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

FILLING:

3 c. cut up rhubarb
1 c. granulated sugar
2 tbsp. flour
Dash of salt

Combine brown sugar, oats, soda, flour, cut in butter to make crumbly mixture. Reserve 1 1/2 cups of crumbs. Pat the remaining crumbs into a greased 9"x13" pan. Bake for 10 minutes in 350 degree oven.

In a heavy saucepan mix 3/4 cup sugar and rhubarb (add 1 tablespoon of water, it will make its own juice as it cooks). Heat over medium heat until it comes to boil; watch so it doesn't scorch. Stir in remaining sugar and flour. Cook until it thickens; pour over baked crust.

Cover with reserved crumb mixture; add 1/2 cup chopped nuts, if desired. Bake for 15 to 20 minutes in 350 degree oven until nicely browned.

NOTE: Freeze 3 cups of cut-up rhubarb in a container to be used during the winter. The bars are just as good when made with the frozen rhubarb.