1 1/2 c. flour
1/4 c. sugar
1/2 c. milk
1/4 tsp. salt
1/2 tsp. cinnamon
3 tbsp. butter
1 egg
1 1/2 tsp. baking powder
1/2 tsp. vanilla
5 tbsp. butter (cut in sm. pieces)
3 c. thinly sliced rhubarb
3/4 c. brown sugar

Preheat oven to 400 degrees. Grease a 9 inch square pan.

Combine flour, sugar, baking powder and salt. Rub butter into dry ingredients with finger tips until mixture resembles corn meal. In small bowl, beat egg with milk and vanilla. Stir into dry ingredients until just blended. Spread batter into pan, scatter rhubarb over top, press in gently. Melt butter, stir in brown sugar and cinnamon. Sprinkle over rhubarb.

Bake for 25-30 minutes until pick is clean. Cool for 10 minutes; serve warm. (9 servings - 270 calories.)