Rhubarb Dumplings

 3/4 c. brown sugar

 1/4 c. granulated sugar

 3 tbsp. cornstarch

 3 tbsp. margarine

 3 c. sliced rhubarb

 1 1/4 c. plain flour

 1/4 tsp. salt

 1/4 c. granulated sugar

 1-1/2 tsp. baking powder

 1/4 c. margarine

 1/3 c. milk

 2 tsp. granulated sugar

 1/4 tsp. cinnamon

 In a 2 quart casserole, combine 1 1/4 cups water, brown sugar, 1/4 cup white sugar, cornstarch, 3 tablespoons margarine. Add rhubarb, microcook uncovered on high 7 to 9 minutes, or until thickened and bubbly. Stirring after every minute. Cover to keep warm. In a bowl combine flour, 1/4 cup granulated sugar, baking powder, salt, melt remaining margarine and add to dry ingredients with milk. Mix until blended. Drop rounded tablespoons into hot mixture. Cover with wax paper. Cook 5 to 6 minutes or until done on high. Give dish 1/2 turn once. Stir 1/4 teaspoon cinnamon and 2 teaspoons sugar, sprinkle over dumplings. Serve warm.

 8 servings.