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.
n a large bowl, mix rhubarb 3/4 cup sugar, tapioca
an with reserved raspberries and rhubarb.
Pour cooked syrup mixture
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.
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.
Place rhubarb in greased baking dish.
Combine 1/2 cup sugar, cornstarch and water; cook and stir until thick and clear.
Add vanilla and pour over rhubarb.
Combine remaining ingredients; sprinkle over rhubarb.
Bake in moderate oven (350\u00b0) for 40 to 45 minutes.
Serve warm, plain or with whipped cream.
Put rhubarb in a 11x7 pan.
Combine sugar, cornstarch, and water.
Cook and stir until thick and clear; add vanilla.
Pour over rhubarb.
Combine remaining ingredients, and crumble over rhubarb.
Bake 350\u00b0 40-50 minutes.
Put rhubarb in 9 x 13 pan. Combine sugar, cornstarch and water in saucepan. Cook until thick and clear. Remove from heat and add vanilla.
Pour over rhubarb. Mix together flour, oatmeal, butter, brown sugar and cinnamon. Crumble over rhubarb and bake at 350\u00b0 for 40 to 50 minutes.
Cut rhubarb into 1/2 inch pieces.
Sift 1 cup sugar and 2 tablespoons flour together and mix with rhubarb. Pour into 8 or 9-inch baking pan and dot with butter.
Sift together the remaining cup of sugar and flour with salt and baking powder and stir in beaten egg.
The mixture will be crumbly.
Sprinkle over the rhubarb and shake the pan a little so the crumbs will settle down in rhubarb.
Bake about 40 minutes at 350\u00b0 or until crust is a delicate brown.
Serve warm or cold with or without cream or ice cream.
Cut rhubarb into 1/2-inch lengths.
Mix 2 tablespoons with 1 cup of sugar and mix with rhubarb.
Combine 1 cup of flour, salt and baking powder.
Stir in egg.
Sprinkle over rhubarb.
Bake 40 minutes at 350\u00b0 or until brown.
Serve with ice cream or whipped cream.
Dice rhubarb and cover with warm water until you are ready to use.
Combine flour, oatmeal, brown sugar, butter and cinnamon to make crumb mixture.
Press half the crumbs in a greased 9-inch baking pan.
Then drain rhubarb and place on top of crumbs.
Cook white sugar, water, cornstarch and vanilla until it thickens. Pour cooked mixture over rhubarb and top with remaining crumbs. Bake at 350\u00b0 for about 1 hour.
Mix the first 5 ingredients until crumbly; press half of the crumb mixture into greased baking dish.
Cover with rhubarb. Combine sugar, cornstarch, water and vanilla.
Cook until thickened and clear.
Pour over rhubarb.
Top with remaining crumbs.
Bake 1 hour at 350\u00b0.
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.
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.
Mix together rhubarb, sugar and cinnamon.
Put in a buttered 8 x 8-inch dish.
Mix flour, brown sugar and butter and sprinkle mixture over rhubarb.
Bake 45 minutes at 375\u00b0.
Works well with other kinds of fresh fruit too.