Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, cinnamon, flour and eggs in a large bowl. Stir in rhubarb and black currant filling to coat. Spread evenly over the baked crust when it comes out of the oven.
1 cup white sugar, 1 teaspoon of ground cinnamon, 2 eggs, 3 cups chopped fresh rhubarb, 1 jar Plaid Shirt Farms Black Currant Jam, 1/4 cup all-purpose flour