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  Rhubarb Crunch
Donna Arbuckle, Brodhead

1 cup flour
3/4 cup oatmeal
1 cup brown sugar
1/2 cup melted butter
1 tsp. cinnamon
1 cup sugar
2 Tbsp. cornstarch
1 cup water
1 tsp. vanilla
4 cups rhubarb, diced

Mix together flour, oatmeal, brown sugar, butter, and cinnamon. In a saucepan, cook sugar, cornstarch, water, and vanilla until thin and clear. Grease a 9-inch baking dish. Put 1/2 of the oatmeal/flour crumbly mixture into the bottom of baking dish and then add rhubarb. Pour the cornstarch/sugar mixture over the top of rhubarb and then top with the rest of the oatmeal/flour crumbly mixture. Bake 1 hour at 350 degrees.

 


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