- 1 cup all-purpose flour
- 1/3 cup confectioners' sugar
- 1/3 cup butter or margarine
- FILLING:
- 1 cup sugar
- 1/4 cup all-purpose flour
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3 cups finely chopped fresh or frozen rhubarb
- In a bowl, combine the flour and confectioners; sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11-in. x 7-in. x 2-in. baking pan. Bake at 350 degrees F for 12 minutes.
- For filling, combine the first four ingredients in a bowl. Stir in rhubarb; pour over warm crust. Bake at 350 degrees F for 35-40 minutes or until wooden pick inserted near the center comes out clean. Cool on wire rack. Serve warm if desired. Store in the refrigerator.