4 c. diced rhubarb
1 c. sugar
2 tbsp. cornstarch
1 c. water
1 tsp. vanilla

TOPPING:

2 c. sifted flour
1 1/2 c. oatmeal
2 c. brown sugar
1 c. melted butter
2 tsp. cinnamon

Mix crumb topping ingredients until crumbly. Press half of the topping in greased 9 x 13 inch cake pan.

In small sauce pan combine all fruit mixture ingredients except rhubarb. Cook, stirring constantly, until thick and clear. Add rhubarb and pour mixture over pressed crumbs in cake pan.

Sprinkle with remaining crumb topping and bake at 350 degrees for 1 hour.