The perfect dessert for your rhubarb.

FOR BISCUIT TOPPER:

Combine:

1 c. flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt

With your hands, mix in 1/4 cup of butter until batter is crumbly. Combine 1/4 cup milk and 1 slightly beaten egg. Add to dry ingredients and just stir until moistened. Set aside.

1 c. sugar
2 tbsp. cornstarch
2 tbsp. water
1/4 tsp. cinnamon
2 tbsp. butter
4 c. of 1-inch sliced rhubarb

Combine above ingredients, bring to boil and simmer until rhubarb is tender. Pour rhubarb into 8 or 9 inch round or square baking dish. Spoon Topper in about 6-8 mounds. Bake at 400 degrees for 20 to 25 minutes.