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

Mix together like pie crust. Put half of mixture in 9 x 9 inch pan or 8 x 8 inch pan. Cover crust with layer of rhubarb, about 4 cups. Mix together 1 cup sugar and 2 tablespoons corn starch and 1 cup water. Cook until thick and clear. Pour over rhubarb. Top with remaining crust mixture. Bake 325 degrees for 1 hour in glass pan.