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Preheat the oven to 350 °F. Grease a 9x9-inch baking dish or line it with parchment paper for easy removal.
In a large bowl, combine the rolled oats, all-purpose flour, brown sugar, baking soda, and salt. Mix well to combine.
Pour the melted butter into the oat mixture and stir until the mixture is crumbly and well combined. Reserve about 1 cup of this mixture for the topping.
In another bowl, combine the chopped rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until the rhubarb is evenly coated.
Press the oat mixture firmly into the bottom of the prepared baking dish to form a crust. Spread the rhubarb mixture evenly over the crust.
Sprinkle the reserved oat mixture over the rhubarb layer, covering it evenly.
Bake for 30–35 minutes, or until the top is golden brown and the rhubarb is bubbling.
Allow the bars to cool in the pan for at least 10 minutes before slicing into squares. Serve warm or at room temperature.