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Rhubarb Crumble Impossible Pie

The ultimate winter dessert - and it's SO easy! - by Jane Ash
  • 20 Jul 2019
Rhubarb Crumble Impossible Pie
Prep: 15 Minutes - Cook: 40 Minutes - Easy - Serves 8-10
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You will need about 3 stalks rhubarb for this recipe. Wash and trim. Cut rhubarb into 1 ½ cm pieces. Anzac biscuits can be replaced with Butternut Snap Cookie, if you prefer.  

Ingredients

½ x 300g packet Anzac biscuits

½ cup desiccated coconut

½ cup quick oats

¼ cup plain flour

4 eggs

2/3 cup caster sugar

¼ cup golden syrup

125g unsalted butter, melted

2 cups milk

1 ½ cups chopped rhubarb (200g)

Whipped cream, to serve

Method

  1. Lightly grease a 23cm round ovenproof pie dish (6-cup capacity). 

  2. Process biscuits in a food processor to form fine crumbs. Transfer to a medium bowl. Stir in coconut, oats and flour. Set aside ¼ cup of the mixture for topping.

  3. Whisk eggs, sugar and syrup in a large bowl. Add butter and milk. Whisk until combined. Stir in remaining biscuit mixture. Pour into prepared dish. 

  4. Sprinkle reserved ¼ cup biscuit mixture over top. Scatter with rhubarb.  

  5. Cook in a moderate oven (180C) for about 40 minutes, or until golden and just set in the centre. Pie will still have a slight wobble. Remove. Stand for 20 minutes before serving.

  6. Serve warm with cream.

  • Baking
  • pie
  • sweet pies and tarts
  • rhubarb
  • crumble recipe
  • winter recipe
  • winter dessert recipes
  • Winter
Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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