Rhubarb Tart / Pudding

I suppose that you could use just about any fruit for this, but rhubarb works so well. I've used fresh and frozen rhubarb, both with success...

Preheat oven to 350F.
Mix together the following in a bowl:
3 cups rhubarb, diced or sliced
3/4 cup brown sugar
1/4 ts. ground cinnamon
1/4 ts. ground nutmeg
Set aside.

In another bowl, make the topping:
1 Tb. unsalted butter
1 cup sugar (ultrafine or superfine is awesome, but regular granular will work)
1 whole egg, beaten
1/2 cup A/P flour
1/4 ts. salt
Mix together, making sure the butter is evenly distributed throughout the mix.

In an oven proof dish, spread the rhubarb filling evenly over the bottom.
Crumble the topping evenly over the rhubarb.
Place in the 350F oven for 40 minutes.
If you're using frozen rhubarb, turn off the oven after 40 minutes and let the tart continue to bake as the oven cools. This allows the topping that was in contact with the frozen fruit to completely bake.

Enjoy!