1 c. sifted all-purpose flour
1/2 c. rolled oats (quick or old fashioned), uncooked
1 c. dark brown sugar, firmly packed
1/2 c. (1 stick) butter, melted

Combine flour, rolled oats, and brown sugar, mixing well. Add melted butter and stir until mixture is crumbly. Set aside. 1 c. granulated sugar 1/4 c. unsifted all-purpose flour 1/2 tsp. cinnamon 1/2 c. water

Combine and stir well.

Turn rhubarb mixture into a lightly greased 8x8x2 inch baking pan (or 7x11 inch pan). Sprinkle rolled oats mixture evenly over top. Bake in preheated 350 degree oven, uncovered, for 45 minutes or until topping is golden brown and rhubarb cooked. Serve warm with light cream, whipped cream, or ice cream. 6-8 servings.