1 c. sugar
1/3 c. pancake flour
1 tsp. grated lemon peel
4 c. cut rhubarb
3/4 c. pancake flour
2/3 c. sugar
1 egg, beaten
1/4 c. melted butter

Toss the 1 cup sugar, flour and lemon peel together lightly. Add the rhubarb. Put in a 9 inch square greased pan. Mix the remaining pancake flour, sugar and egg together until coarse and crumbly. Put over the first layer. Drizzle the butter over top of that. Bake at 375 degrees for 35 to 40 minutes.