Rhubarb Crunch


1 c. flour

1 c. oatmeal

1 c. brown sugar

1/3 c. butter

1 tsp. cinnamon


2 c. rhubarb, finely chopped


1 c. white sugar

1 c. water

2 tbsp. cornstarch

1 tsp. vanilla


In a bowl, mix the first five ingredients together. Put half of the mixture in the bottom of a greased, 9x9 pan. Set the other half to the side to use for the topping.


Over medium high heat, cook the white sugar, water and cornstarch until it becomes clear and thick. Remove from heat and stir in vanilla.


Layer the chopped rhubarb on top of the crumb mixture and pour thickened sauce over the rhubarb. Add the remaining crumb mixture to the top.


Bake for 1 hour at 375.


Editor's note: The more fine the rhubarb is chopped, the less time it will take to cook. For finely chopped rhubarb, check the oven after 35-40 minutes. Rhubarb Crunch is paired well with vanilla bean ice cream!