In a large bowl combine rhubarb with sugar, 1/4 cup flour, and cinnamon and transfer into four 4-inch individual baking disshes. In a bowl combine remaining 1 cup of flour, brown sugar, rolled oats, and butter, mixing well. Sprinkle over the rhubarb mixture and bake for 35 minutes until topping is golden brown and rhubarb is tender. Serve warm with vanilla ice cream
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