Mix until crumbly:
1 1/2 cups flour
1 1/4 cups quick oatmeal
1 1/4 cups brown sugar
1 1/2 tsp cinnomon
3/4 cup margerine, melted
Press 1/2 of crumbs into a greased 9x13 pan
Cover with Rhubarb, chopped ( 4-6 cups)
Filling
1 1/4 cups sugar
1 1/2 cups water
3 Tbsp cornstarch
1 1/2 tsp vanilla
Cook first 3 ingedients in sauce pan until thick and clear.
add vanilla. Pour over Rhubarb
Top with the rest of the crumbs.
Bake in 350F oven for 45-50 minutes or till top is brown and bubbly.
**when making with apples use less sugar**
I have this old, green, duotang scribler full of recipes that I started collecting in my childhood when I first discovered my love of cooking. This book is now tattered with pages falling out and recipes written on scrapes of paper shoved in among the pages. It is time to rewrite the recipes so thought I would share them with you! You probably will not see picture but you can know these are tried and true recipes!!
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