3 c. chopped rhubarb
1 1/2 c. sugar
3 tbsp. cornstarch
1/4 c. cold water

Cook rhubarb with sugar over low heat. Simmer until tender. Dissolve cornstarch in cold water. Stir into hot rhubarb and cook until slightly thickened. Cool.

CRUST:

1 1/2 c. oatmeal
1 1/2 c. flour
1 tsp. baking soda
1 c. brown sugar
1 c. butter

In mixing bowl, combine oats, flour, soda, and sugar. Cut in butter until crumbly. Spread 3/4 of mixture on bottom of greased 9 x 13 cake pan. Spread cooled rhubarb over crust. Top with remaining oat mixture. Bake at 325 degrees for 30-40 minutes.