Preheat the oven to 200°C. Mix the rhubarb with sugar, flour, corn flour, and lemon juice.
Place into a roasting dish and roast for 20-25 minutes, or until the rhubarb begins to soften and becomes jammy.
Strain off any excess liquid. Remove from the oven and allow to cool. Turn the oven to 175°C.
Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture.
Press the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.
Crush the Oat Shortbread roughly with a rolling pin and mix with the melted butter.
Spread the rhubarb layer on the part baked base.
Sprinkle with the Oat Shortbread crumble. Bake for another 20-25 minutes until golden on top.
Remove from oven. Allow to cool and slice into bars.
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