4 cups rhubarb, chopped
1/2 teaspoon salt
1¼ to 2 cups sugar (depending on tartness of rhubarb)
¾ cup all-purpose flour (Note: if using self-rising flour, omit salt.)
1 teaspoon cinnamon
1/3 cup butter or margarine
Light cream or sweetened whipped cream to top
Heat oven to 350°F.
1. Place rhubarb in ungreased baking dish, 10"x6"x1½ inches. Sprinkle with salt.
2. Measure sugar, flour and cinnamon into bowl. Add butter and mix thoroughly until mixture is crumbly. Sprinkle evenly over rhubarb.
3. Bake 40-50 minutes or until topping is golden brown. Serve warm with light cream.