Rhubarb Sugar Cookie Crisp

I suppose I should be thinking about 4th of July recipes...but instead I'm worried about what to do with all the rhubarb in my fridge and freezer.  I saw something like these bars on the Smitten Kitchen blog.  The bottom is basically like a dense and chewy sugar cookie and the rhubarb is perfectly tart and sweet with a nice oatmeal crumb topping.

This recipe makes the perfect amount for a party.  It's true, though, that these bars are best when eaten cold from the fridge.

Rhubarb Sugar Cookie Crisp
From Smitten Kitchen.  Serves a party.

3 cups rolled oats
3 cups all-purpose flour
1 1/2 cups brown sugar
1/2 teaspoon salt
1 1/8 cups butter, melted

6 cups diced rhubarb, fresh or frozen

3 large teaspoons cornstarch
1/2 cup sugar

Heat oven to 375F. Line an 11 by 17 (or similarly sized) pan with parchment paper.

Place oats, flour, brown sugar and salt in a large bowl and mix. Pour melted butter over and stir with a fork until small clumps form.  Add a bit of flour if it seems greasy or pasty. Set aside 1 1/2 cups of the crumb mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.

Mix rhubarb, cornstarch and sugar  in the large bowl.  Spread the fruit over the crumb base.  Scatter reserved crumbs over the fruit and bake for 40 minutes or until browning nicely.

Cool and slice into bars.  Chill well before serving.