Base:
Stir all ingredients together in a large mixing bowl and arrange in 9 inch baking dish. Dot the top with 1/4 cup of butter and sprinkle with cinnamon.

Crunch topping:
Blend topping ingredients together, mixing until crumbly.

Sprinkle crunch topping over rhubarb base and gently pat down.

Bake about 40 minutes until golden brown in 350 F oven.

Serve warm with vanilla ice cream and sliced strawberries.