3/4 c. packed brown sugar
1/4 c. granulated sugar
3 tbsp. cornstarch
3 tbsp. butter
3 c. sliced rhubarb
1 1/4 c. all purpose flour
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. ground cinnamon

In a 2 quart microwave safe casserole combine 1/1/4 cups water, the brown sugar, the first 1/4 cup granulated sugar, cornstarch and the 3 tablespoons butter. Add the sliced rhubarb. Microwave uncovered on high 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 flour, remaining 1/4 cup granulated sugar, baking powder and 1/4 teaspoon salt. Microwave the 1/4 cup butter and add to dry ingredients with the milk. Drop by rounded tablespoonfuls onto hot rhubarb mixture. Cover with wax paper. Micro for 5 to 6 minutes or until dumplings are done, turning dish a half turn once. Stir together sugar and cinnamon; sprinkle over dumplings. Serve warm with ice cream, if desired. Makes 8 servings.