1 c. flour
3/4 c. oatmeal
1 c. brown sugar
1/2 c. Molly McButter
4 c. rhubarb
1 c. sugar
1 c. water
1 tsp. vanilla
2 tbsp. cornstarch

Mix flour, oatmeal, brown sugar and Molly McButter. Spread 1/2 of this mixture in a 9 x 13 inch pan. Cook sugar, water, vanilla and cornstarch in saucepan. Spread the rhubarb over the oatmeal layer. Pour cooked mixture over the rhubarb and top with the remaining crunch. Bake for 1 hour at 350 degrees. Serves 8.