|Our large rhubarb patch. It originated from my hubby's grandmother's yard.|
1 c. light brown sugar, packed
1 c. all purpose flour
3/4 c. quick cooking rolled oats
1/2 c. melted butter (not margarine)
1 tsp. cinnamon
4 c. sliced rhubarb (I slice it about 1/2 inch thick)
1 c. sugar
2 T. cornstarch
1 c. water
1 tsp. vanilla
In a mixing bowl, combine brown sugar, flour, oats, butter and cinnamon. Mix until crumbly. Press half of this mixture into a buttered 8-inch baking dish. Top with the sliced rhubarb. In a saucepan, combine granulated sugar, cornstarch, water and vanilla. Bring to a boil and cook until clear and thickened. Pour over the rhubarb. Top with remaining crumb mixture. Bake at 350 degrees for 45 minutes.
We like it topped with vanilla ice cream or fresh whipped cream.