Easy Scratch Recipes Week 24

Rhubarb Dessert

1 c. flour 1 Tbls. Cinnamon
3/4 c. quick oatmeal 3/4 c. brown sugar
1/2 c. butter

Blend well and put half of mixture in 9 x 9 pan. Cover with fresh-cut rhubarb 2 to 3 cups. Cook 1 cup sugar, 2 Tbls. cornstarch and 1 cup water. When thick, remove from stove and add 1/2 teaspoon red coloring. Pour this over rhubarb. Add rest of crumb mixture and bake at 350° for one hour.