1 1/2 c. flour
1 1/2 stick butter
1/2 c. powdered sugar

Mix as for pie crust and pat into a 9 x 13 inch pan with raised edges. Bake 15 minutes at 350 degrees. 1 3/4 c. sugar 1 tsp. vanilla 3 c. rhubarb, cut into 1/2 inch pieces 1/2 tsp. salt 1 tsp. baking powder 1/3 c. flour 1/2 c. nuts

Mix and pour over the crust after it is baked. Return to oven and bake 35 minutes more at 350 degrees. When fresh peaches are in season, substitute for rhubarb, 3 cups of sliced peaches and cut sugar to 1 1/4 cups.