Once you try this recipe you will never want another! Perfection in every bite!
Preheat oven to 375°F. Prepare a 8-inch, 9-inch, or 10-inch skillet by coating with butter.
Place rhubarb in a bowl. Add brown sugar, flour, and cinnamon. Stir gently and make sure every piece of rhubarb is covered in the sugar mixture. Set aside.
Combine the oats, flour, brown sugar, baking powder, baking soda, and cinnamon together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. You should have 4 cups.
Spread 2 cups over the bottom of your prepared skillet and press flat. Pour the rhubarb mixture over top and press down with rubber spatula. Pour remaining crisp mixture over top of the rhubarb and bake uncovered at 375°F for 35-45 minutes. If the crisp starts to brown too quickly, place foil over top and continue baking.
If you want to make this a Strawberry Rhubarb Crisp use 3 cups chopped rhubarb and 2 cups of cleaned, hulled, and quartered strawberries.