Fran's Rhubarb Crunch


2 cups flour

1 ½ cups  brown sugar

1 ½ cups oats

2 tsp cinnamon

10 TB butter, melted


2 lbs. diced rhubarb (about 8 cups)

1 ½ cups granulated sugar

¼ cup cornstarch

2 cups water

2 tsp vanilla

Combine all crust ingredients and spread half of mixture in a greased 13 x 9 pan. Top with rhubarb. Combine sugar, cornstarch, and water in medium saucepan. Heat to boiling, stirring occassionally. Add vanilla and pour over rhubarb. Top with remaining crust. Bake at 350° for about 1 hour, until browned and bubbling.

© Kelly's Cookbook 2017