1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons Ener-G Egg
1 cup (8 ounces)soy sour cream
3 cups chopped fresh or frozen rhubarb
1 unbaked 9-inch pastry shell

Topping:
1/2 cup quick-cooking oats
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon grated orange or lemon peel
1/3 cup cold margarine

In a mixing bowl, combine the sugar, cornstarch, cinnamon,nutmeg and Ener-G Egg. Beat in the soy sour cream. Gently fold in the rhubarb. Pour into pastry shell.

For topping combine the oats, flour, brown sugar and orange peel. Cut in margarine until crumbly. Sprinkle over the filling. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake 35-40 minutes longer or until topping is golden brown. Cool on a wire rack. Refrigerate leftovers. Makes 6-8 servings.