CRUST:

2/3 c. brown sugar
1 1/2 c. rolled oats
1/2 c. flour
1/2 c. melted butter

Mix all ingredients and put mixture into a 9 inch pie plate, reserving enough for topping.

FILLING:

1/2 c. white sugar
1 1/2 tbsp. flour
3 c. rhubarb cut in 1 inch pieces

Mix ingredients until rhubarb is coated. Put into crumb crust and sprinkle with remaining crumb mixture. Bake at 350 for 45 minutes or until rhubarb is soft and juicy. Serve warm.