Lemon Oatmeal Crunch - cooking recipe

Ingredients

1 can Eagle Brand milk
1/2 c. lemon juice
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2/3 c. margarine, softened
1 c. dark brown sugar, firmly packed
1 c. uncooked oatmeal
1/2 tsp. cinnamon

Preparation

Blend together the milk and lemon juice; set aside.
Sift the flour, baking powder and salt; set aside.
Cream the margarine and blend in brown sugar.
Add oatmeal, cinnamon
and flour mixture. Mix with spoon or fork until crumbly.
Press all but 1/4 cup of mixture into bottom and sides of cake pan.
Pour lemon mixture into crust.
Sprinkle remaining flour mixture on top of this. Bake until crust is light brown.
Cool in refrigerator before slicing and serving.