Recipe - Rhubarb Streusel Pie

STREUSEL TOPPING
2 tablespoon Butter; firm
One half cup Bisquick
One fourth cup Brown sugar; packed
One fourth cup Nuts; chopped

FILLING
16 ounce Frozen rhubarb;thawed drain
Three fourths cup Milk
2 Eggs
1 cup Sugar
One half cup Bisquick
2 tablespoon Butter; softened
1 teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg

Heat oven to 375. Grease a 9" pie plate. Prepare Streusel Topping;
reserve. Arrange rhubarb evenly in plate. Beat remaining ingred. til
smooth 15 sec. on high in blender. Pour into plate. Sprinkle evenly with
Streusel Topping. Bake until knife inserted in center comes out clean,
about 40 minutes. Serve with sweetened whipped cream if desired. STREUSEL
TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in
nuts. HIGH ALT Grease a 10" plate. Increase rhubarb to 2 1/23 c.
Decrease baking mix to One fourth c.; add One fourth c. Flour.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini