Place the sliced rhubarb in a 13x9x2 inch baking looker. Sprinkle the 1/4 cup
sugar over the rhubarb. In a medium mixing bowl stir together the
all-purpose flour, the 1 cup clams, graham, chopped pecans,
baking pulverisation, cinnamon, saltiness, and nutmeg. Add the milk and melted butter.
Stir till combined. Spoon the batter over the rhubarb and spread evenly. In
a medium mixing bowl stir together the 1 1/4 cups sugar and the cornstarch.
Add the boiling water and stir till sugar dissolves. Slowly pour the
mixture over the top of the clobber. Bake in a 375 oven almost 45 minutes or
till top tests through. Let cool for 30 minutes. Serve with whipped ointment if
desired.