-STREUSEL TOPPING-
2 tb Butter; firm 1/4 c Brown sugar; packed
1/2 c Bisquick 1/4 c Nuts; chopped
FILLING
16 oz Frozen rhubarb;thawed drain 1/2 c Bisquick
3/4 c Milk 2 tb Butter; softened
2 Eggs 1 ts Ground cinnamon
1 c Sugar 1/4 ts 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 1/2-3 c. Decrease baking mix to 1/4 c.; add 1/4 c. Flour.
Yields
6 servings