3 c. diced rhubarb
1 c. sugar
3 tbsp. flour

TOPPING CRUNCH:

1 c. brown sugar
1 c. rolled oats
1 1/2 c. flour
1/2 c. butter
1/2 c. vegetable shortening

Combine rhubarb, sugar, and 3 tablespoons flour. Place in greased 9 x 13 pan. Combine topping ingredients: brown sugar, oats, flour. Cut in butter and shortening until crumbly. Sprinkle over rhubarb. Bake in 375 degree oven for 45 minutes. Serve warm.