3 tablespoons tapioca or 2 tablespoons cornstarch
1 egg, beaten
8 ounces refrigerated crescent rolls
3 cups chopped fresh or frozen rhubarb, thawed and well drained
1 cup granulated sugar

Topping
1/2 to 1 cup chopped nuts
1/2 cup granulated sugar
1/3 cup flour
1 small box instant vanilla pudding and pie filling
1/2 teaspoon cinnamon
6 tablespoons butter

Preheat oven to 375 degrees F.

Soften tapioca in beaten egg for 5 minutes.

Separate crescent dough into two large rectangles. Place in ungreased 13 x 9-inch pan. Press dough to cover bottom, sealing perforations.

Combine egg mixture, rhubarb and sugar; mix well. Spoon rhubarb mixture over dough.

Combine topping ingredients, mix until crumbly. Sprinkle over rhubarb mixture. Bake for 35 to 40 minutes until golden brown.

Serve warm or cool with whipped cream or ice cream.

Serves 12.