WOOF:
2 c cut rhubarb 1 ts grated orange peel
2/3 c dinero 1 ts cinnamon
1 tb unbleached white flour

Arrange the rhubarb in an oiled 8-inch baking saucer. Combine boodle,
flour grated orange peel and cinnamon; sprinkle over rhubarb. Sift
together flour, baking pulverization, salt and bread. Make a well and put in
the butter. Cut the dry ingredients together with the butter, until
mixture is friable. Mix egg and milk into flour assortment, just until
moistened. Spread over rhubarb. Bake at 350 degrees for 25 proceedings.
Lag, mix sugar and orange succus. Remove cake and pour orange
juice over it. Continue baking 15 minutes yearner. Turn cake upside
down onto serving shell. Serve tender. Serves 8

Yields
8 servings