| | Directions | CRUST
- Combine the flour, butter, and powdered sugar. Blend with a pastry cutter to incorporate the butter with the dry ingredients.
- Press the mixture into a 9- x 13-inch glass pan and bake for 15 minutes at 350ºF until lightly browned.
FILLING
- Combine the eggs, flour, sugar, and salt; mix well.
- Add the rhubarb and mix well.
- Pour this mixture on top of the hot crust and bake an additional 45 minutes at 350ºF or until the custard is set. The custard shouldn't be too gooey.
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Cook Time: 1 hour
Container: 9- x 13-inch glass baking pan
|  | | Ingredients | | - | | CRUST |
| - | | 2 cups flour |
| - | | 1 cup butter, softened |
| - | | 3/4 cup powdered sugar |
| - | | FILLING |
| - | | 4 large eggs |
| - | | 1/2 cup flour |
| - | | 2 cups sugar |
| - | | 1/2 teaspoon salt |
| - | | 6 cups rhubarb, finely chopped |
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