Rhubarb Crisp
Joan Brockhaus

6-8 cups rhubarb, cut up
1 ½ cups sugar
1/3 cup flour
1 teaspoon cinnamon (optional)

Mix the above and put in 9 x 13” pan sprayed with vegetable spray (Pam). (I mix the sugar, flour, cinnamon then mix in rhubarb so the rhubarb is coated with the dry mixture)

Topping:
2 sticks margarine
1 cup flour
1 to 1 ½ cups oatmeal
1 cup brown sugar
Mix together until crumbly.

Sprinkle over top of rhubarb and lightly pat it down.  Bake 350 degree oven—start checking after 45 minutes.  Bake until bubbly around edges and top is nice golden brown.
Serve with whipped topping or vanilla ice cream.  Good warm or cold.