CRUST:

2 cups all-purpose flour
3/4 cup confectioners' sugar
1 cup (2 sticks) butter

Mix flour, confectioners' sugar and butter. Press into a 10x15-inch pan. Bake at 350°F for 15 minutes (crust will be light).

FILLING:

4 eggs
2 cups sugar
1/2 cup all-purpose flour
1/2 tsp. salt
4 cups thinly sliced fresh or frozen rhubarb

Combine eggs, sugar, flour and salt; beat together. Fold in rhubarb. Spread filling mixture on hot crust. Return to oven; bake at 350°F for 40 to 45 minutes longer.