| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
German |
Pies, German, Desserts |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter; firm |
| 1/2 |
c |
Bisquick |
| 1/4 |
c |
Brown sugar; packed |
| 1/4 |
c |
Nuts; chopped |
| 16 |
oz |
Frozen rhubarb;thawed drain |
| 3/4 |
c |
Milk |
| 2 |
|
Eggs |
| 1 |
c |
Sugar |
| 1/2 |
c |
Bisquick |
| 2 |
tb |
Butter; softened |
| 1 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
INSTRUCTIONS
STREUSEL TOPPING
FILLING
Heat oven to 375. Grease a 9" pie plate. Prepare Streusel Topping;
reserve. Arrange rhubarb evenly in plate. Beat remaining ingred. til
smooth 15 sec. on high in blender. Pour into plate. Sprinkle evenly with
Streusel Topping. Bake until knife inserted in center comes out clean,
about 40 minutes. Serve with sweetened whipped cream if desired. STREUSEL
TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in
nuts. HIGH ALT> Grease a 10" plate. Increase rhubarb to 2 1/2-3 c.
Decrease baking mix to 1/4 c.; add 1/4 c. Flour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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