Mock Rhubarb Pie

Mock Rhubarb Pie

  • Prep Time: 20 mins
  • Total Time: 50 mins
  • Servings: 6

    • About This Recipe

    “For those of us who do not “do” pie crusts, this is for you. Really easy to do. Serve with ice cream or whip cream and you’ve made a pie!!!”

    Ingredients

  • 1cuprhubarb, finely diced
  • 1/2 cupsugar
  • 1/2 cupflour
  • 1 1/2 teaspoonsbaking powder
  • 1/4 teaspooncinnamon
  • 1/2 cup pecans or 1/2 cupwalnuts, chopped
  • 1largeegg, lightly beaten
  • 1teaspoonvanilla

    • Directions

  • Sprinkle sugar over rhubarb in medium size bowl.
  • Sift flour, baking soda and cinnamon over top.
  • Mix in nuts, egg and vanilla until well combined.
  • Spread on a greased 8″ pie plate.
  • Bake at 350 for 25 to 30 minutes.
  • Serve warm.

    • Reviews

  • “Wonderfull rhubarb pie!!! without all the fuss and muss and not too sweet!! Didn’t change a thing, we loved it!! with a blurb of sour cream to top it off, a keeper Tebo!! thanks for sharing. UPDATE: Couldn’t resist tellin you Tebo, I keep getting requests for the “big rhubarb cookie”!!They really love it and it’s so easy and quickThanks again!!”

  • “I didn’t have the pecans or walnuts on hand so used slivered almonds, and it worked okay.I also tried to cut down on the sugar a bit, and used 1/2 “Splenda” and 1/2 sugar.I found it got more moist the second day, and was even better.BarbWaterloo, Ontario, Canada”

  • “This is really good and easy and delicious. I would suggest the sugar and rhubarb “marinate” together for longer before adding other ingredients so the rhubarb can sweeten up and soften a but. Really good warm with frozen vanilla yogurt!!”

  • “Mmmm, tasty! This “pie” was really quite good. I enjoyed every moist, flavourful mouthful! When I originally tasted the batter, though, it was quite bland – so I added an additional teaspoon of cinnamon, making it perfect. I also had to omit the nuts, but that’s because I’m allergic. Also, I was quite confused with the directions – the ingredients call for baking powder but the directions say baking soda (I used powder). Altogether, it was really good, and I’ll probably make it again! Thanks for sharing!”

  • “Quick, easy, mmm good.I probably used close to 2 cups of rhubarb, and it was cut large.It was a great quick treat to have after dinner.Next time I am going to try 4 cups of rhubarb and doubleing the rest of the ing. to get a thicker piece, hoefully it will be the same consistancy.I rhubarb was kinda dry, I cut it a few days ago, and i think that could make a diff.Also I noticed that the ing. call for baking powder, but the directions say baking soda…it almost threw me.All in all good stuff.”

  • “This didn’t really turn out like a pie, more like the “rhubarb cookie” another reviewer mentioned.Although this was an incredibly quick and simple recipe to put together, the “cookie” part of it was kind of spongy and bland.Not bad, just not really to our liking and we won’t be making it again.”

  • “Very good rhubarb pie! Next time we will add more rhubarb because we found it had to little in it. We love rhubarb!!”

  • “Really good, even our rhubarb hater ate it!I used Splenda Blend, and used about 1/3C of it!Thanx for posting.”

  • “Loved this as a quick ‘n’ easy rhubarb fix. Couldn’t keep husband or me out of the kitchen until it was all gone! I think it’s more of a cake than a pie but whatever you call it, it’s darn tasty!”

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