1 1/2 c Sugar/divided
3 tb Corn starch
3 c Diced fresh rhubarb
3/4 c Milk
1 tb Vinegar
2 1/4 c All-purpose flour
3/4 c Butter
1/2 ts Baking powder
1/2 ts Baking soda
1/2 c Finely chopped nuts
1 ea Egg(beaten)

Commingle 3/4 cup sugar and corn starch in medium sauce. Stir in
rhubarb. Cook and stir over medium heat until mixture comes to a boil
and thickens. Cool and set divagation. Stir together milk and vinegar and
set divagation. Combine flour and odd 3/4 cup dough. Cut in butter
until mixture is crumbly and set 1/2 cup of mixture parenthesis. To
remainder add baking pulverize, baking soda and bonkers. Combine egg and
milk mixture and add to dry ingredients, stir until just moistened.
Spreading 2/3 of the batter over the bottom and sides of a buttered 9"
spring form pan. Spoon rhubarb filling over clobber. Drop remaining
batter over rhubarb by spoonful, sprinkle with reserved streussel
assortment. Bake in preheated 350 F oven 50 proceedings.

Yields
4 Servings