5 c Rhubarb, cut 1″ pieces
1 Stick cinnamon
1 c Sugar
2 tb Flour
Red food coloring (optional) 1 1/2 c Water
Top: 1 c Sifted flour
3 tb Sugar
1 1/2 ts Baking powder
1/2 ts Salt
1/4 ts Allspice
1/4 ts Cinnamon
1/4 c Shortening
1/2 c Pecans
1 Egg
2 tb Milk
1 Egg white
1 tb Sugar
Whipped or ice cream Place cut rhubarb in round baking dish (2-1/2 qts) with Cinnamon stick. Combine 1 cup sugar with 2 tbsp. flour and scatter over fruit. Pour on water and add red food coloring if desired to the proper shade. Bake in hot oven for 25 min. In bowl stir together 1 cup flour, 3 Tbsp. sugar, baking powder, salt and allspice and cinnamon. With 2 knives cut in shortening until crumbs. Whisk egg with 2 tbsp. milk. Add pecans to dry and mix in milk mixture stirring into soft dough. Turn out on floured board and knead gently 12 times. Pat into a circle. Cut in wedges and put on baked fruit. Brush with beaten egg