Preheat oven at 350. Combine all ingredients except filling. Cut in margarine until crumbly. Lightly press 1/2-2/3 of mixture in bottom of 9x13 pan. Bake 10 minutes.
Combine cornstarch with sugar. Add water and rhubarb. Cook, stirring constantly over medium low heat until thick, about 5 minutes. Pour mixture over crust. Sprinkle remaining topping over mixture. Continue to bake about 20 minutes until bubbly.
If using frozen rhubarb, cut down amount of water. If desired add 1/2/ cup nuts to rolled oat mixture.
Originally Submitted
11/29/2011
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