I love rhubarb. It is deliciously tart, and scrumptious. So, I decided to make a crisp out of it, which I've never done before. I searched high and low for a recipe, and decided to modify my Aunt Joan's Door County Cherry Crisp recipe, which I love.
Cut together with two forks or pastry cutter thing (I do not recall the name of this wonderful tool):
1 stick butter
1/2 cup oatmeal
3/4 cup brown sugar
Cut up 6 cups rhubarb, macerate in 1/2 cup granulated white sugar for 30 minutes to an hour.
Reserve some of the above crisp for topping, and make a crust for your pan. You can use a 9X9 or 8X8 or 13X9 depending on how thick you want your crisp. I used a 13x9 pan. Grease pan and place layer of crips on bottom. Pour in rhubarb and place remainder of crisp on top. Bake at 350 until done.
I would definitely make the recipe again, but I think I would 1.5 the crisp with that much rhubarb, and use a metal pan rather than a glass pan. Still, it's a yummy recipe to experiment with!