Rhubarb Crumble Pudding

Crust:
Mix:
1 1/2 c. flour
1/2 t. salt
1/4 t. cinnamon
1/2 c. sugar

Cut in:
1/3 c. butter until mixture is crumbly

Filling:
4 c. rhubarb cut into 1 inch pieces
1 T. lemon juice
1 c. sugar
1/8 t. salt


Spread half of the flour mixture over the bottom of an 8 inch square pan and press down firmly.
Spread rhubarb mixture over the flour mixture.
Spread remaining flour mixture over the rhubarb mixture.

Bake at 375ºF   45-50 minutes