Rhubarb Custard Crisp

This is really a pie I do but for the New Hampshire Egg fest I adapted it to a crisp. It is just my pie with out the crust
for the pie part:
3 eggs beaten
3 tbs milk
1 1/2 cup sugar
1/4 c flour
3/4 tsp nutmeg
4 cups cut up rhubarb

for the crisp:
1 cup chopped walnuts
1 cup rolled oats
1 stick of butter
1 tsp cinnamon
1/4 c flour
1/2 c brown sugar
dump the rhubarb in a 9 inch pie pan. I have a heavy cast iron one I use. or a 9 inch sq or a small rectangle pan. mix the rest of the pie ingredients and pour over the rhubarb. mix all the crisp topping mixer till crumbly. spread over the top of the rhubarb and bake at 400 indirect until the center is not milky looking. about 40 minutes. varies by the pan you use.this is sweet and tart and with vanilla ice cream mmmm...



with the round pans you don't have to worry about burnt corners if you forget to turn it a few times while cooking.