3 c. rhubarb
1 1/2 c. sugar
2 tbsp. cornstarch
1/4 c. water
1 tsp. vanilla
1/2 tsp. baking soda

CRUST:

1 c. butter
1/2 c. chopped nuts
1 1/2 c. oatmeal
1 1/2 c. flour
1 c. brown sugar

Combine filling in medium pan. Bring to a boil and cook until thick and bubbly, stirring constantly. Set aside.

In a large bowl cut butter into nuts, oatmeal, flour and sugar until crumbly. Pat 3/4 of the crumb mixture over the bottom of a 9x13 pan. Spread filling over crust. Sprinkle with remaining crumbs. Bake at 375 degrees for 25 to 30 minutes.