calories

 

 

 

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