Toss rhubarb with granulated sugar and 2 Tbsp. flour in large bowl.
Spoon into 8-inch square baking dish sprayed with cooking spray.
Combine remaining flour with remaining ingredients; sprinkle over rhubarb mixture.
Bake 35 to 40 min. or until rhubarb is tender and topping is lightly browned.
Substitute frozen rhubarb for the fresh rhubarb. Measure frozen rhubarb while still frozen, then thaw completely. Drain; but do not press liquid out.
Prepare recipe as directed, reducing the granulated sugar to 3/4 cup, reducing the rhubarb to 2 cups, and adding 2 cups halved strawberries to the rhubarb mixture before spooning into prepared baking dish, topping with oat mixture and baking as directed.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.