For Biscuit Topper
Sift together 1 cup flour
2 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Cut in 1/4 cup butter till mixture resembles coarse crumbs.
Combine 1/4 cup milk and 1 slightly beaten egg.
Add all at once to dry ingredients, stirring just to moisten.
Combine 1 cup sugar
2 Tablespoons cornstarch
1/4 teaspoon cinnamon,
1 Tablespoon each water and butter
4 cups 1 inch slices rhubarb.
Bring to boil.
Cook and stir 1 minute.
Pour filling into a round 8 inch baking dish.
Immediately spoon on biscuit topper in 6 mounds.
Bake at 400 degrees for 20 to 25 minutes.
Serve warm with whipped cream or ice cream.
Enjoy this delicious dessert. 🍴