This recipe is an adaptation of one found on the appropriately named food.com. By making these simple changes several contributors suggested the dessert has a satisfying balance of sweet and tart. These changes call for less sugar and more filling. The original recipe can be found here.
6 cups of rhubarb, cut into 3/4" pieces
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1 cup flour
3/4 cup brown sugar
1/2 cup rolled oats
1/2 cup melted butter
1 the filling
Combine rhubarb, sugar, flour and cinnamon and put into 8"x8"x2" glass baking dish. For this particular batch, I used 6 circular corningware dishes to create personal desserts.
2 Top it off
Combine flour, brown sugar, rolled oats and melted butter. Sprinkle streusel over rhubarb mixture.
Accident prone? Was your high school nickname 'butterfingers?' Consider placing the corningware on top of a cookie sheet. This not only aids in rotating and removing the containers from the oven, but it serves as a safety net incase the filling bubbles over!
3 Things are heating up
Bake at 375 for 35 minutes; Let cool.