1 1/2 c. flour
3/4 c. brown sugar
1/4 tsp. baking soda
1 1/2 c. quick oats
3/4 c. melted butter
1/4 c. chopped nuts

Stir mix together as for pie crust. Pat 3/4 of mixture in ungreased 9 x 13 x 2 inch pan. Reserve 1/4 mix for topping.

Bake 15 minutes at 350 degrees. Spread with rhubarb mix or one 16 ounce can whole cranberry sauce. Sprinkle and pat remaining mix on top. Bake additional 25 minutes. Refrigerate 12-24 hours. Cut into bars.

RHUBARB MIX:

2 tbsp. cornstarch, dissolved in 1/4 c. water in saucepan

Add:

3 c. cut up rhubarb
1 tsp. vanilla
1 1/2 c. sugar
Cinnamon to taste

Cook until thickened.