Submitted by Terry Wilson, Ava, Mo.

1 C. sugar

1 C. water

2 Tbsp. corn starch

1 tsp. vanilla

In a saucepan, mix and cook until a clear liquid. Set aside.

1 C. brown sugar

1 C. flour

3/4 C. quick oats

1/2 C. melted shortening

Blend together and press into a pie pan to make a crust, saving 1/2 C. as a topping.

4 C. cut up rhubarb


Place rhubarb in pie pan and top with cinnamon. Pour cooled sugar and water mixture over the rhubarb, the top with remaining brown sugar mixture. Bake at 325 degrees for one hour.


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