TOPPING	FILLING
1 Cup Flour	4 Cups Diced Rhubarb
3/4 Cup Oats, Quick Or Old	1 Cup Sugar
-Fashioned	2 Tablespoons Cornstarch
1 Cup Light Brown Sugar, Firmly	1 Cup Water
-Packed	1 Teaspoon Vanilla
1/2 Cup Melted Butter	Lightly Sweetened Whipped Cream,
1 Teaspoon Cinnamon	-For Topping, Optional

Mix together the topping ingredients until crumbly. Press half of the crumbs in a greased 9 inch square or round baking pan. Cover with the rhubarb. In a small saucepan combine sugar, cornstarch, water, and vanilla. Cook, stirring, until thickened and clear. Pour over rhubarb and top with remaining crumb topping. Bake 350 for about 50 to 60 minutes. Let cool. Cut in squares and serve warm either plain or with whipped cream or ice cream.