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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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |