2 c. flour
3/4 c. powdered sugar
2 sticks butter
Mix ingredients like piecrust and pat into a 10x15 inch pan. Bake
at 350 degrees for 15 minutes. Remove from oven and layer 4 c. thinly
sliced rhubarb over crust (1/4 inch thick).
2 c. sugar
4 eggs, slightly beaten
1 tsp. vanilla
dash of salt
1/2 c. flour
Combine ingredients and pour over rhubarb. Bake for 35 minutes
more. Cool. Cut into bars and chill. If using frozen rhubarb, be
sure to thaw fruit and drain well.
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