Rhubarb Crunch



6 cups chopped Rhubarb (1/4-1/2")
3/4 cup sugar
1/4 cup flour
1/2 C water BARELY
1 t. cinnamon

Mis together just so the rhubarb is coated but it's not runny in liquids.  This is good for spring rhubarb but you might need more water for summer rhubarb

Topping

1 stick melted butter
1 cup flour
1/2 cup oatmeal
1 cup brown sugar


Spray an 8" square pan, Add the rhubarb and then mix the topping til there are no huge lumps and sprinkle across the top of the rhubarb.

Bake 35-40 minutes til bubbly and crisp

This can be doubled and put into a 9x13 pan







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