Sweet Rhubarb Crisp

• 1 cup all-purpose flour
• 3/4 cup rolled oats
• 2 cups packed brown sugar, divided
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla extract
• 4 cups sliced fresh or frozen rhubarb

1. In a bowl, combine flour, oats, 1 cup brown sugar, salt, cinnamon and butter. Pat about half of mixture onto the bottom of a greased 9-in. square baking pan. In a saucepan, combine cornstarch and remaining brown sugar; stir in water. Cook and stir until mixture comes to a boil and is thickened and clear. Remove from the heat; stir in vanilla. Add rhubarb and toss until coated. Spoon over crust; sprinkle with reserved flour mixture. Bake at 350u0b0 for 50 minutes or until bubbly.

flour, rolled oats, brown sugar, salt, ground cinnamon, butter, cornstarch, water, vanilla, frozen rhubarb

Taken from www.tasteofhome.com/recipes/sweet-rhubarb-crisp/ (may not work)