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
Method
Lightly grease a 23cm round ovenproof pie dish (6-cup capacity).
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.
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.
Sprinkle reserved ¼ cup biscuit mixture over top. Scatter with rhubarb.
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.
Serve warm with cream.
