3 c. rhubarb, diced sm.
1 1/2 c. sugar
3 tbsp. cornstarch
1 tsp. vanilla
3 tbsp. water

Dissolve cornstarch in water and add rhubarb and sugar in a 2 quart saucepan. Cook until thick. Stir often. Add vanilla and cool. Cream together 1 1/2 cups flour, 1 1/2 cups oatmeal, 1 cup brown sugar, 1/2 teaspoon baking powder with 1 cup butter until crumbly. Pat 3/4 of the crumb mixture in an ungreased 9 x 13 inch pan. Bake for 12 minutes at 350 degrees. Pour cooled rhubarb filling over baked crust. Sprinkle rest of crumbs on top of filling, adding 1/2 cup chopped walnuts. Bake another 25 to 30 minutes. When cooled, cut into squares. This can be serves as bars, or as a dessert with whipped cream or ice cream.