Don't let spring go by without making this sweet crunchy dessert.
1 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 cup firmly packed brown sugar
1/2 cup butter, melted
1 teaspoon ground cinnamon
4 cups diced rhubarb
1 cup granulated sugar
1 tablespoon cornstarch
1 cup water
1 teaspoon vanilla extract
- Preheat oven to 350°F (175°C)
- Mix flour, oatmeal, brown sugar, melted butter and cinnamon in a mixing bowl. Press half the above mixture into a 9-inch square pan. Cover with the rhubarb.
- In a medium size saucepan combine the sugar and cornstarch; stir to mix. Add water and vanilla; stir to mix. Cook over medium heat until thick and clear. Carefully pour over the rhubarb.
- Sprinkle evenly with the remaining crumb mixture and bake for 1 hour. Serve warm or cold.
Makes 6 to 8 servings.