Rhubarb Crunch

Etta Mae Peterson

6 or more c. rhubarb, cut in sm. pieces
1 ½ c. white sugar
½ c. water
½ c. cornstarch
½ T. vanilla

TOPPING:
1 ½ c. flour
1 c. brown sugar
1 tsp. salt
1 ¼ c. oatmeal
1 c. butter or oleo

In the bottom of a 9×13-inch pan, place 6 cups rhubarb, or have pan ½ full. Mix the next 4 ingredients and cook until it thickens in a saucepan. When it has thickened, pour over the rhubarb.

Topping: Mix until crumbly and pour or sprinkle evenly over rhubarb mixture. Bake at 350° for an hour or until done.

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This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.