Preheat oven to 350F.
Stir together flour, oatmeal, brown sugar and cinnamon. Add melted butted and mix well. Press half of the micture into an 8" x 8" pan.
Top crust with rhubarb.
Cook and stir water, sugar, cornstarch and vanilla until thick and clear. Pour over rhubarb.
Top with remaining "crunch" mixture.
Bake for 1 hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (255g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 141 (21%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 40.7mg||13 %|
|Sodium 123.8mg||4 %|
|Potassium 316.2mg||8 %|
|Total Carbohydrate 132.5g||39 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 130g|
|Protein 3.1g||4 %|
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Calories per serving: 667
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