Rhubarb Crisp Pie

Makes one 9-inch pie

1 9-inch pie crust (use your favorite recipe)
Filling:
4 cups rhubarb in 1 1/2-inch pieces
1 cup white sugar
6 Tablespoon all-purpose flour, divided
Topping:
3/4 cup all-purpose flour
1/4 lb butter
1/4 c white sugar
1/4 c brown sugar
3/4 cup rolled oats

Preheat oven to 400.

Toss rhubarb with sugar and 3 Tablespoons of flour. Set aside.

Make topping: Cut butter and flour together. Add sugars and oats. Toss to combine. Set aside.

Roll out crust and line pie plate.

Sprinkle 3 Tablespoons of flour in bottom of crust. Then put in rhubarb. Top with crisp topping.

Bake 15 minutes at 400. Lower oven temperature to 350 and bake 40 to 45 minutes more, cover with foil if browning too much.