Rhubarb Crunch
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INGREDIENTS 2 cups flour
1-1/2 cups uncooked oatmeal
2 cups brown sugar
1 cup butter, melted
2 teaspoons cinnamon
8 cups fresh rhubarb, diced
2 cups sugar
4 tablespoons cornstarch
2 cups water
2 teaspoons vanillaCombine flour, oatmeal, brown sugar, melted butter and cinnamon together until crumbly.
Press half of the crumb mixture into a greased 9 x 2 x 13-inch cake pan; set remaining crumb mixture aside to use as topping.
Combine sugar, cornstarch, water and vanilla in a saucepan. Cook on medium-high heat until thick and clear, about 10 to 12 minutes, stirring constantly.
Place diced rhubarb on top of crumb mixture in cake pan. Pour cooked mixture over top of rhubarb; then top with remaining crumb mixture.
Bake at 350 degrees for 1 hour.
Makes 8 servings