FILLING:

3 tbsp. cornstarch
1/4 c. water
4 c. cut-up rhubarb
1 1/2 c. sugar
1 tsp. vanilla

BOTTOM AND TOP LAYERS:

1 1/2 c. oatmeal
1 1/2 c. flour
1 c. brown sugar
1/2 tsp. baking soda
1 c. shortening
Nuts, if desired

Dissolve cornstarch in water. Mix all filling ingredients together and cook until thick. Set aside.

Mix oatmeal, flour, brown sugar, soda and shortening until crumbly. Add nuts. Put 3/4 in 9x13 inch pan. Pour rhubarb over and sprinkle remaining crumbs over top. Bake at 375 degrees for 30 to 35 minutes.