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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.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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