1 c. flour
1/3 c. powdered sugar
1/3 c. butter

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 cup flour and powdered sugar. Using pastry blender, cut in 1/3 cup butter until crumbly. Press in bottom of ungreased 9 inch square pan. Bake at 350 degrees for 15 minutes.

FILLING:

1 1/4 c. sugar
1/4 c. flour
1/2 tsp. salt
2 slightly beaten eggs
3 c. fresh or frozen coarsely chopped rhubarb

In medium bowl, combine filling ingredients; blend well. Pour over partially baked crust.

TOPPING:

3/4 c. flour
1/2 c. sugar
1/4 tsp. cinnamon
1/3 c. butter

In medium bowl, combine all topping ingredients to form crumbs; sprinkle over the rhubarb mixture. Bake at 350 degrees for 45 to 55 minutes or until topping is light golden brown and rhubarb is tender. 6 to 8 servings.