CRUMB TOPPING AND CRUST:

1 c. flour
1 c. rolled oats
1 c. brown sugar
1/2 c. melted butter
1 tsp. cinnamon

FRUIT MIXTURE:

4 c. diced rhubarb
1 c. sugar
2 tbsp. cornstarch
1 c. water
1 tsp. vanilla
1 (21 oz.) can cherry pie filling

Mix together crumb topping ingredients until crumbly. Press half in greased 9x13 inch pan. Cover with rhubarb.

Combine sugar, cornstarch, water and vanilla in saucepan. Cook, stirring until thick and clear. Add cherry pie filling. Pour over rhubarb. Top with remaining crumbs. Bake 350 degrees 1 hour. Serve with whipped cream.