posted by Ann 04-27-98 3:55 PM
Rhubarb Crisp
1 cup all-purpose flour
3/4 cup rolled oats
2 cups packed brown sugar, divided
1/4 t salt
1 t ground cinnamon
1/2 cup butter OR oleo, melted
2 T cornstarch
1 cup water
1 t. vanilla extract
4 cups sliced fresh OR frozen rhubarb
Combine flour, oats, 1 cup brown sugar, salt, cinnamon and butter. Pat about half of the mixture onto the bottom of a greased 9" square baking pan.
In a saucepan, combine cornstarch and remaining brown sugar; stir in water.
Cook and stir until mixture comes to a boil and is thickened and clear. Remove from the heat; stir in vanilla. Add rhubarb and toss until coated.
Spoon over crust; sprinkle with reserved flour mixture. Bake at 350 50 minutes or until bubbly.
YIELD: 9 servings