2 tablespoon cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon butter, cut into small pieces
1 teaspoon ground cinnamon
Preheat oven to 400 degrees.
Lightly grease a 9-inch square baking dish; set aside.
In a saucepan mix the sugar and cornstarch; add the rhubarb and water. Stir to combine and bring to a boil. Cook, stirring, for 1 minute. Pour mixture into the prepared baking dish and dot with the pieces of butter. Sprinkle the cinnamon over the top.
Topping:
1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, beaten
2 tablespoons white sugar
In a medium mixing bowl sift together the flour, 1 tablespoon sugar, baking powder and salt. Cut in the butter until mixture resembles coarse crumbs.
In a small bowl mix together the milk and egg. All at once add to the flour mixture and stir just enough to moisten.
Drop by spoonfuls onto the rhubarb mixture and sprinkle with the 2 tablespoons of sugar.
Bake at 400 degrees for 20 minutes or until lightly browned and crisp.
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