3/4 cup rolled oats 3/4 cup brown sugar packed 6 tablespoons flour 1/4 cup margarine
Preheat oven to 375°F. Wash and rinse rhubarb and cut into ½" pieces. Toss rhubarb with flour, sugar, and cinnamon. Place in a 2 quart baking dish. In a separate bowl, combine topping ingredients with a fork or pastry blender. Sprinkle over rhubarb mixture. Bake for 35 minutes or until rhubarb is tender and topping is golden. Cool 5-10 minutes before serving. Top with ice cream or cream.
1 cup sugar 1/2 cup butter softened 2 eggs 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3 stalks (1 1/2 cups) fresh rhubarb, sliced into 1/4-inch pieces
Combine sugar, butter and eggs. Mix in dry ingredients and add rhubarb. Top with streusel. Place in one greased large loaf pan or 2 small greased pans and bake at 350 degrees for 45 minutes. Check for doneness, baking at 10 minute increments until toothpick comes out clean.