Impossible Rhubarb Streusel Pie

Streusel Topping:
2 tablespoons firm butter
1/2 cup Bisquick
1/4 cup brown sugar, packed
1/4 cup chopped nuts

Filling:
16 ounces frozen rhubarb, thawed and drained
3/4 cup milk
2 eggs
1 cup granulated sugar
1/2 cup Bisquick
2 tablespoons butter, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Heat oven to 375 degrees F. Grease a 9-inch pie plate.

Prepare Streusel Topping; reserve.

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.

Streusel Topping: Cut butter into baking mix and brown sugar until crumbly; stir in nuts.

High Altitude: Grease a 10-inch plate. Increase rhubarb to 2 1/2 to 3 cups. Decrease baking mix to 1/4 cup; add 1/4 cup flour.