Rhubarb Crumble

Made for Father's Day 2013.

Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking dish.

In a large mixing bowl combine rhubarb, white sugar, 3 tablespoons flour and almond flavoring. Stir well and spread evenly into baking dish. Set aside.
4-5 cups diced rhubarb (about 4 stalks)
1 cup white sugar
3 tablespoons all-purpose flour
1/2 tsp. almond flavoring (Shannon's suggestion--I guessed on the amount and will try a little more next time)

Sprinkle 1/2 cup chopped nuts over it if desired.

In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter until mixture is crumbly. Sprinkle mixture over rhubarb layer. (Shannon suggests cinnamon in the topping but I didn't add it.)
1 cup packed light brown sugar
1 cup quick cooking oats
1 1/2 cups all-purpose flour
1 cup cold butter (if you let it soften it won't make a crumbly topping but will still taste great!)

Bake in preheated oven for 40 minutes. Serve hot or cold.

Serve warm with vanilla ice cream. It was a big hit!