Directions

1. Dice your fresh rhubarb and add 1 ½ c sugar and lemon zest.

   

2. Put into a pan and cook the rhubarb until it is tender and falling apart. Add the remaining sugar and cornstarch. Cook on low for 5 mins longer

   

3. Mix together in a larger bowl , flours, baking soda, oats and cinnamon. Cut in the cold butter.

   

4. In a 9 x 13 pan, lightly greased. Put half of the mixture in the bottom. Spoon the sauce on. Sprinkle the remaining mixture on top of the rhubarb sauce.

   

5. Bake at 375 for 35 minutes or until lightly browned.