Rhubarb Crisp

* 1 cup light brown sugar, firmly packed
* 1 cup all-purpose flour
* 3/4 cup quick cooking rolled oats
* 1/2 cup melted butter
* 1 teaspoon cinnamon
* 4 cups sliced rhubarb
* 1 cup granulated sugar
* 2 tablespoons cornstarch
* 1 cup water
* 1 teaspoon vanilla

PREPARATION:
In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb
In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.

And here is another recipe for Rhubarb Crisp:
4 Cups Rhubarb diced
2/3 Cups Flour
1 1/3 Cups Sugar
Mix together and pour into 9 x 9 (or 7 x 11) greased baking pan.
Topping:
1/2 Cup Butter – softened
1 Cup Flour
1/2 Cup Brown Sugar – packed
Mix together thoroughly and sprinkle over rhubarb.
Bake @ 350 degrees for 60 minutes or until golden brown.