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!!!
- 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.
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 quick Thanks 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. Barb Waterloo, 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!!