3 c. chopped rhubarb
2 c. sugar
3 tbsp. cornstarch
1/4 c. water
1 tsp. vanilla
1 1/2 c. flour
1 2/3 c. quick cooking rolled oats
1 c. brown sugar
1/2 tsp. baking soda
1 c. butter
1/3 c. chopped nuts

Heat rhubarb, cornstarch, sugar, and water in pan, stirring until thickened. Set aside to cool. Mix flour, oats, brown sugar, baking soda, butter, and nuts. Pat 2/3 of mixture in greased and floured pan (9 x 13 inch). Add vanilla to rhubarb mixture and stir. Pour over flour mixture and sprinkle the top with remaining flour mixture. Bake at 375 degrees for 35 minutes. Cut into squares. Serves 15 to 20.