Impossible Rhubarb Streusel Pie

• 1 (16 ounce) package frozen rhubarb, thawed and well drained (about 2 1/2 c)
• 3/4 cup milk
• 2 eggs
• 1 cup sugar
• 1/2 cup Bisquick baking mix
• 2 tablespoons margarine or 2 tablespoons butter, softened
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• STRUESEL TOPPING
• 2 tablespoons margarine or 2 tablespoons butter, firm
• 1/2 cup Bisquick baking mix
• 1/4 cup brown sugar, packed
• 1/4 cup nuts, chopped

1. Heat oven to 375 degrees.
2. Grease pie plate 9x1 1/4 inches.
3. Prepare struesel topping; reserve.
4. Arrange rhubarb evenly in plate.
5. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.
6. Pour into plate.
7. Sprinkle with struesel topping.
8. Bake until knife inserted comes out clean, about 40 minutes.
9. Serve with sweetened whipped cream if desired.
10. STRUESEL TOPPING INSTRUCTIONS.
11. Cut margarine into baking mix and brown sugar until crumbly.
12. Stir in nuts.

frozen rhubarb, milk, eggs, sugar, bisquick baking mix, margarine, ground cinnamon, ground nutmeg, struesel, margarine, bisquick baking mix, brown sugar, nuts

Taken from www.food.com/recipe/impossible-rhubarb-streusel-pie-180787 (may not work)