1 cup flour
3/4 cup quick oatmeal
2 cups packed brown sugar-divided
1/4 tsp salt
1-1/2 tsp cinnamon
1/2 cup butter or margarine-melted
2 Tbls cornstartch
1 cup water
1 tsp vanilla
4 cups sliced rhubarb
In a bowl combine the flour, oats, one cup of brown sugar, salt, cinnamon and butter. Pat about half the mixture into the bottom of a greased 9 inch square baking pan. In a saucepan, combine the cornstartch and remaining brown sugar, stir in water. Cook and stir until mixture comes to a boil and is thick and clear. Remove from heat and stir in vanilla. Add rhubarb and stir until coated. Spoon over crust; sprinkle with remaining flour mixture. Bake at 350 degrees for 50 minutes or until bubbly.
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