Springtime Rhubarb Crunch
- 1 c. brown sugar, packed
- 3/4 c. quick-cooking oats, uncooked
- 1 c. all-purpose flour
- 1/2 c. butter, melted
- 1 t. vanilla extract
- 4 c. rhubarb, sliced
- 1 c. sugar
- 1/2 c. water
- 2 T. cornstarch
Adapted from gooseberrypatch.com
Combine brown sugar, flour, oats and butter. Press half of the mixture into the bottom of a lightly greased 8"x8" baking pan; set aside.
In a large saucepan, combine rhubarb, sugar, water and cornstarch; cook until clear. Add vanilla. Pour rhubarb mixture over crust; cover with remaining oat mixture.
Bake at 350 degrees for 40 to 45 minutes. Cool.
Serves 6 to 8.