Grandma Vogel'S Rhubarb Crunch - cooking recipe

Ingredients

8 c. diced rhubarb
2 c. sugar
4 tsp. cornstarch
2 c. water
2 tsp. vanilla
2 c. flour
1 1/2 c. quick oats
2 c. brown sugar
1 c. melted margarine
2 tsp. cinnamon

Preparation

Place rhubarb in bottom of a 13 x 9-inch pan.
Cook sugar, cornstarch, water and vanilla until clear.
Pour over the diced rhubarb.
Mix the flour, quick oats, brown sugar, melted margarine and cinnamon and pour over clear mixture and rhubarb.
Bake at 350\u00b0 for 1 hour.
Serve warm or cold.
Recipe can be cut in half and baked in an 8 x 8-inch pan.