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

Mix together and put 1/2 on the bottom of a 9 x 13 pan. Save the rest for the top.

FILLING:

2 c. water
2 tsp. vanilla
4 tbsp. cornstarch
2 c. white sugar

Cook until thick and getting clear, then stir in 4 cups chopped rhubarb. Pour over crust and put rest of "crunch" on top. Bake at 350 degrees for 1 hour.