Strawberry Rhubarb Cake

In a large bowl, combine brown sugar, flour, rolled oats, butter and cinnamon. Press half of the mixture into a greased 9″ x 13″ baking dish.

Combine strawberries and rhubarb and place on top of the bottom layer.

In a sauce pan, combine water, cornstarch and white sugar. Bring to a boil and cook until mixture is clear and thick. Add vanilla and remove from heat. Pour mixture onto the strawberry and rhubarb layer.

Cover with remaining crumb mixture. Bake for 1 hour in a 350ºF oven. Allow to cool before cutting and serving.