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Rhubarb Crumb Pie Recipe

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This recipe for Rhubarb Crumb Pie is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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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