New Idea – July 29, 2019

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

1½ cups chopped rhubarb

(200g)

Whipped cream, to serve

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.

Impossibly good in every

way, these foolproof pies

are one of the easiest

desserts you’ll ever make

IMPOSSIBLE

PIES

Serves 8–10, Prep and Cook: 55 mins

Rhubarb Crumble Impossible Pie

You will need about

three rhubarb stalks for

this recipe. Wash and trim.

Cut rhubarb into 1½ cm

pieces. Anzac biscuits can

be replaced with Butternut

Snap Cookies, if you

prefer.

TIP

44

EATS