 | | Directions | - In a saucepan on the stovetop, cook the rhubarb, white sugar, corn starch, water, and vanilla until thick.
- In a large bowl, cream together the butter and brown sugar.
- Add the flour, baking soda, oatmeal, and nuts to the creamed mixture and mix well.
- Spread 3/4 of the crumb mixture in a 9x13-inch cake pan.
- Spread the rhubarb sauce over the crumb crust; then sprinkle the remaining 1/4 of the crumb mixture on top of the rhubarb layer.
- Bake 350°F for 30 minutes. Cool, slice, and serve.
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Prep Time: 45 minutes
Cook Time: 30 minutes
Container: 9x13-inch cake pan
Servings: 12
|  | | Ingredients | | - | | 3 cups red rhubarb, chopped |
| - | | 1 1/2 cups white sugar |
| - | | 2 tablespoons corn starch |
| - | | 1/4 cup water |
| - | | 1 teaspoon vanilla |
| - | | 1 cup butter |
| - | | 1 cup brown sugar |
| - | | 1 1/2 cups flour |
| - | | 1/2 teaspoon baking soda |
| - | | 1 1/2 cups oatmeal |
| - | | 1/2 cup nuts |
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