1 lb. or 3 c. diced rhubarb
1/4 c. sugar
1/4 tsp. cinnamon
1 tbsp. butter
1/4 c. water

TOPPING:

2/3 c. sifted all-purpose flour
1/8 tsp. salt
1/4 tsp. baking soda
2/3 c. quick cooking rolled oats, uncooked
1/3 c. sugar
1/4 c. melted shortening

Arrange rhubarb in shallow, greased baking dish. Sprinkle with sugar and cinnamon. Dot with butter. Add water. Spread topping evenly over rhubarb and bake for 40 minutes in preheated 350 degree oven. Serve warm with top milk, if desired.

Topping: Sift flour, salt and soda together. Mix rolled oats and sugar together with flour mixture. Blend shortening into dry ingredients until a crumbly mixture is formed. Serves 5.