This recipe is best with Grandma Bertie’s Father’s rhubarb, some of which is now planted in Charley and Kristin’s garden. Roberta’s notes on her original recipe card read, “I find that half of the oatmeal mixture is enough and save the remaining in a jar for another time.”
ready in about an hour and 5 minutes;
serves 8
You might need to buy:
- sugar
- flour
- eggs
- flour
- old-fashioned rolled oats
- salt
- sugar
- melted butter
- rhubarb cut into one-inch pieces.