Rhubarb Custard Crisp #6 - cooking recipe

Ingredients

Bottom layer
4 cups rhubarb, cut sm.
1 1/2 cups sugar
1/3 cup dry tapioca
3 eggs
1/2 teaspoon salt
2 2/3 tablespoons cream
1/4 teaspoon nutmeg
Topping
3/4 cup flour
1 cup sugar
1/3 cup softened butter

Preparation

Preheat oven to 350F Mix rhubarb, sugar and tapioca in a medium bowl.
Allow to set 5 minutes, stirring occasionally.
Beat eggs well and add salt and cream.
Pour into a 9 x 12 inch greased pan or glass baking dish.
Sprinkle with nutmeg.
Blend together crisp ingredients, sprinkle on top of filling.
Bake 40-60 minutes.