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Ingredients

1 cup all-purpose flour 1 cup brown sugar ¾ cup oats ½ cup melted butter 1 teaspoon ground cinnamon 4 cups diced rhubarb 1 cup white sugar 1 cup water 2 tablespoons cornstarch 1 teaspoon vanilla extract

Nutrition Info

329.1 calories carbohydrate: 59.2 g cholesterol: 24.4 mg fat: 9.8 g fiber: 2 g protein: 2.7 g saturatedFat: 5.9 g servingSize: - sodium: 75 mg sugar: 42 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat, cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

10 servings

Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.