3/4c powdered sugar
4c diced rhubarb
4 or 5 eggs (I've always used five)
Cut the butter into the flour and sugar mixture with
a pastry blender until it makes pea sized granules.
Press into a jelly roll pan, 10" x 15", or for thicker
bars, a 9" x 13" pan.
Bake the crust at 350 degrees for 15 minutes.
After baking the crust, butter the edges of the pan.
Spread the rhubarb evenly on the baked crust.
In a blender, mix the eggs, sugar, flour and salt to
make the custard mixture.
Pour the custard mixture on the rhubarb.
Bake at 350 degrees for 40 - 45 minutes (10 x 15" pan)
or for 50-55 minutes (9 x 13" pan).