This recipe comes from Innkeeper Brian’s mom, Corinne.

Rhubarb Crisp

1 c. flour
¾ c. oatmeal
¾ c. brown sugar
1 t. cinnamon
½ c. margarine, melted
Mix together. Pat (gentle, not pack!) ½ of mixture into greased 8” by 8” pan.

Cook together until thick:
1 c. white sugar
2 T. cornstarch
1 t. vanilla

Set aside.

Chop 4 c. rhubarb and place in pan already containing crust. Pour sugar sauce over rhubarb and sprinkle with remaining flour mixture.

Bake 1 hour at 350°