Eleanor's Rhubarb Crunch

This is my Mom's recipe for rhubarb crunch. It's great. Mom used to visit the old farm in Shelby Michigan each year around Memorial Day. When she was there, she'd harvest some of the rhubarb growing by the old farm buildings. When she got home, she'd make this crunch. What a treat.

• Ready In: 1 hr 25 mins
• Serves: 9

Ingredients

• Crunch Crust and Topping

• 1  cup flour
• 3⁄4 cup old-fashioned oatmeal
• 1  cup brown sugar
• 1  teaspoon cinnamon
• 1⁄2 cup butter
• 4  cups rhubarb, washed and cut into 1/2 inch dice

• Syrup

• 1  cup sugar
• 2  teaspoons cornstarch
• 1  cup water
• 1  teaspoon vanilla

Directions

1. For the crust; In a medium bowl, combine the flour, brown sugar, oatmeal, and cinnamon until well blended.
2. Using a pastry blender or 2 knives, cut in the butter until the mix resembles course crumbs.
3. Spray a 9x9 inch baking dish with cooking spray.
4. pour 1/2 of the crust mix into the baking dish and distribute it evenly. Press firmly into the bottom of the dish.
5. Pour the rhubarb over the crust and distribute evenly.
6. For the syrup; blend the sugar and cornstarch in a small sauce pan. Blend in the water, and heat the sauce pan on medium high heat until the mixture bubbles and becomes clear. Stirring frequently.
7. Continue to boil the syrup for 1 minute, stirring constantly. Then remove from heat and stir in the vanilla.
8. Pour the syrup evenly over the rhubarb.
9. Pour the remaining 1/2 of the crust/topping mix over the rhubarb and distribute it evenly.
10. Bake the dish in a 350 degree oven for around 60 minutes, or until the filling is bubbly and the topping is browned.