rhubarbjam-from-jars-that-have-unsealed-and-must-be-used-up oatmeal bars

First of all, the origin of this recipe is from Pioneer Woman, but I sure did change it! I doubled it and put it into a Costco pan cuz there was so much jam to use up. I still have half of it left. PW said to use Strawberry Preserves. This version is great, too! Tanner made these, actually. They are a huge hit!

1 3/4 stick cold butter, cut in pieces (translate into Canadian to read 3/4 cup)

1 1/2 cup flour

1 1/2 cup quick oats

1 cup packed brown sugar

1 tsp baking powder 

1/4 tsp salt

1 10-12 oz jar preserves, in my case, rhubarb jam-m-m-m-m!!!

Make crumbs outa all ingredients except jammmm. Spray 9x13 pan and press 1/2 crumbs into it. Spoon jam over crumbs, careful not to lift crumbs up. We weren't successful at all with amazing results! Dump rest of crumbs on top and lightly press. Bake @ 350F 30-40 minutes until lightly brown. Cool and cut. Or be like us and snitch while hot. We dreamed of piling on the ice cream, but no one felt like waiting for someone to run downstairs for it! It was instant gratification!