3 c. chopped fresh or drained frozen rhubarb (may use 1 c. fresh or drained frozen strawberries (halved) or blueberries)
3 oz. pkg. strawberry or raspberry flavored gelatin
1 1/2 c. flour (leveled off)
1 c. quick cooking oats
1 c. firmly packed brown sugar
1 tsp. cinnamon
1/2 - 3/4 c. melted butter

Place fruit on bottom of ungreased 8 1/2 x 11 1/2 cake pan. Sprinkle gelatin over fruit. Combine remaining ingredients in medium size bowl. Mix well. Spoon over fruit.

Bake at 375°F for 40 to 45 minutes or till golden.