Ingredients
| 1/2 | cup plus 1 tablespoon butter, divided |
| 1 1/2 | cups sugar |
| 1/2 | teaspoon nutmeg |
| 2 | eggs, beaten |
| 3 | cups rhubarb, diced |
| 1 | unbaked pie shell |
| 1/2 | cup flour |
| 1/3 | cup oatmeal |
| 1/3 | cup brown sugar |
| cinnamon |
Instructions
Cream together 1 tablespoon butter, sugar and nutmeg, then mix in eggs. Fill unbaked pie shell with diced rhubarb, then add custard mixture. Bake at 450 degrees F for 10 minutes. Meanwhile, mix ½ cup butter, flour, oatmeal and brown sugar into a crunch topping. Break topping into chunks over top of pie. Bake pie at 350 degrees F for 30 more minutes then sprinkle with cinnamon. Serves 8
