2 tbsp. flour
1 1/2 c. sugar
4 c. diced rhubarb
1/2 tsp. salt
2 tbsp. butter

Combine and pour into a well greased shallow casserole.

BISCUIT TOPPING:

6 tbsp. shortening
1 3/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1/2 c. milk

Cut shortening into sifted dry ingredients until like coarse meal. Make well in center and pour milk. Stir until mixed. Turn out onto board and knead just 6 times. Roll out in shape to cover casserole. Cut slits in dough, put over filling. Bake at 425 degrees for 20 minutes (until crust is light brown and rhubarb is tender).