Rhubarb Custard Bars

Crust:

1¼ c flour

½ c sugar

½ c butter at room temp

Filling:

1 c sugar

2 tbsp flour

4 beaten eggs

1 tsp vanilla

4-5 cups 
rhubarb

Preheat oven to 350°, spray a 9×13 in pan with cooking spray.

Crust: blend flour & sugar together, then cut in the butter with a
pastry blender. Press into baking pan. Bake for 10-12 min or until
lightly brown.

Filling: in a large mixing bowl blend sugar and flour, then add
eggs, vanilla and rhubarb, blend well. Pour mixture over partially baked
crust and continue baking for 30-35 min. Serve warm or cooled. Store
in refrigerator.

Submitted by Brigitte

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