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