Ingredients:
Crust
1 c. flour
1/3 c. powdered sugar
1/3 c. butter
Filling:
1 c. sugar
1/4 c. flour
2 eggs, lightly beaten
1 tsp. vanilla
3 c. finely chopped fresh or frozen rhubarb
Procedure:
Preheat oven to 350
Combine flour and powdered sugarin bowl, cut in butter until mixture resembles coarse crumbs.
Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan.
Bake for 12 minutes.
For filling, combine sugar, flour, eggs and vanilla in bowl
Stir in rhubarb
Pour filling over warm crust. Bake at 350 degrees F for 35-40 minutes or until toothpick comes out clean. My oven only took 25 minutes.
Cool on wire rack. Serve warm if desired.
Store in refrigerator.
