| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Flour |
| 1/3 | c | Powdered sugar |
| 1/3 | c | Butter |
| 1 | c | Sugar |
| 1/4 | c | Flour |
| 2 | Eggs, lightly beaten | |
| 1 | ts | Vanilla |
| 3 | c | Finely chopped fresh or frozen rhubarb |
INSTRUCTIONS
FILLING Combine flour & 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 first four ingredients. Stir in rhubarb; pour over warm crust. Bake at 350 degrees F for 35-40 minutes or until toothpick comes out clean. Cool on wire rack. Serve warm if desired. Store in refrigerator. Posted to MM-Recipes Digest V4 #143 by Simps <c.simpson@worldnet.att.net> on May 23, 1997
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