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Preheat the oven to 375°F.
Rinse the rhubarb to remove dirt or debris and discard the leaves. Cut into ½-inch pieces. If the stalks are very thin, cut them into ¾-inch pieces.
In a medium bowl, combine rhubarb, sugar, 3 tablespoons flour, and cinnamon. Toss well to coat and transfer to the baking dish.
In a medium bowl, combine oats, brown sugar, ⅓ cup flour, butter, and cinnamon with a fork or pastry cutter until it is well mixed and it begins to stick together. Sprinkle the topping over the rhubarb mixture.
Bake for 30 to 35 minutes or until the rhubarb filling is bubbly and the topping is golden brown.
Cool for at least 10 minutes before serving. Top with a scoop of vanilla ice cream or cream.