Rhubarb Crunch

Mix until crumbly:
1 cup flour
3/4 uncooked oatmeal
1 cup brown sugar, packed
1/2 cup margarine
1 teaspoon cinnamon

Press half of oatmeal mixture into a greased 8x8" square cake pan.

Stir together in a saucepan:
1 cup sugar
2 tablespoons corn starch

Add to sugar mixture:
1 cup water
1 teaspoon vanilla
4 cups cooked, diced rhubarb

Cook over low heat until mixture is thickened. Spread evenly over oatmeal mixture. Top with remaining oatmeal mixture. Bake at 350° 45 to 50 minutes or until topping looks toasty and rhubarb bubbles through.

Notes:
This is a recipe from my mother, Doris Hill. Good stuff.

I know rhubarb is not really a fruit, but I'm not going to start a new category just for this recipe.