Rhubarb Crunch

A classic Rhubarb dessert. I got the recipe from a cookies and milk cook book I received from the Mothers Milk Bank. This is a favorite during summer and fall when this is in season.  So delicious served with ice cream as shown in the picture. I have even chopped Rhubarb and put it in bags to put in the freezer to enjoy this dessert all year long.







Crust:
1 cup flour(white or wheat)
3/4 cup oatmeal
1 cup firmly packed brown sugar
1/2 cup butter softened

1 teaspoon cinnamon

Filling
4 cups rhubarb, finely diced

Glaze:
1 cup sugar
2 tablespoon cornstarch
1 cup water
1 teaspoon vanilla

1.  Preheat oven to 350 F. 
2. To prepare the crust, combine the flour, oatmeal, brown sugar, and cinnamon in a medium-sized bowl. Cut in the softened butter using a pasty blender or fork. Press half of the mixture into the bottom of a 9x9 inch baking pan. Spread the diced rhubarb evenly over the crust.
3. To prepare the glaze, combine all the ingredients in a medium saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves and the glaze thickens, 2-3 minutes after the mixture begins to boil. Pour the glaze over the rhubarb. Sprinkle the remaining crust mixture over the glaze. Bake for about 60-70 minutes, or until the crust is golden brown. Serve with ice cream. 

source: Mother's Milk Bank Cookies and Milk cook book