CRUST:

2 1/2 c. flour
1 c. confectioners' sugar
3/4 c. butter

FILLING:

4 c. thinly sliced fresh rhubarb (frozen can be used)
3 beaten eggs
1 sm. (6 oz.) can crushed pineapple
1 1/2 c. sugar
1/2 c. flour
1/2 tsp. salt

Mix crust ingredients like for pie. Dough will be crumbly. Then press 1 1/2 cups dough into a 9 x 13 x 2 inch glass pan. Bake at 350 degrees for 15 minutes. Crust will be light in color. (Reserve 1 cup dough for top.)

Combine beaten eggs, sugar, flour, pineapple, rhubarb and salt. Cook this a few minutes until thickened. Spread over hot crust. Then add ice cold water (2 tablespoons) to remaining crumbs. Mix and roll out on floured board to a 10 x 6 inch rectangle. Cut into 1/2 inch strips. Place across filling in a criss cross fashion. Bake 40-45 minutes longer. Cool and cut into bars. Yield 36 bars.