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Combine until crumbly and pat ½ the mixture into a 9” square pan, buttered.
1 cup flour
¾ cups oatmeal
1 tsp. cinnamon
½ cup butter
1 cup brown sugar
Spread over crust:
4 cups chopped rhubarb
Mix and stir continually over medium heat until clear and thick:
1 cup sugar
2 T. corn starch
1 cup cold water
1 tsp. vanilla
Pour over rhubarb. Put the remaining ½ of crumbs over the top and bake at 350° for 50-60 minutes. Serve with vanilla ice cream.
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