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Rhubarb Crunch

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• Crust:
• 1 c. flour
• 3/4 c. oatmeal
• 1 c. brown sugar
• 1/2 c. melted shortening
• 1/4 tsp. cinnamon
• 1 8x8 cake pan
• Filling:
• 4 c. diced rhubarb
• 1 c. sugar
• 1 c. water
• 2 tbsp cornstarch
• 1 tsp vanilla

Crust:

Combine all ingredients and put half in cake pan.

Set aside remainder to put on top.

Filling:

Spread Rhubarb over bottom layer

Place sugar, water, cornstarch and vanilla in a saucepan over medium nheat and cook until clear then pour over the rhubarb

Top with rest of crumbs

Bake at 350 for 1 hour