Ingredients[]
Topping[]
- 2 tbsp butter; firm
- ½ cup Bisquick
- ¼ cup brown sugar; packed
- ¼ cup nuts; chopped
Filling[]
- 16 oz frozen rhubarb; thawed, drained
- ¾ cup milk
- 2 eggs
- 1 cup sugar
- ½ cup Bisquick
- 2 tbsp butter; softened
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Directions[]
- Heat oven to 375°F.
- Grease a 9" pie plate.
Topping[]
- Prepare streusel topping by combining all the topping ingredients; reserve.
Filling[]
- Arrange rhubarb evenly in plate.
- Beat remaining ingredients until smooth 15 seconds 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.