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

In 2 quart microwave safe casserole, combine 1 1/4 cups water, the brown sugar, 1/4 cup of the granulated sugar, cornstarch and 3 tablespoons of butter. Add the sliced rhubarb. Microcook, uncovered on 100% power for 7 to 9 minutes or until mixture is thickened and bubbly, stirring after every minute. Cover casserole to keep warm.

In a bowl combine the flour, 1/4 cup of granulated sugar, baking powder and salt. In a custard cup, microcook the 1/4 cup butter until melted, and add to the dry ingredients with the milk. Mix until just blended. Drop batter by rounded tablespoonfuls onto hot rhubarb mixture. Cover with waxed paper, cook 5 to 6 minutes until dumplings are done, giving the dish a half turn once. Stir together the 2 teaspoons of sugar with cinnamon and sprinkle over dumplings. Serve warm. Makes 8 servings, 318 calories per serving.