From Paulette Vickery's Recipe Collection

Bisquick, Rubbarb Strusel Pie

pies

2 tablespoon butter
1/2 cup bisquick
1/4 cup packed brown sugar
1/4 cup nuts, chopped
1 pkg frozen rubbarb, drained
1 cup sugar
1/2 cup bisquick
3/4 cup milk
2 each eggs
2 tablespoon butter, softened
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Cut butter into bisquick and brown sugar, until crumbley. Stir in nuts, and set aside. Preheat oven to375 degrees. Grease 9 inch pie plate. Prepare and arrange rubbarb evenly in pie plate. (One 16 ounce package frozen rubbarb, well drained, which is 2 1/2 cups, or 2 cups fresh rubbarb, cut into 1/2 inch pieces, can be used.) Stir remaining ingredients in bowl with fork until blended. Pour into pie plate. Sprinkle evenly with strusel topping. Bake 40 minutes, or until knife inserted in center comes out clean. Serve with whipped cream if desired.

Yield: 8 servings





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