Combine topping ingredients in a medium mixing bowl, blend ingredients with hands until mixture is thoroughly blended, there will still be small chunks of butter throughout.

Press ½ the mixture into a round or square 9-inch baking dish

cover crumb mixture with sliced rhubarb, set aside

In a small saucepan combine sugar, cornstarch, water, vanilla, and lemon juice

Cook over medium heat until thick and clear, stirring frequently

Pour hot mixture over rhubarb and top with remaining crumb mixture

Bake in a 350 degree oven for 50-60 minutes, or until top is golden brown

Preheat oven to 350 degree

Mix milk and lemon juice together in a small bowl, set aside

In a medium bowl, blend together dry ingredients, set aside

In a separate bowl, cream together sugar, butter and egg until smooth

Add flour mixture to creamed mixture and combine, add milk mixture, blend until mixture is smooth

Add cubed rhubarb, and mix with a spoon until combined

Pour batter into a 8 X 11-inch baking dish, sprinkle mixed topping of sugar and cinnamon over batter

place baking dish on center rack in hot oven, bake for 20 minutes, rotate the dish then bake additional 20 minutes, or until tooth pick out clean

Cool and cut into squares