Hot Rhubarb Crisp Part 1

In response to a request:  Hi Sidney, thank you for watching, and I didn't use a recipe. I had so much rhubarb, because the harvest was low because of the drought like conditions, so, I went by what I had. I can give you an idea, but I cannot guarantee it will be perfect.  I do know if you want a recipe, you can just google Rhubarb Crisp. I put a little of the topping on the bottom of a greased pan, then the rhubarb, then the rest of the topping.        So.... here is my guess....  3 cups chopped in 1 inch pieces, rhubarb, mix with 2 T. sugar and 2 T. flour (any kind is fine) and 1 teaspoon vanilla, in one bowl.  In a second bowl, take 1/2 cup butter (real butter is good) and melt it, then add 3/4 cup brown sugar, 1/2 cup sugar, 1/2 cup flour, 1 and 1/2 cup instant oatmeal, and a couple shakes of salt.....  stir those all together.....    this fits into a cake pan, buttered, that is about 11inches x 7 inches.... if you dont have that use two smaller pans...... make sure to butter the sides too.....     put about 1/4 inch of the topping on the bottom of the pan , then add rhubarb and spread out , then take spoonful's of the topping and put over the rhubarb so it is even and the rhubarb is covered.....     I don't preheat the oven, I just put it in, and turn the heat to a little less than 350 F. because my oven heats hotter than what it says....     I bake until I start to smell it..... and check it out..... 30 min. or so, it doesn't hurt at 20 min. to check and make sure it isn't burning......  then I leave in until top is brown...  but you can see mine got a little too brown, but it tastes good anyway.     One warning is it might run out of the pan so some people will put a pizza pan, or some other pan with a little water on the bottom shelf and the crisp on the top shelf..... I didn't because the pan was not that full, but it will bubble and if yours is full.... then I would suggest this to keep from having to clean up what will be sticky glue.....        I didn't measure when I made it, and I usually dont...... it all depends on what I have  on hand, so it has been sometimes too sweet or not sweet enough, sometimes too much topping.... sometimes the rhubarb is more sour than other times.........     but, have fun, and some people love this with some ice cream.....   you will need to keep in the fridge, if you have any left after everyone gets some.       Sorry, but, that is how I cook, I should probably show people on a video sometime.   Thanks for watching and asking.   Also, rhubarb is easy to grow, if you have a yard, and it comes back every year, so if you like this, you might want to plant some. It makes great jam and other things too.