Crumb-Topped Rhubarb Crunch

• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup cold butter, cubed
• 4 cups diced fresh rhubarb or frozen rhubarb
• 1-1/3 cups sugar
• 2 teaspoons cornstarch
• 1 cup cold water
• 1 teaspoon vanilla extract
• Vanilla ice cream, optional

1. In a large bowl, combine the first four ingredients. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into a greased 8-in. square baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside.
2. In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture.
4. Bake, uncovered, at 350u0b0 for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired.

flour, oldfashioned oats, brown sugar, ground cinnamon, cold butter, fresh rhubarb, sugar, cornstarch, cold water, vanilla, vanilla ice cream

Taken from www.tasteofhome.com/recipes/crumb-topped-rhubarb-crunch/ (may not work)