4 c. fresh rhubarb
3 tbsp. cornstarch
1 1/2 c. sugar
1/4 c. water
1/4 tsp. salt
1 tsp. vanilla
1 1/2 c. flour
1 1/2 c. oatmeal
1 c. brown sugar
1/4 tsp. baking powder
1 c. shortening
1/2 c. nuts, optional

Cook rhubarb, cornstarch, water and salt until thick. Add vanilla. Cool. Combine flour, oatmeal. brown sugar and soda. Cut in shortening. Add nuts to flour mixture. Put 3/4 of flour mixture in bottom of 9 X 13 pan. Pour cooled rhubarb mixture over crust mixture. Sprinkle with remaining flour mixture.

Bake at 375°F for 30 minutes.