eserve 1 1/4 cups for topping.
Press remaining crumbs
n a large bowl, mix rhubarb 3/4 cup sugar, tapioca
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.
Mix flour, oatmeal, brown sugar, melted butter and cinnamon until crumbly.
Press half of the mixture into a greased 9-inch baking pan.
Cover crunch mixture with diced rhubarb.
Combine sugar, cornstarch, water, and vanilla.
Cook until thick.
Pour this sauce over rhubarb.
Top with remaining crumbs and bake at 350\u00b0 for 1 hour.
Serve warm, plain or topped with whipped cream.
Cook until thick:
brown sugar, water, rhubarb and cornstarch or flour.
Stir butter, flour, oatmeal and cinnamon into crumbs. (May use pastry blender.)
Place a layer of crumbs in bottom of pan.
(Save a little for the top.)
Cut rhubarb (raw) in about 1-inch pieces over layer of crumbs.
Add cooked mixture.
Sprinkle saved crumbs on top.
Bake at 350\u00b0 for 1 hour.
Arrange rhubarb in a greased 8 x
8-inch baking dish. Sprinkle with the sugar mixed with 2 tablespoons flour.
Set aside.
Blend oats, brown sugar, flour and butter.
Use as a topping for the prepared rhubarb.
Bake at 325\u00b0 for 40 minutes. Serve warm or cold with cream or whipped topping.
Mix the first 5 ingredients together until crumbly.
Press half of the crumbs into a greased 9-inch baking pan.
Cover with rhubarb.
Take the next 4 ingredients and combine and cook them until thick and clear.
Pour over rhubarb in baking dish.
Top with remaining crumbs.
Bake at 350\u00b0 for 1 hour or until rhubarb is tender.
Can put ice cream or whipped cream topping.
lended.
Add berries and rhubarb. Stir gently to blend well
Mix flour, dry oatmeal, brown sugar, butter, cheese and cinnamon until crumbly.
Press 1/2 into 9-inch greased pan.
Cover with rhubarb.
Combine sugar, water, cornstarch and vanilla; cook until thick and clear.
Pour over rhubarb.
Top with remaining crumbs.
Bake at 350\u00b0 for 1 hour.
Mix until crumbly the first 5 ingredients.
Press 1/2 of crumbs in greased 7 x 9-inch baking pan.
Top with rhubarb.
Then combine in saucepan the next 4 ingredients.
Cook until thick and clear.
Pour over rhubarb.
Top with remaining crumbs.
Bake at 350\u00b0 for 1 hour.
Cut in squares and serve with whipped cream.
Combine oatmeal, flour and sugar.
Add nuts.
Cut in oleo until crumbly.
Combine sugar, rhubarb and cinnamon.
Place 1/2 of crumbs in greased 8-inch pan.
Cover with rhubarb mixture.
Top with crumbs.
Bake at 350\u00b0 for about 45 minutes.
Mix until crumbly; press half of crumbs into greased 9-inch pan.
Cover with rhubarb.
Combine remaining ingredients.
Cook until thick and pour over rhubarb.
Top with remaining crumbs. Bake in 350\u00b0 oven for 1 hour.
Cut into squares.
Serve warm plain or with Cool Whip.
Mix flour, oatmeal, brown sugar, oleo and cinnamon together until crumbly.
Press 1/2 of crumbs into 9-inch pan.
Cover with rhubarb.
Make sauce up of sugar, water, cornstarch and vanilla. Cook until thick and clear and then pour over rhubarb and sprinkle with remaining crumbs on top.
Bake at 350\u00b0 for 1 hour.
Serve hot with milk or cold with whipped cream.
We prefer it cold.
Place rhubarb in bottom of 7 1/2 x 11 1/2-inch pan.
Mix 1 cup sugar, 2 tablespoons flour and butter over rhubarb.
Blend the rest and spread on top.
Bake at 375\u00b0 for 40 minutes.
Good with ice cream.
Mix flour, oatmeal, brown sugar, cinnamon and margarine.
Take half of that and put in a 9-inch baking dish.
Reserve the other half for later.
Take rhubarb and put over mixture in baking dish. Cook the white sugar, cornstarch, vanilla and water until thick. Pour immediately over rhubarb and put rest of crumbs on.
Bake at 325\u00b0 for 45 minutes to 1 hour.
Mix uncooked oatmeal, melted margarine, sifted flour and brown sugar until crumbly.
Press half the crumbs into greased 10-inch baking pan.
Cover with diced rhubarb.
Cook sugar, water and cornstarch until thick and clear.
Pour over rhubarb; top with remaining crumbs.
Bake in 350\u00b0 oven for 1 hour.
Cut in squares and serve warm with whipped cream of ice cream.
Mix the first 5 ingredients well.
Line pan with half of the mixture. Add the rhubarb over the mixture.
In a saucepan, mix the water, sugar, salt, cornstarch and vanilla. Bring to a boil. Mixture will thicken.
Pour over rhubarb.
Sprinkle with remaining crust. Bake 1 hour in
a 350\u00b0 oven for 1 hour.
Mix
rhubarb, sugar and food coloring together and pour into a 9
x 13-inch pan.
Sprinkle cake mix over the rhubarb. Melt the margarine
and pour over cake mix.
Bake at 325\u00b0 for 30 minutes.
In bottom of a greased 9 x 13 pan, thoroughly mix the rhubarb, 1/2 cup sugar, flour and nutmeg. Combine brown sugar, flour, oats and salt in a bowl. Cut in the butter and sprinkle on top of the rhubarb mixture. Bake at 375\u00b0 for 30 to 40 minutes until crisp and nicely browned.
Mix sugar and flour. Arrange rhubarb in a greased baking dish. Sprinkle with the sugar and flour mixture. Mix remaining ingredients as for a pie crust. Spread over rhubarb. Bake in preheated 350\u00b0 oven for 40 minutes.