 | | Directions |
- In a bowl, combine flour and brown sugar. Cut in butter until crumbly.
- Stir in the oats. Press half into a greased 13 x 9 inch by 2 inch deep baking dish; top with rhubarb.
- In a saucepan, combine sugar and cornstarch; stir in water until smooth.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder.
- Top with remaining crumb mixture.
- Bake at 350° F for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.
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Prep Time: 45 minutes
Cook Time: 45 minutes
Container: 9 x 13 x 2 pan
Servings: 15
|  | | Ingredients | | - | | 2 cups flour |
| - | | 2 cups brown sugar, packed |
| - | | 1 cup butter (cold) |
| - | | 2 cups oats (quick cooking) |
| - | | 6 cups sliced fresh or frozen rhubarb, thawed |
| - | | 1 cup sugar |
| - | | 2 tablespoons cornstarch |
| - | | 1 cup water |
| - | | 1 tablespoon vanilla |
| - | | 1 package strawberry gelatin, 3 oz. pkg. |
| - | | Ice cream |
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