CRUST:

2/3 c. brown sugar, packed
1 1/2 c. oatmeal
1/2 c. flour
1/2 c. butter, melted

FILLING:

1/2 c. sugar
3 c. rhubarb, chopped
1 1/2 tbsp. flour

CRUST: Mix flour and oatmeal, add brown sugar and butter. Pat into greased 9-inch pie plate, reserving some for topping.

FILLING: Mix until rhubarb is coated, pour into crust, add crumb topping and bake at 350 degrees for 45 minutes until soft and juicy.