Rhubarb Pie

 

 

  

Rhubarb Pie

Filling:
3 cups rhubarb
1 ½ cups sugar
2 Tbsp. corn starch
¼ cup water
1 tsp. vanilla

Base:
1 ½ cups oatmeal
1 cup brown sugar
1 cup butter
½ cup chopped walnuts
1 ½ cups flour
½ tsp soda

Mix corn starch with sugar. Add remaining filling ingredients and simmer until thickened.

In a separate bowl combine all base ingredients until crumbly. Spread ¾ of the mix into a 9x13 pan. Pour rhubarb mixture on top. Sprinkle remaining base over top. Bake at 375 F for 40 minutes.