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Rhubarb Impossible Pie 🍓✨

Introduction

There’s something magical about springtime rhubarb. Tart, vibrant, and refreshingly bold, this old-fashioned vegetable finds its way into gardens, farmers’ markets, and—most importantly—pies. Rhubarb Impossible Pie is a throwback to the days when pantry staples could create something seemingly “impossible”: a pie that forms its own crust as it bakes. With the tang of rhubarb, a custardy base, and a sweet crumbly streusel on top, this pie is not only nostalgic—it’s irresistible.

Whether you’re a seasoned rhubarb lover or tasting it for the first time, this pie will win hearts at any table.

A Brief History of Impossible Pie

“Impossible pies” rose to popularity in the 1970s and 1980s, thanks in large part to Bisquick, a pre-mixed baking blend created by General Mills. These pies earned their name because they form a soft crust and custardy center without the traditional pie dough. What seemed like a culinary trick was simply chemistry—Bisquick settles to form a thin crust as it bakes, separating slightly from the filling.

Rhubarb, on the other hand, has been cultivated for centuries, prized for its medicinal and culinary uses. Though technically a vegetable, its sour notes make it a perfect foil for sugar and spice in desserts.

Ingredients

🍰 For the Pie:

• 3 cups rhubarb, chopped (fresh preferred)
• 3 eggs
• 1/2 cup Bisquick (or substitute with a homemade mix of flour, baking powder, and shortening)
• 3 tablespoons melted butter
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 1 cup milk

🍯 For the Streusel Topping:

• 2 tablespoons cold butter, cut into pieces
• 1/2 cup Bisquick
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup walnuts, chopped (optional but encouraged)

Method & Instructions

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