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Rhubarb Crunch
Ingredients:
1 c. flour
3/4 c. quick oatmeal
1 c. brown sugar
1/2 c. melted butter
1 Tbs. cinnamon
4 c. diced rhubarb
1 cup sugar
2 Tbs. corn starch
1 c. water
1 tsp. vanilla
1 c. flour
3/4 c. quick oatmeal
1 c. brown sugar
1/2 c. melted butter
1 Tbs. cinnamon
4 c. diced rhubarb
1 cup sugar
2 Tbs. corn starch
1 c. water
1 tsp. vanilla
Directions:
Mix flour, oatmeal, brown sugar, butter and cinnamon until crumbly. Press half into a greased 9" pan. Cover with the rhubarb. Combine sugar, cornstarch, water and vanilla. Cook till thick and clear. Pour over rhubarb. Top with remaining crumbs and bake at 350 for 1 hour. Serve with whipped topping or ice cream.
Mix flour, oatmeal, brown sugar, butter and cinnamon until crumbly. Press half into a greased 9" pan. Cover with the rhubarb. Combine sugar, cornstarch, water and vanilla. Cook till thick and clear. Pour over rhubarb. Top with remaining crumbs and bake at 350 for 1 hour. Serve with whipped topping or ice cream.
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