Cheryl's Rhubarb Crisp
Submitted by;
Cheryl St.John ~ NE

5 cups diced rhubarb 
1 cup sugar 
3 Tablespoon flour 
1/2 teaspoon cinnamon or allspice 

Stir and spread in the bottom of lightly sprayed 9X13 pan. 

Topping: 
1 cup brown sugar 
1 1/2 cup flour 
a pinch of  salt 
1 heaping cup rolled oats 
1 cup butter or margarine 

Mix dry ingredients, cut in butter with a pastry cutter.  Sprinkle over 
top of rhubarb.  You'll need to use your fingers to spread it. 

Bake 40 minutes. 

Serve with cream or ice cream.  Serve warm or cold.

Variations:    
Add strawberries to the rhubarb; add cinnamon to the topping.