4 c. rhubarb
1 c. sugar
1/4 c. flour
1/2 tsp. cinnamon
2 tbsp. water

TOPPING:

1 c. flour
1/2 c. light brown sugar
1/2 c. butter

Cut rhubarb in 1/2 inch pieces. Combine rhubarb, sugar, flour and cinnamon, mix. Add water. Turn into casserole dish. Prepare topping.

Mix flour, light brown sugar and butter-like coarse corn meal. Spread over rhubarb. Bake at 375 degrees for 30 to 35 minutes. Can be served plain or with vanilla ice cream.