Rhubarb Crunch

Ainekset

Topping:

1 cup brown sugar

2 1/4 cups mother’s oats

1/2 cup melted butter

1 cup flour

Filling:

2 tablespoons cornstarch

1 cup of water

1 cup sugar

1 teaspoon vanilla

4 cups rhubarb

Ohjeet

Topping:

Mixed together ingredients and pat half of it into a 9 x 13 glass pan.

Filling:

Boil ingredients together to thicken. Add rhubarb in and pour over mixture. Top with remaining topping.

Bake at 350° for one hour.