Ingredients:

1 cup flour

3/4 cup rolled oats

1 cup packed brown sugar

1 tsp. cinnamon

1/2 cup butter, melted

4 cups sliced rhubarb

TOPPING:

1 cup sugar

2 tablespoons flour

1 cup water

1 tsp. vanilla

Directions

In a large bowl, combine flour, oats, brown sugar, cinnamon, and butter; mix until crumbly. Press half of the mixture into an ungreased 9 inch square baking pan. Cover with rhubarb. For topping, combine sugar and cornstarch in a small saucepan and add water. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from the heat. Stir in vanilla. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350 for 50 minutes or until bubbly.

DW 12.19.09