Best-Ever Rhubarb Crisp

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This recipe comes from the Toronto Star. Here is the introduction:

Adapted from the 1983 Toronto Star Cookbook by Jim White. Use regular rolled oats, not the quick-cooking kind.
Ingredients:
1-1/2 lb (700 g) rhubarb, trimmed, cut in 1/2-inch dice (about 6 cups)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
Topping:
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup rolled oats (not the quick-oats)
1/2 cup butter, melted
Directions: 
In large bowl, toss rhubarb, sugar, flour and cinnamon. Transfer to lightly greased 8-inch square baking pan.
For topping, toss together flour, sugar and oats. Drizzle in butter. Mix well with fork. Sprinkle over rhubarb mixture.
Bake in preheated 375F oven until golden brown, about 30 minutes. (I actually baked mine for longer - I think it was 35 minutes). 

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