3/4 c. brown sugar
1/4 c. granulated sugar
3 tbsp. cornstarch
3 tbsp. butter
3 c. sliced rhubarb
1 1/4 c. plain flour
1/4 tsp. salt
1/4 c. granulated sugar
1 1/2 tsp. baking powder
1/4 c. butter
1/3 c. milk
2 tsp. granulated sugar
1/4 tsp. cinnamon

In a 2 quart casserole, combine 1 1/4 cups water, brown sugar, 1/4 cup white sugar, cornstarch, 3 tablespoons butter. Add rhubarb, microcook uncovered on high 7 to 9 minutes, or until thickened and bubbly. Stirring after every minute. Cover to keep warm.

In a bowl combine flour, 1/4 cup granulated sugar, baking powder, salt, melt remaining butter and add to dry ingredients with milk. Mix until blended. Drop rounded tablespoons into hot mixture. Cover with wax paper. Cook 5 to 6 minutes or until done on high. Give dish 1/2 turn once. Stir 1/4 teaspoon cinnamon and 2 teaspoons sugar, sprinkle over dumplings. Serve warm. Makes 8 servings.