I love me some rhubarb. I know many people can't stand it but when you grow up in North Dakota you learn to love that tart little plant. My coworker Carol brought me in a bunch of her bountiful crop and I got my bake on this weekend.

I asked my family if they wanted a cobbler or a crisp and they voted crisp. Just a few minutes of prep time and this bad boy was ready to bake. Here are the few simple easy steps to a mouthwatering dessert.

  Put 5 cups fresh or frozen (do not drain) rhubarb in an 8x8 pan.
Add 3/4 cup sugar and 3 TBSP flour to the rhubarb and stir it up.
In a medium mixing bowl mix 1/2 whole oats, 1/2 cup brown sugar, 1/4 tsp cinnamon and 1/4 cup flour. Add 1/4 cup butter to mixture slowly, adding a little piece at a time until it looks a bit like coarse gravel.
Spoon topping over the top of the rhubarb and bake at 350 for 40 minutes. Best served warm with vanilla ice cream. Enjoy