1/2 c. butter
1 1/4 c. sugar
2 eggs
1/2 tsp. nutmeg
1/2 tsp. vanilla
2 c. toast cubes
4 c. Corn Total cereal
4 c. diced rhubarb

Blend butter and 1/2 cup sugar together thoroughly. Add eggs and beat. Stir in nutmeg, vanilla, toast, and cereal. Spread half of mixture in buttered baking pan. Arrange rhubarb over the top and sprinkle with remaining sugar and cover with remaining mixture. Bake at 375 degrees about 40 minutes or until rhubarb is tender and top is golden brown. Serve warm in bowls garnished with whipped cream if desired.