Impossible Rhubarb Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups chopped fresh rhubarb1/2 cup egg substitute1 cup Silk Lite Vanilla Soymilk1/2 teaspoon cinnamon1 cup plus 2 tablespoons Heart Smart Bisquick 1/2 cup Splenda pourable3 Tablespoons Splenda Brown Sugar Blend2 Tablespoons (3/4 ounce) chopped pecans2 Tablespoons Move Over Butter
Preheat oven to 375*F. Spray a deep dish 9" pie plate with buttery spray. Spread rhubarb in bottom of pie plate. In a large mixing bowl, combine egg substitute, soymilk, cinnamon, 1/2 cup plus 2 Tablespoons Bisquick, and Splenda. Blend well with mixer. Pour mixture over rhubarb.
Topping: In a small bowl combine remaining 1/2 cup Bisquick, Splenda Brown Sugar Blend, and pecans. Stir well. Add Move Over Butter and mix well, to crumble. Evenly sprinkle the topping over the top of the pie. Bake for 45 minutes or until knife insterted in center comes out clean. Cool on a wire rack. Cut into 8 servings.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user PAULETTELORAINE.
Topping: In a small bowl combine remaining 1/2 cup Bisquick, Splenda Brown Sugar Blend, and pecans. Stir well. Add Move Over Butter and mix well, to crumble. Evenly sprinkle the topping over the top of the pie. Bake for 45 minutes or until knife insterted in center comes out clean. Cool on a wire rack. Cut into 8 servings.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user PAULETTELORAINE.
Nutritional Info Amount Per Serving
- Calories: 190.0
- Total Fat: 5.8 g
- Cholesterol: 0.2 mg
- Sodium: 334.9 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 1.0 g
- Protein: 5.2 g
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