Rhubarb Crunch

• 2 cups Flour
• 2 cups Oatmeal (uncooked, Quick Cook Is Fine)
• 2 cups Brown Sugar, Packed
• 2 teaspoons Cinnamon
• 3/4 cups Melted Butter (margarine May Be OK, But I Never Use It)
• 8 cups Fresh Or Frozen Rhubarb, Cubed And Set Aside
• 1-1/2 cup Sugar
• 4 Tablespoons Cornstarch
• 1-1/2 cup Water
• 2 teaspoons Vanilla

1. Topping and crust:
2. Mix the flour, oatmeal, packed brown sugar, cinnamon and melted butter together. Place 1/2 of the mixture into a greased 9x13 pan, or make it easy and spray with PAM.
3. Place the cubed rhubarb over the crust and sit aside.
4. Syrup:
5. Combine the sugar, cornstarch, water and vanilla, cook until thick and clear. Pour over rhubarb. Top with the remaining crumbs. Bake at 350u0b0 for one hour 20 minutes. Some ovens may vary, check for doneness and remove when brown and bubbling. Great served warm with vanilla ice cream.

flour, is, brown sugar, cinnamon, butter, fresh or, sugar, cornstarch, water, vanilla

Taken from tastykitchen.com/recipes/desserts/rhubarb-crunch/ (may not work)