Mix first seven ingredients together.
Put 3/4 of oatmeal mixture into 9 x 13-inch pan.
Cook last five ingredients together. Pour cooked rhubarb over oatmeal mixture.
Top with remaining oatmeal mixture.
Bake at 375\u00b0 for 30 to 35 minutes, cool and cut into bars.
Press 3/4 of crumb mixture into a greased 9 x 13-inch pan. Pour rhubarb mixture over crumbs.
Sprinkle remaining crumbs over rhubarb.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool and cut into bars.
Mix rhubarb , sugar, water, vanilla .
Add cornstarch which has been dissolved in water.
Cook until thick.
Mix together ostmeal and all other ingredients until crumbly.
Pat 3/4 of mixture into greased 9x13 pan (I used half mixture for top and bottom).
Pour in rhubarb mixture and sprinkle remaining crumbs over top.
Bake at 375 degrees for 30-35 minutes.
Cooland cut into small bars.
NOTE: A 10 oz box of frozen strawberries can be mixed with the hot rhubarb mix.
Cook rhubarb, cornstarch, water and salt until thick. Add vanilla. Cool. Combine flour, oatmeal. brown sugar and soda. Cut in shortening. Add nuts to flour mixture. Put 3/4 of flour mixture in bottom of 9 X 13 pan. Pour cooled rhubarb mixture over crust mixture. Sprinkle with remaining flour mixture. Bake at 375\u00b0 for 30 minutes.
Combine rhubarb, cornstarch, white sugar and water.
Cook until thick.
Add vanilla.
In separate bowl, combine remaining ingredients and mix until crumbly.
Place 3/4 of this mixture in greased 9 x 13 pan.
Spread rhubarb over top, then sprinkle rest of crumbs over rhubarb.
Bake at 375\u00b0 for 30 minutes.
Blend cornstarch and water.
Mix next 4 ingredients.
Stir in cornstarch mixture.
Cook until thickened.
Cool.
Mix remaining ingredients until crumbly.
Pat 3/4 of crumb mixture into 9 x 13-inch pan.
Pour in rhubarb mixture; sprinkle with remaining crumb mixture.
Bake at 375\u00b0 for 40 minutes.
Cool; cut into bars.
Boil sugar, water, vanilla and cornstarch until thick.
Add remaining ingredients, except rhubarb, and crumble 3/4 in the bottom of 9 x 12-inch pan.
Add rhubarb and cover with remaining crumbs.
Bake at 350\u00b0 for 30 to 35 minutes.
Mix oatmeal, brown sugar, flour, nuts, oleo, salt and soda to a crumb state.
Put 3/4 crumb mixture in 9 x 13-inch pan.
Cook remaining ingredients until thick and spread on top of crumb mixture.
Sprinkle remaining crumb mixture on top.
Bake at 375\u00b0 for 30 to 35 minutes.
Cut while warm.
Pat 3/4 of crumbly mixture in a 9 x 13-inch pan.
Pour in rhubarb mixture and sprinkle remaining crumbs over the top.
Bake at 375\u00b0 for 30 minutes.
Mix ingredients together until crumbly.
Put 3/4 of mixture in a 9 x 13-inch pan.
Pour rhubarb mixture over this, then add remaining crumbs.
Bake at 375\u00b0 for 30 to 35 minutes.
Combine first 4 ingredients.
Add water and cook just until thick.
Combine remaining ingredients.
Mix flour mixture together.
Place half of mixture in bottom of 9 x 13-inch pan. Top with rhubarb mixture, then cover with remaining flour mixture. Bake for 30 to 35 minutes at 350\u00b0.
Mix together crust, press into 9x13 or 9x9 pan.
Bake at 375 degrees for 10-12 minutes.
Remove crust and reduce heat to 350 degrees.
Combine filling ingredients; eggs beaten first, gradually whisk 1 cup sugar into the eggs, then add rhubarb and flour.
Once mixture is completely combined, spoon into crust and evenly distribute
Bake an additional 35-45 minutes at 350 degrees.
Once cooled, cut into squares. I use a 9x13 pan and cut into 21 squares.
f the prepared pan. Spread rhubarb over the crust in an
illing, in medium saucepan combine rhubarb, the 1/3 cup sugar
Put rhubarb in greased baking dish (8 x 12-inch unless more fruit is used).
Mix sugar, cornstarch, water and vanilla.
Cook over low heat until thick and clear.
Pour hot sauce over rhubarb. Combine flour, oatmeal, brown sugar, cinnamon, salt and margarine; sprinkle over rhubarb.
Bake 35 to 40 minutes at 350\u00b0.
bowl until smooth; add rhubarb, coconut, lemon juice, and vanilla
ood processor and pulse until oatmeal is ground.
Combine dry
egrees C).
Toss the rhubarb with 1 1/2 cups
Combine flour, sugar and butter.
Pat into 9 x 12-inch pan. Bake at 350\u00b0 for 15 minutes.
Beat eggs; add sugar, flour and rhubarb.
Mix well.
Pour over baked crust and return to oven (350\u00b0) for an additional 30 to 35 minutes.
Cool and cut into bars.
Place rhubarb in an 11 x 7-inch baking pan.
Combine sugar and cornstarch in a small saucepan.
Gradually stir in water.
Cook, stirring constantly over medium heat, until thick.
Stir in pie filling and almond extract.
Pour over rhubarb.
Combine oatmeal, flour, sugar, salt and butter until crumbly.
Add walnuts and sprinkle over fruit.
Bake at 350\u00b0 for 45 minutes.
Serve with whipped cream.