“From Amish and Mennonite Kitchens”

1 cup flour, sifted (1/2 white; 1/2 whole wheat)
1/4 cup oatmeal, uncooked
1 cup brown sugar, packed
1/2 cup butter, melted
1 teaspoon cinnamon
1 cup sugar
2 Tablespoons corn starch
1 cup water
1 teaspoon vanilla
2 cups rhubarb, diced

1.  Stir together flour, oatmeal, brown sugar, butter, and cinnamon until crumbly.  Set aside half of crumbs.  Pat remaining crumbs over bottom of a 9″ square baking pan that’s been greased or sprayed.

2. Combine sugar, cornstarch, water, and vanilla in a saucepan, stirring until smooth.  Add rhubarb and cook until mixture becomes thick and clear.

3. Pour rhubarb sauce over the crumbs.  Crumble remaining crumbs over the top of the sauce.

4. Bake at 350ºF for 1 hour.

Variation:  Use cherries or blueberries instead of the rhubarb.

Desserts