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Crumbly-Topped Rhubarb
| Ingredients | |||
| 3 | cup | young rhubarb, unpeeled and diced | |
| 1 | tablespoon | unbleached flour | |
| 1/2 | cup | granulated sugar | |
| 1 | teaspoon | cinnamon | |
| 1/8 | teaspoon | salt | |
| 1 | tablespoon | water | |
| 6 | tablespoon | butter or margarine | |
| 6 | tablespoon | unbleached flour | |
| 1/2 | cup | brown sugar, firmly packed | |
| 1/2 | cup | rolled oats, quick cooking, quick cooking oatmeal | |
Directions: | |||
| Preheat the oven to 350 Degrees F. In a 10x6x2 inch baking dish, combine the first 6 ingredients. Cream the butter with the four and brown sugar, then stir in the oats. Sprinkle over the rhubarb. Bake in a moderate oven, 350 Degrees F. for 40 minutes or until the rhubarb is tender and the top is brown. | |||
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