1/2 c. butter
1 c. sugar
2 eggs
1/2 tsp. nutmeg
1 1/2 c. sm. toasted bread crumbs
2 c. corn flakes
4 c. diced rhubarb

Blend butter and sugar; add eggs and beat well. Stir in nutmeg, vanilla, bread crumbs and corn flakes. Spread half of mixture on greased Pyrex shallow 2 quart pan. Arrange rhubarb on top, then cover with remaining creamed mixture. Bake at 375 degrees for about 25 minutes or until rhubarb is done. Serve with ice cream while still warm.