I Love Rhubarb

Do you?

How about oatmeal? How about brown sugar?

I've been making a lot of this Crumb-Topped Rhubarb lately. It's a recipe from Taste of Home.

Crumb-Topped Rhubarb

3 cups diced fresh or frozen rhubarb

1/2 c. sugar

1 T. flour

1 t. cinnamon

1/8 t. salt

Combine above ingredients in mixing bowl and dump into a greased 8x8 pan.

Topping:

6 T. flour

1/2 c. packed brown sugar

1/2 c. oatmeal

6 T. butter, slightly softened

Combine first 3 ingredients. Cut in butter until crumbly. Sprinkle over rhubarb mixture. Bake at 350 for 40 minutes or until lightly browned and bubbly. Serve with vanilla ice cream or a dollop of whipped cream.

Baking Notes:

*I always double and put in 9x13 pan.

*I always use more rhubarb than 6 cups. I can't say exactly how much, just whatever I have cut up. No more than 8 cups, though.

*I've used a mix of butter and shortening once because my butter was frozen and I didn't want to wait for it to thaw. It tasted just fine.

*Quick or old-fashioned oats work fine.

Gotta go! The kids are all screaming that Diamond is skinny. What that means is she had her kittens this morning. Pictures will come soon.