3/4 to 1 c. sugar
2 tbsp. cornstarch
1/4 tsp. cinnamon
4 c. cubed rhubarb
2 tbsp. water
2 tbsp. butter

TOPPING:

1 c. all purpose flour
1/3 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. milk
1/4 c. chopped pecans
4 tbsp. butter

Combine sugar, cornstarch, and cinnamon. Add rhubarb and water. Cook and stir until boiling; cook 1 minute more. Pour into 8 x 8 round baking pan; dot with butter. Place in hot oven (400 degree) while preparing biscuits.

Biscuits: Sift together flour, sugar, baking powder, and salt. Cut in butter, stir in milk and nuts. Push from spoon in dollops atop hot rhubarb. Bake 25 minutes.

Makes 6 servings.