Rhubarb oatmeal cobbler

I love love love this recipe!!  It is so good, especially with ice cream. I have frozen rhubarb from the summer and  felt like baking something up.  

 

Crust

1  Cups rolled oats

1/2 Cup quinoa

1 Cup brown sugar, packed

1/4 Tsp. salt

1 1/2 cups flour

1 cup Butter

1/4 Tsp vanilla

Filling

3 Cups chopped rhubarb

1 1/2 cups sugar

2 Tbs cornstarch

1/4 cup water

1 Tsp. vanilla

Combine crust mixture until crumbly and pat half of it into a greased cake pan.  Bring the contents of the filling to a boil and pour on top.  Top with remaining crust mixture. Bake at 350 for about 20 minutes.