Recipe for Rhubarb Cream Pie
This delicious sweet and tart pie is perfect with a scoop of ice cream on top!
Servings 8 servings
Calories 220kcal
Ingredients
- 3 cups diced rhubarb
- ½ cup Bisquick
- ¾ cup sugar
- 1 tablespoon cornstarch
- 1 cup heavy cream
- ⅛ teaspoon cinnamon
- ⅛ nutmeg
- 1 premade 9-inch pie crust
Instructions
- Preheat the oven to 350 degrees.
- Wash the rhubarb. (No need to peel it.) Chop it into small pieces ½ inch pieces. Measure 3 cups, pour the chopped rhubarb into the unbaked pie crust. Spread it evently.
- In a large mixing bowl, add the bisquick, sugar, cornstarch, cinnamon and nutmeg. Combine the ingredients with a fork.
- Next add the heavy cream and whisk together until smooth.
- Pour over the rhubarb. Place the pie on a lined baking sheet (just in case it bubbles over). And place in the preheated oven for 50-60 minutes.
- The pie is done when the sides are golden brown. The center may be slightly jiggly. Keep an eye on the pie crust. If it gets too brown, cover the crust with aluminum foil halfway through baking.
- Allow to cool completely on the counter. Then refrigerate for 2 hours before serving. Delicious with a scoop of ice cream!
Nutrition
Calories: 220kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 106mg | Potassium: 173mg | Fiber: 1g | Sugar: 21g | Vitamin A: 484IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 0.4mg
