Source:

Diana Glover

Serves/Makes:4 or more

Ingredients

• 1 cup (225 ml) flour
• 3/4 cup (175 ml) Quaker rolled oats
• 1 tsp (5 ml). cinnamon
• 1 cup (225 ml) brown sugar
• 1/2 cup (125 ml) melted butter
• 4 cups (950 ml) diced rhubarb
• 1 cup (225 ml) white sugar
• 2 Tbsp (30 ml). cornstarch
• 1 cup (225 ml) water
• 1 tsp (5 ml). vanilla

Preparation

• Mix flour, rolled oats, cinnamon, brown sugar, and melted butter until crumbly.
• Press half of these crumbs into a buttered 8 inch pan.
• Cover with rhubarb.
• Combine white sugar, cornstarch, water and vanilla in saucepan.
• Cook until thick and clear.
• Pour over rhubarb and top with remaining crumbs.
• Bake 1 hour at 350 degrees (175 C.).
• Serve warm with a scoop of good vanilla ice cream...but also really good served cold with whipped cream.

Comments

I have used this recipe for years (and years) and can't remember where it originally came from. My guess would be Minnesota since that's where I learned to cook.