2 c. fresh rhubarb
1 c. all purpose flour
1/2 c. butter, room temperature
1/3 c. powdered sugar
3 eggs
1 1/4 c. sugar
1/4 c. all purpose flour
1 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt
Whipped cream, for serving

Wash and cut rhubarb into 1/2 inch pieces.

Blend flour and butter until mixture resembles coarse crumbs.

Mix in the powdered sugar.

Press into buttered 9 inch cake pan.

Bake at 350 degrees for 15 minutes or until golden.

While crust is baking, beat eggs. Add sugar gradually and beat until light and fluffy about 5 minutes on highest speed of mixer.

At low speed, add flour, baking, powder, vanilla, and salt.

Fold in rhubarb, pour over baked crust, evenly. Bake at 350 degrees for 40 minutes or until pale golden, and top feels dry.

Serve cooled, with whipped cream.