#1254 - Rhubarb Crunch

(by Shirley McNevich)

1 cup flour (sift after measuring)
3/4 cup Quaker quick oats
1 cup Domino's dark brown sugar (packed)
1/2 cup melted butter
1 tsp. cinnamon
4 cups diced rhubarb
1 cup white sugar
2 TBSP cornstarch
1 cup water
1 tsp. vanilla

In a bowl add sifted flour, oats, brown sugar, melted butter and cinnamon--mix with your hands until crumbly. Press HALF of the crumb mixture into the bottom of a greased 9 x 13 cake pan. Spread the diced rhubarb on top of the crumb mixture. In a saucepan over NO heat add white sugar and corn starch--stir. Slowly add the water and stir while adding so cornstarch doesn't get lumpy. Add vanilla--stir. Turn heat on medium and cook/stir the cornstarch mixture until it gets thick and clear. Pour the hot mixture evenly over the diced rhubarb. Sprinkle the other half of the crumb mixture over the top of the cornstarch mixture. Bake at 350 degrees for 1 hour. Cut into squares and serve warm (with a little cold milk poured on top if you wish).