2 c. fresh cut up rhubarb
1 c. all-purpose flour
1/2 c. butter, room temperature
1/3 c. powdered sugar
3 eggs
1 1/4 c. granulated sugar
1/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt

Wash and prepare rhubarb, cut into 1/2 inch pieces. Blend flour and butter until mixture resembles coarse crumbs. Mix in the powdered sugar. Press into a buttered 9 inch square cake pan or a 10 x 7 x 1 1/2 inch baking pan. Bake at 350 degrees for 15 minutes or until golden. While crust is baking, beat eggs, add sugar very gradually and beat until very light and fluffy, about 5 minutes on highest speed of electric mixer. At low speed, add flour, baking powder, vanilla and salt. Fold in rhubarb with spatula. Pour mixture over baked crust, spreading it evenly. Bake at 350 degrees for 40 minutes or until pale golden and top feels dry. Serve cooled with whipping cream and strawberries when in season.