Combine until crumbly then pat half of mixture into 13×9 pan
5 cups rhubarb
1/2 cup sugar
3 Tablespoons cornstarch
1/4 cup water
Combine in a pan and cook until clear then add 1 teaspoon vanilla
Pour over crust and sprinkle the other half of the crumbly crust on top.
Bake 20 to 25 min