Rhubarb Oatmeal Squares

In spite of the abysmal weather this year, we got a decent crop of rhubarb.  And, as much everyone loves rhubarb pecan muffins, I wanted to try something different. This recipe got good ratings on both cooks.com and food.com.

The first time I made this recipe, the rhubarb was a lot less runny and it had a granola bar consistency.  The last time I made it, the rhubarb was more runny and the bars had a cobbler-like texture. Both versions: a hit. Next time I think I'll add a bit of cinnamon to the crust and top it with some nuts. The addition of a scoop of ice cream is ambrosial.

Oatmeal Crust:

1/2 cup chopped nuts
1 1/2 cups rolled oats
1 cup brown sugar
1/4 teaspoon salt
1 1/2 cups flour
1 cup butter or shortening
1/4 teaspoon baking soda

Rhubarb Filling:

3 cups chopped rhubard
1 1/2 cups sugar
2 tablespoons cornstarch
1/4 cup water
1 teaspoon vanilla

 Combine rhubarb, sugar, cornstarch and water in a medium saucepan and bring to a boil.

Reduce heat to low and continue to cook, stirring frequently, until mixture is clear.

Stir in vanilla.

Combine all ingredients for crust and mix until crumbly.

Crumbly!

Pat half of the mixture into a 13x9x2 inch baking pan lined with parchment paper.

Pour filling over crust.

Sprinkle with the remaining crumb mixture.

Bake for 20 minutes at 350°.