Combine dry pudding mix, brown sugar and cinnamon. Add to rhubarb in large saucepan; mix lightly. Stir in water. Bring to boil on medium heat, stirring frequently.
Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
Mix flour, granulated sugar, baking powder and salt in large bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk; stir until mixture forms soft dough. Drop by tablespoonfuls over rhubarb mixture.
Bake 45 to 50 min. or until rhubarb mixture is hot and bubbly, and biscuit topping is lightly browned. Cool.
Serve topped with thawed COOL WHIP LITE Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.