Rhubarb Crunch

Crust:
2 c. flour
2 c. brown sugar
1 c. butter
1 1/2 c. oatmeal
2 tsp. cinnamon
4 c. rhubarb, diced

Filling:
2 c. sugar
4 Tbsp. cornstarch
2 tsp. vanilla
2 c. water
1 (3.4 oz.) red gelatin

Mix crust ingredients together. Press half in a 9-inch by 13-inch pan. Add rhubarb. Mix filling ingredients. Heat filling over medium-high heat until thick and clear. Add gelatin. Pour over rhubarb. Top with remaining crust. Bake at 350° for 40-45 minutes.

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