CRUST:

2 c. flour
3/4 c. powdered sugar
1 c. butter

FILLING:

4 eggs
2 c. sugar
1/2 c. flour
1/2 tsp. salt
4 c. diced rhubarb

CRUST: Combine flour and sugar; cut in butter until crumbs form. Press onto bottom of 15"x10"x1" jelly roll pan. Bake at 350 degrees for 15 minutes.

While crust is baking, prepare filling. Blend eggs, sugar, flour and salt until smooth. Fold in rhubarb, spread over hot crust. Bake 40 to 45 minutes at 350 degrees until filling is lightly browned. Cool and cut.