I had a request for my rhubarb crunch without sugar in the filling. I sent it by PM, but here it is for everyone else.
This is what I found in the church cookbook I started in 1978. It was reprinted several times, and I think we sold 4 or 5 thousand copies. These old church cookbooks have the best recipes! I also found that, in the reprint of the book, this recipe uses 1/4 c. sugar in the filling. So do as you please. It was good without that 1/4 c. sugar. You could also use less sugar in the crust or use stevia, xylitol, or other non-sugar sweetener.

RHUBARB CRUNCH
Mix together:
1 c. whole wheat flour
1 1/2 c. oatmeal
1 c. brown sugar
1/2 c. butter
1 tsp. cinnamon

Press half of this mixture into 9X13 pan.

Boil until thick:
4 c. rhubarb (or any fruit)
2 T. cornstarch
1 c. water
1 tsp. vanilla

Pour hot ingredients onto crust.
Cover with remaining crumb mixture.
Bake at 350º for 30 min.

thanks for the recipe. My rhubarb is a little puny this year, but it still has time to grow and will be great next year. I just threw out a quart of tapioca pearls because I did not know how to use them......now I know. Thanks Tartan.

Made a rhubarb pie for a visiting friend yesterday. His wife does not cook. He ate it with delight and I sent entra pieces home with him. I made the custard kind with 2 beaten eggs in with the rhubarb and sugar. Mom always made pineapple rhubarb pie as she did not like strawberry blended with it. I like it any which way! :)

My mom would serve this sauce over an angle food cake. Yummmmm.