1 c. flour
5 tbsp. powdered sugar
1/2 c. butter

For crust blend flour, powdered sugar and butter and press into ungreased 7 x 11 inch pan. Bake at 350 degrees for 15 minutes.

TOPPING:

2 eggs
1 1/2 c. sugar
1/4 c. flour
3/4 tsp. salt
2 c. finely chopped rhubarb

Beat eggs until light in color. Add sugar, flour and salt. Then add the rhubarb. Pour immediately over hot crust and bake at 350 degrees for 35 minutes. Let cool. Serve with whipped cream or ice cream.