Rhubarb Bars

It's rhubarb season, and this is my go-to recipe, a hit at any party. I've already made one batch, and will make a second for a family party Saturday night. For a recipe with less sugar, add some strawberries to the rhubarb custard and cut the sugar accordingly... When I made it last week I was going by memory and I think I forgot the flour and I didn't precook the crust-- and it still tasted great and stayed together!! (However, it's best if you follow both steps.)


Rhubarb Bars

Crust:
1 c flour
1/2 c powdered sugar
1/2 c butter

Filling:
1 c sugar
1/4 c flour
2 eggs. lightly beaten
1 tsp vanilla
3 c finely chopped fresh or frozen rhubarb (Use a food processor with slicer for speedy chopping.)


Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs. Press into bottom of a greased 11 x 7 pan. Bake at 350 degrees for 12 minutes. For filling, combine first four ingredients. Stir in rhubarb; pour over warm crust. Bake at 350 degrees for 35-40 minutes or until knife comes out clean. serve warm if desired (but it's great cold with ice cream, too!) Store in the refrigerator.