1 1/2 pounds rinsed and trimmed rhubarb
1 cup sugar
1 tablespoon cornstarch
1 cup light brown sugar
1/2 cup flour
1/2 cup old fashioned oats
1 cup cold butter, diced
dash of salt
Preheat oven to 400.
For the filling: Mix sugar and cornstarch together and toss over rhubarb. Pour into a 8x8 baking dish and let sit 10 minutes while topping is made.
For topping: Pulse together sugar, flour, oats, and salt in a food processor until just combined. Add butter and incorporate. Mixture should look like wet sand.
Bake 30 minutes until bubbly and brown.