Springtime Rhubarb Crunch

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

In a large mixing bowl, combine 1 cup flour and 1 cup brown sugar, then cut in cold butter until the mixture resembles coarse crumbs. Press half of this crumb mixture firmly into the bottom of the prepared baking dish to form the base layer.

Spread the chopped fresh rhubarb evenly over the pressed crumb base in a single, generous layer.

In a medium saucepan, whisk together 1 cup sugar, 1 cup water, and 2 tablespoons cornstarch over medium heat, stirring constantly until the mixture thickens and becomes glossy, about 5 to 7 minutes.

Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract, then pour the thickened sauce evenly over the rhubarb layer.

Sprinkle the remaining crumb mixture evenly over the top of the rhubarb and sauce to create a crumbly topping.

Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbling at the edges.

Remove from the oven and allow the crunch to cool for at least 15 minutes before serving to let the filling set slightly. Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.