Rhubarb Crunch

Rhubarb Crunch

Fruit Mixture:

4 C. diced rhubarb                 1 C. sugar

2T. cornstarch                        1 C. water

1 tsp. vanilla

Cook until thick and clear. Set aside. and mix together: 

Crumble mixture:

1 C. sifted flour

3/4 C. uncooked oatmeal

1 C. brown sugar, firmly packed

1/2 C. soft or melted butter

1 tsp. cinnamon

Mix together until crumbly and press half of mixture into a greased 9 x 13 pan. Pour cooked rhubarb mixture over crumble mixture. Top with remaining crumble. Bake at 350 for approx. 45 min.