Mix everything, let sit for 10minutes so that the cream of wheat will absorb.
Bake on 350F for 20-30min.
Dice rhubarb and cook with the sugar until jam consistency. Mix cornstarch with a bit of vanilla extract, and add to the rhubarb.
Cream butter with sugar, and add the dry ingridients.
To a lined loaf pan, press x cup of the crumble. Spread the rhubarb compote and sprinkle x cup of the crumble on top.
Bake for 35min on 350F.
Credit: Butter Celebrates Cookbook – Rhubar