Rhubarb Crunch

• 1 cup Whole Wheat Flour
• 1 cup Old-fashioned Rolled Or Quick Oats
• 1 cup Packed Brown Sugar (I Used About 3/4 Cup Sucanat)
• 1 teaspoon Ground Cinnamon
• 1/2 cups Cold Butter, Cubed (or Melted)
• 4 cups Diced Fresh Or Frozen Rhubarb
• 1-1/3 cup Sugar (I Used 1 Cup Of Sucanat)
• 2 teaspoons Cornstartch
• 1 cup Cold Water
• 1 teaspoon Pure Vanilla Extract

1. 1. Preheat oven to 350u0b0F. Grease a square baking dish (I used a pie pan because that's all I could find).
2. 2. In a medium bowl, whisk together the flour, oats, sugar, and cinnamon. Cut in the cold butter or mix in the melted butter. Press half of the topping into the prepared pan. Sprinkle the rhubarb on top.
3. 3. In a small saucepan, combine the sugar and cornstarch. Slowly mix in the cold water and heat over medium until the mixture boils; boil for 2 minutes or until thickened a bit. Stir in the vanilla. Pour over the rhubarb in the pan.
4. 4. Sprinkle with remaining crumb topping. Bake in the preheated oven for about an hour (start checking at 40 minutes) or until bubbly and beginning to brown.
5. 5. Serve warm with ice cream, lightly sweetened whipped cream or plain cream.
6. Adapted from Taste of Home.

whole wheat flour, oats, brown sugar, ground cinnamon, butter, fresh or, sugar, cornstartch, water, vanilla

Taken from tastykitchen.com/recipes/desserts/rhubarb-crunch-3/ (may not work)