Rhubarb Coffeecake

1 pkg  dry yeast, softened in  1/4  cup warm water
1/2  cup  milk, scalded
1/4  cup sugar
2  Tbs  butter
1  tsp  salt
2-1/2  cups  flour
1  egg
Melted butter, cinnamon and sugar

Add sugar, salt, and butter to milk. Cool to likewarm. Add flour to make a thick batter. Mix well. Add yeast and egg. Beat well. Add enough flour to make soft dough. Knead. Cover and let rise in a greased bowl.

Punch down. Let rest 10 minutes. Pat 3/4 of dough in bottom of greased 9" round pan. Brush with melted butter. Sprinkle with cinnamon and sugar, mixed together. Spread filling evenly over the batter. Roll remaining dough 1/4" thick and cut into strips to make lattice. Let rise until double. Bake @350 for 35 min.

Filling:
1/2  cup  sugar
1  Tbs  flour
1-1/2  cups diced rhubarb
2  Tbs  water

Combine all together. Cook until tender.