The perfect way to enjoy Spring rhubarb! This dish has a crunch layer on both the bottom and the top. In between is fresh rhubarb cooked in a sweet sugar syrup. You can bake this in an 8x8-inch baking dish as well.
Chop rhubarb and set aside. Butter an 8-inch skillet (or 8-inch round or 7x11-inxh oven-proof baking disand set aside. Pre-heat oven to 350° F.
In a large bowl, whisk together the flour, oats, cinnamon and brown sugar. Add the melted butter and stir until all the dry ingredients are moistened.
Scatter 1/2 of the crumb mixture over the bottom of the buttered skillet and press lightly.
Prepare the sugar syrup by combining the sugar, cornstarch and water in a medium saucepan. Stir until well combined. Heat over medium-high heat until mixture is thick, clear and bubbly, stirring occasionally. Remove from heat and stir in vanilla.
Add the chopped rhubarb on top of pressed-in crumb mixture in the skillet. Pour sugar sauce evenly over rhubarb.Top with remaining crumb mixture.
Bake at 350° F until edges are bubbling and crumb topping is browned, about 30-35 minutes. (Note: You may wish to set your baking dish on to a baking sheet, if you are using one with short sides. The sauce does bubble up and may drip over the sides). Serve warm with a scoop of vanilla ice cream, if you like.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!