4 cups cut fresh rhubarb (about 1 lb.)
3/4 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup All-Bran cereal
1 1/2 cups sugar, divided
1/4 cup (1/2 stick) butter softened
1/2 cup milk
1 tbsp. cornstarch
1/4 tsp. salt
1/2 cup boiling water

Spread chopped rhubarb evenly in bottom of greased 8x8-inch pan.

Sift together flour, baking power and salt. Combine with bran flakes.

Blend 3/4 cup sugar with butter. Add sifted dry ingredients alternately with milk, mixing well after each addition. Spread over rhubarb in pan.

Combine remaining 3/4 cup sugar with cornstarch and salt; sprinkle over batter. Pour boiling water over all.

Bake at 375°F for about an hour. Serve warm or cold with cream, if desired.

Submitted by: Brenda K.