9-10 cups fresh rhubarb or a combination of rhubarb and strawberries. Cut the rhubarb into one inch pieces, slice the strawberries, and put into the bottom of a 10x15 cake pan.
Mix together and pour over rhubarb/strawberries:
2 cups sugar
6 tablespoons flour
6 eggs
Mix together, and crumble over rhubarb/custard:
2 cups brown sugar
1 cups. rolled oats
3 cups flour
2 cups butter or margarine
Bake at 375 degrees for 45 minutes to 1 hour or until bubbly and browned.
