‘Knock-your-socks-0ff Rhubarb Crumble’

This recipe is donated by Dori Luthy.. she makes this for my nephew Finn and it's all gone!!

Here’s my recipe for ‘Knock-your-socks-0ff Rhubarb Crumble’- a tangy/tart filling with a crunchy-sweet topping.
First layer:
approx 3 cups young rhubarb; unpeeled and diced
1 Tbsp unbleached flour
1/3 cup granulated sugar
1 tsp cinnamon
1/3 cup chopped dates
1/4 cup chopped walnuts, toasted (or other seeds/nuts? I also threw in a handful of sunflower seeds)
1/8 tsp salt
1 Tbsp Water

Topping:
1/2 cup butter, softened to room temp
1/2 cup brown sugar, firmly packed
1/2 cup unbleached flour
2/3 cup rolled oats

Preheat the oven to 350 Degrees. In a 9×9 baking dish or straight sided pie pan, combine the bottom layer ingredients and stir well to coat the rhubarb. In a medium size bowl, cream the butter with the flour and brown sugar, then stir in the oats. Smoosh this topping over the rhubarb. Bake at 350*F for 40 minutes or until the rhubarb is tender and the top is brown.
And can I recommend a side of vanilla ice cream, eaten quietly and slowly, while sitting out on the patio in the sunshine as the little one naps? Perfection.