1 c. sifted flour
3/4 c. uncooked oats
1/2 c. melted butter
1 tsp. cinnamon
1 c. brown sugar, firmly packed
4 c. diced rhubarb
1 c. sugar
2 tbsp. flour
1 c. water
1 tsp. vanilla

Mix crumb topping ingredients until crumbly and press 1/2 crumbs into a greased pan. Next layer rhubarb. In a small pan combine sugar, flour, water and vanilla; pour over rhubarb and top with remaining crumbs. Bake for 45 minutes at 425 degrees.