1 1/4 c. enriched all purpose flour
1/2 c. sugar
1 tsp. salt
1 egg
1/2 c. (1 stick) butter, melted
1/2 tsp. vanilla
3 c. 1/4" pieces of fresh rhubarb
1 1/2 tsp. quick tapioca

In a 13"x9" pan, combine flour, sugar and salt. Mix in egg yolk, melted butter and vanilla. Press into the bottom of the pan. Distribute the rhubarb evenly over the bottom layer and sprinkle with the tapioca.

CUSTARD FILLING:

2 eggs
1 egg white
1 1/4 c. sugar
Pinch iodized salt
1/2 c. milk or cream

In mixing bowl, beat the two eggs and egg white until thick; gradually add the sugar and salt, beating well. Slowly add the milk or cream and mix well. Pour over the rhubarb in pan.

Bake in preheated 350 degree oven for 45 to 50 minutes or until custard is set and rhubarb is tender. Cool and cut into squares. Makes 8 servings.