Crunch mixture: Combine first 5 ingredients (flour, oatmeal, brown sugar, melted butter, cinnamon). Press one half of mixture into a greased 9x13 inch baking dish. Cover with rhubarb.
Combine remaining ingredients (sugar, cornstarch, water and vanilla). Cook until thick & clear. Pour over rhubarb in baking dish. Top with remaining crumbs.
Bake in moderate oven, 350 degrees, until bubbling and rhubarb is tender.
I love the crunchiness of the crust & toppings of this crunch!
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 73 (21%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 20.3mg||6 %|
|Sodium 67.6mg||2 %|
|Potassium 218.1mg||6 %|
|Total Carbohydrate 66.4g||20 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 64.2g|
|Protein 2.7g||4 %|
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Calories per serving: 340
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