from the kitchen of Rose Mary Noack

RHUBARB CRISP

8 cups rhubarb (1/2 inch pieces)
1 cup white sugar
1/2 cup flour
4 Tblsp lemon juice

Combine and place in large oblong glass baking dish. Sprinkle with cinnamon.  Set aside. Mix with pastry cutter:
2 cups brown sugar, packed
1 cup flour
1 cup margarine
1/2 tsp nutmeg
1/2 tsp cinnamon
Add to brown sugar mixture:
2 cups dry oatmeal
Spread oatmeal mixture over rhubarb mixture and place in 350 degree oven for 40 minutes. Great served warm with ice cream or cold with Cool whip.