4 c. rhubarb slices
1 c. sugar
1/3 c. Bisquick
1 tsp. lemon peel
1/2 c. sugar
2 tbsp. butter
1 egg
1/2 tsp. baking powder
1/2 c. flour
1/4 tsp. salt
1/2 tsp. vanilla
1/2 c. coconut

Toss together rhubarb, sugar, Bisquick and lemon peel. Place in a 9 inch square pan. Bake at 375 degrees for 15 to 20 minutes. Make topping. Cream butter and sugar, add beaten egg. Sift all dry ingredients and add to creamed mixture with vanilla and coconut. Mix just until everything is blended. Spread completely over hot fruit. Bake at 375 degrees for 30 minutes or until golden brown. Serve warm or cold. You can substitute apples for rhubarb come fall.