Frog Hair Pie

• 1 1/4 cups rhubarb, sliced into 1/2-inch pieces
• 1 cup sugar
• 1/4 cup water
• 4 teaspoons cornstarch
• 1 cup flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 3 tablespoons butter, softened
• 1 egg, beaten
• 3 tablespoons milk

1. Preheat your oven to 400u0b0F.
2. Combine the rhubarb, sugar. 1/4 cup water and the cornstarch in a large bowl .Stir to dissolve the sugar. Allow to stand for 10 minutes. Pour the mixture in a heavy saucepan and cook over medium heat until thickened. Stir often. Transfer the cooked mixture to a 8X8X2 baking dish and set aside.
3. Combine the flour, sugar, baking powder, and cinnamon in a bowl. Cut in the softened butter with a fork until incorporated. Set aside.
4. Beat together the egg and milk until frothy, and add it to the flour mixture while stirring just enough to moisten. Drop the topping onto the rhubarb mixture creating 6 mounds. Bake for 20-25 minutes until topping is browned.
5. "Any Taggart will tell you to serve this while still warm topped with french vanilla ice cream. You should always do what a Taggart tells you! I know, I married one." -dnelson.

rhubarb, sugar, water, cornstarch, flour, sugar, baking powder, cinnamon, butter, egg, milk

Taken from www.food.com/recipe/frog-hair-pie-259330 (may not work)