|Uncooked rolled oats||1 Cup (16 tbs)|
|Regular all purpose flour||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Diced unpeeled young rhubarb||3 Cup (48 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Vanilla ice cream||1 Cup (16 tbs)|
About 55 minutes before serving: Preheat oven to 350°F.
Grease 8" by 8" by 2" pan.
Mix oats, 1/2 cup sifted flour and brown sugar.
With 2 knives used scissor-fashion, cut in butter until crumbly.
Press half of mixture into pan.
In medium bowl, combine rhubarb, granulated sugar, 1 tablespoon flour, cinnamon, salt and 1 tablespoon water.
Spoon over oat mixture in pan; top with remaining oat mixture.
Bake 45 minutes.
Serve hot, with ice cream.