Rhubarb Crumble Bars

Base:
1/2 C sugar
2 C flour
1 T baking powder
2/3 C butter, softened
1 large egg

Rhubarb compote:
5 C diced rhubarb
2/3 C sugar
1 T lemon juice
3 tsp cornstarch

Crumble topping:
1 C oatmeal
1/2 C brown sugar
1/2 C melted butter

Mix base ingredients and press into 9 x 13-inch pan. Heat rhubarb with sugar and lemon juice until bubbling.  Dissolve cornstarch in equal amount of water and add to rhubarb mixture. Simmer until thickened while stirring. Mix crumble topping ingredients and sprinkle over rhubarb compote. Bake at 350 degrees for about 30 minutes. Serve warm with ice cream.
*Can be cut into squares once cooled and frozen.