1 c. brown sugar
1/2 tsp. salt
2 c. flour
1 1/2 c. oatmeal
3/4 c. butter

Mix together as for pie crust. Pat in bottom of 9"x13" pan but save 1 cup for topping. Cut into cubes 4 cups rhubarb and cover crust.

FILLING:

1 c. white sugar
1 c. water
2 tbsp. cornstarch
1/2 tsp. cinnamon

Cook until thick. After cooking, pour over rhubarb. Sprinkle cup of topping over. Bake 30 minutes at 375 degrees.