Strawberry Rhubarb Cake

• 2 cups Brown Sugar
• 2 cups Flour
• 1-1/2 cup Rolled Oats
• 1 cup Butter, Melted
• 2 teaspoons Cinnamon
• 3 cups Strawberries, Sliced
• 4 cups Rhubarb, Peeled And Diced
• 1 cup Water
• 3 Tablespoons Cornstarch
• 1 cup White Sugar
• 1 teaspoon Vanilla

1. In a large bowl, combine brown sugar, flour, rolled oats, butter and cinnamon. Press half of the mixture into a greased 9" x 13" baking dish.
2. Combine strawberries and rhubarb and place on top of the bottom layer.
3. In a sauce pan, combine water, cornstarch and white sugar. Bring to a boil and cook until mixture is clear and thick. Add vanilla and remove from heat. Pour mixture onto the strawberry and rhubarb layer.
4. Cover with remaining crumb mixture. Bake for 1 hour in a 350u0b0F oven. Allow to cool before cutting and serving.

brown sugar, flour, oats, butter, cinnamon, strawberries, rhubarb, water, cornstarch, white sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/strawberry-rhubarb-cake-2/ (may not work)