Campbell Land Summertime

This is a wonderful sweet and tangy rhubarb dessert that is baked with a crumbly, crunchy topping!  Rhubarb is so available on the farm.  When feeding a crowd, this is always a pleaser!  We were just "gifted" a big garbage bag of rhubarb....thanks.  Let the chopping begin!

Campbell Land Rhubarb Crisp

Ingredients
6 cups diced rhubarb
3/4 cup sugar
2 Tablespoons flour
1 teaspoon vanilla extract
For topping:
1/2 cup flour
1 1/2 cup rolled oats
1 cup packed brown sugar
1/4 cup almond meal
1/2 cup butter, cubed
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt

Instructions: 
1. Preheat oven to 350 F
2. Stir the rhubarb, sugar, flour and vanilla extract together in a bowl to evenly coat and then spread the mixture out in a buttered 13 X 9 inch baking dish.
3. In a large bowl  add flour, oats, brown sugar, butter, cinnamon and salt and work it until combined and crumbly (use your hands, a fork or a pastry cutter). Sprinkle evenly over the rhubarb.
4. Bake on middle rack for about 40 minutes or until the topping is browned and the rhubarb is bubbling. Let cool about 10 minutes before serving to allow the rhubarb filling to soak up excess juices.