Rhubarb Custard Crunch

This makes a double batch at our house.
Ingredients :
8 cups rhubarb, diced
2 c. sugar
1/2 c. flour

Custard :
6 eggs
1 cup heavy cream
zest of 1 lemon
1 Tsp vanilla
1/2 tsp salt

Topping :
1 c. brown sugar
1 c. flour
1 c.oatmeal
1 stick of butter (1/2 c.)

Preheat oven to 350 degrees F.

Blend topping and set aside.  Use a pastry cutter or squeeze with your hands/fingers to get those pleasing lumps.

Combine rhubarb, sugar, flour.  Pour into a 9x13 inch glass baking dish.
Mix custard. combine with rhubarb in pan.  The custard will will in any spaces between the rhubarb.
Cover with topping.

Bake for 50 minutes.

Serve with ice cream or yogurt. Yum!

* This recipe is an amalgam of several other "found" recipes.  No one (before us) has quite put it together link this!