Rhuborb Crunch

By: Rosemary Proctor

3 Cups diced Rhubarb

1 Cup Sugar

3 Tablespoon All purpose flour

Topping:

1 Cup Brown sugar

1 Cup Old fashioned rolled oats

1 1/2 Cups Flour

1/2 Cup Butter

1/2 Cup vegetable Shortening

Combine:

Rhubard, Sugar, and flour.Place in greased 9 x 13 in pan
Combine brown sugar, oats and flour cut in butter and shortening until crumbly. Sprinkle over Rhubarb mixture.

Bake 375' for 40 min

Serve Warm