1 c. flour
1/2 c. brown sugar
1/2 c. butter
1 lb. fresh rhubarb, cut into 1/2 inch slices (about 4 c.)
3/4 c. sugar
2 tsp. quick-cooking tapioca
1/2 tsp. cinnamon
1/8 tsp. nutmeg
Whipped cream

Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Combine rhubarb, sugar, tapioca, cinnamon and 1/8 teaspoon nutmeg in 2-quart baking dish; mix well. Sprinkle evenly with flour mixture. Bake in preheated 375 degree oven until rhubarb is tender, sauce is bubbly and topping is brown and crisp, about 35 minutes. Serve warm with whipped cream, sprinkled with nutmeg.