Rhubarb Crunch
Ingredients
- 1 cup flour
- 3/4 cup oatmeal
- 1 cup brown sugar
- 1/2 cup margarine
- 1 teaspoon cinnamon
- 2 Tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
- 4 cup rhubarb, diced
- 1 cup white sugar
Instructions
- Mix first half of ingredients until crumbly.
- Press half the mixture into a 9x13 inch pan. Cover with diced rhubarb.
- Boil cornstarch, water, and white sugar until ingredients are dissolved and mixture has become a thick syrup. Stir in vanilla and pour evenly over the rhubarb layer.
- Top with remaining crumbs.
- Bake at 375 degrees fahrenheit for one hour.
Notes
Another great base for a big scoop of vanilla ice cream from the large Schwan’s tin.