My favourite apple crisp recipe is one that doesn't contain oats. This is a recipe that I have been making since I was a teenager. It is from an old flour company cookbook. You can easily adjust this recipe to use Rhubarb but you should also mix the fruit with 1/2 to 1 cup of white sugar, 1/4 cup of flour and season with a bit of cinnimon (optional), before adding the topping.

Ann

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Apple Crisp
===========

Preheat oven to 375°F
Grease a 1 1/2 quart square or round baking dish
Cream together

1/3 cup butter
1 1/4 cups lightly packed brown sugar

Stir in until crumbly a mixture of:
2/3 cups Flour
1/4 teaspoon cinnamon
.

Arrange in prepared casserole

6 peeled and sliced apples

Sprinkle with crumbs. Bake in preheated oven for 40 minutes or until apples
are tender and topping is golden brown.

NOTE: I quite often double the topping and use a couple of extra apples.

Crust:
1 cup flour
2 TBL sugar
1 tsp baking powder
1/2 tsp salt
1/4 cup milk
3 TBL oil

For the base: Combine the rhubarb & strawberries & pour into a shallow 9x9" baking dish. In a small bowl, beat the egg & lemon juice, stir in the sugar & blend in the flour. Pour over the rhubarb-strawberry mixture.
For the crust: In a small bowl, combine the flour, sugar, baking powder & salt. In another bowl, combine the milk & oil & add to the dry ingredients, mixing well. Roll out to a 9x9" square & place over the rhubarb-strawberry mixture. Bake in a preheated 425° oven for 15-20 minutes.~~ From S. Newbury Union Church Cookbook

Ann