This recipe comes from Mrs. Chard's Almanac Cookbook Hollyhocks & Radishes.
Blink-Of-An-Eye Rhubarb Pie
In just a couple blinks of an eye, you'll have a really good dessert... rather like a nice, crunchy, butterscotch brownie. It works with apples, too. Serve warm, topped with whipped cream or ice cream.
1 cup diced rhubarb
1/2 cup flour
1 teaspoon baking powder
3/4 cup sugar
1/2 cup chopped pecans or walnuts (I used pecans)
1 teaspoon vanilla
1 egg, lightly beaten
Preheat oven to 350º F.
Place diced rhubarb in a medium-sized bowl. Sift flour and baking powder over top. Add sugar, nuts, vanilla, egg. Mix altogether and spread in a buttered, 9-inch pie plate. Bake 25-30 minutes.
My notes: I just mixed everything together. My 9-inch pie plate said 1 quart on the bottom. The only reason I mention it is that my other 9-inch said .75 quart. I decided I'd go with the bigger one and it worked well. I used vegetable spray for the pan, and dotted the dessert with butter. This was excellent, and I didn't even have whipped cream or ice cream. I plan to make it again this rhubarb season.