1 cup flour
1/3 cup powdered sugar
1/3 cup butter
Filling:
1 cup sugar
1/4 cup flour
2 eggs, lightly beaten
1 teaspoon vanilla
3 cups finely chopped fresh or frozen rhubarb
Combine flour and powdered sugar; 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 at 350 degrees F for 12 minutes.
For filling, combine the first four ingredients in a bowl. Stir in rhubarb; pour over a warm crust. Bake at 350 F for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Serve warm if desired. Store in refrigerator.
Yield: 16 servings.