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Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or line with parchment paper.
In a large bowl, mix oats, flour, brown sugar, baking soda, and salt.
Stir in melted butter until crumbly and combined. Reserve 1 cup for topping.
In another bowl, toss rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla.
Press remaining oat mixture firmly into the bottom of the dish to form the crust.
Spread rhubarb mixture evenly over the crust.
Sprinkle reserved oat mixture on top.
Bake 30–35 minutes, or until golden and bubbling.
Let cool at least 10 minutes before slicing. Serve warm or at room temperature.