GO ANYWHERE RHUBARB SQUARES
1 c flour
1/3 c powdered sugar
1/3 c butter
Filling:
 1 c sugar
¼ c flour
2 eggs, lightly beaten
1 tsp vanilla
3 c finely chopped rhubarb, fresh or frozen

Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11x7x2-inch baking pan. Bake at 350° for 12 minutes. For filling, combine first 4 ingredients. Stir in rhubarb; pour over warm crust. Bake at 350° for 35-40 minutes or until toothpick comes out clean. Cool on wire rack. Serve warm if desired. Store in refrigerator.

Jeanette Holliday

 

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