2 lbs. rhubarb
1 c. + ½ c. sugar
¼ c. + ½ c. flour
¼ c. (1 stick) butter, chilled
1 c. oatmeal
Preheat oven to 400º. Slice rhubarb ¾ inch thick. Place in 9x13 baking dish; toss with 1 c. sugar and ¼ c. flour. In food processor, pulse ½ c. flour with chilled butter, cut into pieces, until clumps are pea-size. Add ½ c. sugar, oatmeal, and cinnamon; pulse just to combine. Sprinkle over rhubarb. Bake until rhubarb is tender and topping is golden, about 35 minutes. Serve warm with ice cream.
