Crumb Topping:
1 cup flour
3/4 cup rolled oats
1 cup brown sugar
1/2 cup butter
1 teaspoon cinnamon
Fruit Mixture:
4 cups rhubarb, cut into 1-inch pieces
1 cup water
1 cup sugar
1 teaspoon vanilla
2 Tablespoons cornstarch
Directions
1 Mix together crumb topping.
2 Press half of crumb mixture into 9-inch pan.
3 Cover with rhubarb.
4 Mix cornstarch, water, and vanilla in a saucepan over medium heat, stirring until thick and clear.
5 Pour over rhubarb.
6 Top with remaining crumb mixture.
7 Bake at 350 degrees for 1 hour.
8 Cut into squares and serve.
from Arkansas Gazette 7-14-1991
1 cup flour
3/4 cup rolled oats
1 cup brown sugar
1/2 cup butter
1 teaspoon cinnamon
Fruit Mixture:
4 cups rhubarb, cut into 1-inch pieces
1 cup water
1 cup sugar
1 teaspoon vanilla
2 Tablespoons cornstarch
Directions
1 Mix together crumb topping.
2 Press half of crumb mixture into 9-inch pan.
3 Cover with rhubarb.
4 Mix cornstarch, water, and vanilla in a saucepan over medium heat, stirring until thick and clear.
5 Pour over rhubarb.
6 Top with remaining crumb mixture.
7 Bake at 350 degrees for 1 hour.
8 Cut into squares and serve.
from Arkansas Gazette 7-14-1991