Directions

1. Preheat oven to 400 degrees. Place rhubarb in a 9-inch pie plate, then add 2 tablespoons melted butter, 2 tablespoons flour, 1/8 Teaspoon salt, 1 teaspoon cinnamon, and 1/3 cup sugar and toss to coat.
2. In a separate bowl, combine 1 cup flour, baking powder, ¼ teaspoon salt, ¼ Teaspoon cinnamon, and 1 tablespoon sugar. Stir to combine, then cut in 4 tablespoons butter using a knife or fork until a crumbly consistency forms.
3. In a separate bowl, whisk together the egg and milk. Add it to the dry ingredients and fold together just until flour mixture is moist. Don’t over mix.
4. Using a large spoon, drop the batter on top of the rhubarb. It will form an uneven crust. Place in the over for 20 minutes or until biscuit topping is cooked through, and serve warm or at room temperature with ice cream or whipped topping.