Another Rhubarb Crunch

This version is slightly different from those already on Zaar, so I thought I would share. I found this tucked in my Great Aunt's recipe box. She clipped it from her local paper. According to the recipe clipping, the person who shared the recipe won a canned ham for her efforts. :) My personal notes & changes: I prefer far less topping and a bit more fruit than the original version calls for. This will be quite sweet and the top quite crunchy.

• Ready In: 50 mins
• Serves: 9

Ingredients

• 4  cups fresh rhubarb, cut into pieces
• 1  cup granulated sugar
• 2  tablespoons all-purpose flour
• 2  tablespoons unsalted butter, melted

• Topping

• 1  cup granulated sugar
• 1  cup all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  large egg, beaten lightly
• 1⁄4 cup oatmeal (not instant)

Directions

1. Preheat oven to 375°F.
2. Mix rhubarb with sugar, flour, and butter and then place into a 9" pan; set aside.
3. Mix together the topping ingredients until crumbly.
4. Sprinkle over rhubarb mixture in pan and shake pan to allow the topping to settle down into the filling a bit.
5. Bake 40 minutes and serve warm.