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Ingredients:
For the crust and topping:
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
For the rhubarb filling:
1/4 cup granulated sugar
2 teaspoons cornstarch
4 cups chopped fresh rhubarb
1 teaspoon vanilla extract
Directions:
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