Preheat oven to 350F Need: greased 9 x 13-inch baking pan
Ingredients:
Crust
- 1 ½ cups flour
- ½ cup butter at room temperature
- ½ cup sugar
Filling
- 1 cup sugar
- ¼ teaspoon salt
- 2 tablespoons flour
- 4 eggs, beaten
- 1 teaspoon vanilla
- 4 to 5 cups chopped rhubarb
Instructions:
Crust
Blend flour and sugar, then cut in butter with a pastry blender until large crumbs form. Press the crust evenly into the greased baking pan, then bake for 10 to 12 minutes until lightly browned. Remove from oven and set aside on wire rack to cool.
Filling
In large mixing bowl, blend the sugar and the 2 tablespoons of flour.
Add the beaten eggs, vanilla and the rhubarb and blend well.
Pour the egg mixture over the partially cooked crust, put the baking pan back into the oven and bake for a further 30 to 35 minutes.
Serve warm or cooled. Store any leftovers in the fridge.
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