1 c. sifted flour
3/4 c. oatmeal
1 tsp. cinnamon
1 c. brown sugar
1/2 c. melted butter
4 c. rhubarb, cut up
1 c. white sugar
1 c. water
2 tbsp. cornstarch
1 tsp. vanilla

Crumble first 5 ingredients together; press half of mixture into an 8 inch cake pan. Cover with rhubarb. Cook remaining ingredients until very thick. Pour over rhubarb and sprinkle with remaining half of oatmeal mixture. Bake at 350 degrees for 1 hour. Serve cold or warm topped with vanilla ice cream, if desired. Yields 9 squares.