3 c. rhubarb
1 to 1 1/2 c. sugar
2 tbsp. cornstarch
1/4 c. water
1 tsp. vanilla
1 1/2 c. oatmeal
1 c. brown sugar
1 c. shortening
1 tsp. cinnamon
1 1/2 c. flour
1/2 tsp. baking soda
1/2 c. chopped pecans

Cut rhubarb into 1-inch pieces. Dissolve cornstarch in water. Combine rhubarb, sugar, cornstarch, water and vanilla. Cook until thick. Set aside.

Combine rest of ingredients and mix until mixture is crumbly. Press 2/3 in bottom of 9x13 inch pan. Spread rhubarb over crust. Sprinkle rest of mix over the top of rhubarb. Bake at 350 degrees for 30-35 minutes.