Ingredients
6
cups fresh or frozen (thawed and drained) rhubarb, chopped
3/4
cup packed brown sugar
1/2
cup Gold Medal™ all-purpose flour
1/2
cup quick-cooking or old-fashioned oats
1/3
cup butter, softened
3/4
teaspoon ground cinnamon
3/4
teaspoon ground nutmeg
Cream or Ice cream, if desired
Preparation
Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.
