Rhubarb Crescent Crunch

3 tablespoon 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 all-purpose flour
1 small box instant vanilla pudding and pie filling
1/2 teaspoon cinnamon
6 tablespoons butter

Heat 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.