Crumb Top Rhubarb Pie

• 1 pie shell
• 1 14 cups white sugar
• 3 tablespoons cornstarch
• 12 teaspoon cinnamon
• 14 teaspoon nutmeg
• 4 cups rhubarb, chopped
• 23 cup pecans, chopped
• 1 cup flour
• 23 cup white sugar
• 12 cup butter

1. In a large mixing bowl combine, sugar, cornstarch, cinnamon and nutmeg.
2. Stir in Rhubarb and coat with the sugar mixture.
3. Place sugar rhubarb mixture in the pie shell, and sprinkle with pecans.
4. Set aside.
5. For the topping, mix up flour and sugar.
6. Then cut in the butter until crumbly.
7. Sprinkle the topping over the rhubarb mixture.
8. Cover the edge of crust with aluminum foil.
9. Bake in a 400 degree oven for 50-60 minutes until bubbly.
10. If desired remove the aluminum foil for the last 10 minutes of baking.

pie shell, white sugar, cornstarch, cinnamon, nutmeg, rhubarb, pecans, flour, white sugar, butter

Taken from www.food.com/recipe/crumb-top-rhubarb-pie-367015 (may not work)