Here's my recipe for rhubarb crunch...we love this in the spring, or anytime. 8 cups of rhubarb, sprinkled with 1/2 cup of flour, 1/3 cup sugar, and 2 - 3 Tablespoons cinnamon. Layer in pan, cover with 1 cup rolled oats, 1 cup flour, 1/3 cup brown sugar, 1 Tbsp. cinnamon and 1/2 cup melted butter. Bake at 375 for 35-40 minutes. Serve with ice cream or milk.
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