Rhubarb Crunch

Fruit mixture:
1 lb rhubarb, cut into 1" slices
1/2 C sugar
1&#189 T flour

Topping:
1/2 C brown sugar
1/2 C oatmeal
3/4 C flour
6 T butter or margarine 

Combine rhubarb, sugar and flour. Spread in a greased 8 or 9-inch square pan. For topping, combine brown sugar, oats and flour. Blend in butter or margarine with a fork or pastry blender until crumbly. Sprinkle over rhubarb mixture. Bake at 350° for 35 to 40 minutes, or until golden. Serve warm or at room temperature. Garnish with whipped cream or vanilla ice cream, if desired..

Hint: You can make the topping in the food processor using the steel blade. This can also be baked in a pie plate or decorative quiche dish.