1/2 C. all-purpose flour
1/2 C. whole wheat flour
3/4 C. old fashioned rolled oats
1/2 packed brown sugar
1 stick of butter melted
1 tsp. cinnamon
1/2 granulated sugar
2 T. corn starch
1 C. water
1 tsp. vanilla
2 C. fresh or frozen diced rhubarb
Preheat oven to 350 degrees. Sift together the flours. Add oats, brown sugar butter and cinnamon until it makes a nice crumbed texture. Divide this crumbed mixture in half. Press half of the mix in a 9" square or round baking pan.
Combine sugar, cornstarch, water and vanilla and heat on medium high in a medium size saucepan. Add rhubarb. Stir until mix starts to become clear and thick.
Pour into your 9" pan on top of pressed crumbed crust. Crumble the remaining oat crumble mix on top of the rhubarb. Bake for 1 hour.
Cut and serve warm with a scoop of ice cream or have some with your coffee in the morning!