2 c. cut up rhubarb
1/2 c. butter
3 eggs
1/4 c. flour
1/4 tsp. salt
1 c. all purpose flour
1/3 c. powdered sugar
1 1/4 c. granulated sugar
1 tsp. vanilla
Whipped cream for serving
Fresh strawberries (opt.)

Blend flour and butter until mixture resembles coarse crumbs. Mix in powdered sugar. Press into a buttered 9" square pan. Bake at 350 degrees for 15 minutes. While crust is baking, beat eggs; add sugar very gradually and beat until 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. Pour mixture over baked crust. Spread it evenly. Bake 350 degrees for 40 minutes or until pale golden and top feels dry. Serve cooled with whipping cream and strawberries when in season.