Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large mixing bowl combine, sugar, cornstarch, cinnamon and nutmeg. stir in rhubarb and coat with the sugar mixture. place sugar rhubarb mixture in the pie shell, and sprinkle with pecans. set aside. for the topping, mix up flour and sugar. then cut in the butter until crumbly. sprinkle the topping over the rhubarb mixture. cover the edge of crust with aluminum foil. bake in a 400 degree oven for 50-60 minutes until bubbly. if desired remove the aluminum foil for the last 10 minutes of baking.

Target recipe: preheat oven to 450°f. combine sugar, flour and egg;add to rhubarb. prepare pastry and line a 9" pie plate, reserving some for top crust. add rhubarb mixture and cover with top crust;seal and flute edges. make slits in top crust to allow steam to escape. if desired, make a lattice top with top crust. bake in oven for 10 minutes; reduce temperature to 350f and continue baking 40 to 50 minutes longer or until rhubarb is cooked and pastry is a golden brown.