Rhubarb Crisp

Preheat Oven to 350 degrees

Serves 8 unless you are feeding the Kelly Family - then double it.

Ingredients:

Topping
1 cup Flour
3/4 cup Oats
1 cup light Brown Sugar
1/2 cup melted Butter
1 teaspoon Cinnamon

Filling:
4 cups diced Rhubarb
1 cup Sugar
2 tablespoons Cornstarch
1 cup Cold Water
1 teaspoon Vanilla

Directions:

Mix together all the Topping Ingredients except the Oats until crumbly.
Mix the Oats in.
Press half of the Topping Ingredients in a greased 9 inch square pan. (If doubling - use a standard 9 by 13 cake pan.)
Cover with diced Rhubarb
In a small pan combine Cold Water and Corn Starch until Corn Starch is dissolved.
Add sugar & vanilla.
Heat on medium heat until thickened and clear.
Pour over Rhubarb.
Top with remaining Crumb Topping.
Bake at 350 degrees for about 50 to 60 minutes.