Rhubarb Custard Pie with Strudel Topping From Dessert Every Night
1 Pillsbury refrig. unbaked 9 inch piecrust 1 (4 serv) pkg. Jello s/f vanilla cook and serve pudding mix 3/4 cup water 3 cups diced fresh or frozen rhubarb 6 tabl. Bisquick r/f baking mix 2 tabl. pourable Sugar Twin, or Sprinkle Sweet 1 tabl. + 1 tsp. reduced calorie margarine
Preheat oven 450 degrees. Place piecrust in a 9 inch pie plate. flute edges and prick bottom and sides with tines of a fork. bake 9 - 11 min. or until lightly browned. Place pie plate on a wire rack and allow to cool completely. In a large saucepan, combine dry pudding mix, water and rhubarb. Cook over medium heat until mixture thickens and rhubarb becomes soft, stirring often. Spoon hot mixture into piecrust. In a medium bowl, combine baking mix and Sugar Twin. Add margarine. Mix with a fork until crumbly. Evenly sprinkle mixture over top of rhubarb. Bake for 15 min. Lower heat to 350 degrees and continue baking for 30 minutes. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings.
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