Rhubarb Crunch (Aunt Glenda's)

Aunt Glenda's Rhubarb Crunch

by glenda reinert,

sherrill’s mound, iowa

Ingredients

8 cups rhubarb, chopped 1\2-1 inch cubes

2 cups white sugar

2 cups water

4 Tablespoons cornstarch

2 teaspoons vanilla

2 cups all-purpose flour

2 cups brown sugar

1 cup margarine

1 1\3 cup oatmeal

2 teaspoon cinnamon

Procedure

1. Preheat the oven to 350 degree. Mix the flour, brown sugar, margarine, oatmeal and cinnamon together. Press two thirds of this mixture into the bottom of a 9”x13” cake pan.
2. In a microwave or a saucepan, bring to a boil until thickened the white sugar, water, cornstarch. Stir thoroughly every couple of minutes. Once thicken, stir in vanilla. Pour over the rhubarb.
3. Spread the remaining crumb mixture evenly across the pan and bake for 45-50 minutes. Serve with vanilla ice cream.