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

TOPPING:

3 eggs
1/2 c. flour
2 1/4 c. sugar
1 tsp. salt
3 c. diced rhubarb
Cool Whip or whip cream

Blend 1 1/2 cups flour, confectioners' sugar and butter. Press into 9 x 13 inch pan. Bake at 350 degrees for 15 minutes.

Mix eggs, sugar, flour, salt and rhubarb together. Spoon onto crust as soon as removed from oven; continue baking 35 to 45 minutes at 350 degrees. Serve warm with whipped cream (Cool Whip).