1 1/2 c. oatmeal (quick cooking)
1 1/2 c. flour
1 c. brown sugar
1 c. shortening
1/2 tsp. baking soda
1/2 c. chopped walnuts

For topping, mix until crumbly. Pat 3/4 of topping mixture in 9 x 13 inch pan (should be glass). Pour on filling and sprinkle with remaining topping mixture.

FILLING:

2 tbsp. cornstarch
1/4 c. water
1 tsp. vanilla
1 1/2 c. white sugar
3 - 4 c. diced rhubarb

Dissolve cornstarch in water in sauce pan. Add remaining ingredients and cook until thick. Bake at 350 degrees for 30 to 35 minutes.