Ingredients
1 cup all-purpose flour1/3 cup confectioners’ sugar1/3 cup cold butterFILLING:1-1/4 cups sugar1/4 cup all-purpose flour1/2 teaspoon salt2 eggs, lightly beaten3 cups chopped fresh or frozen rhubarbTOPPING:3/4 cup all-purpose flour1/2 cup sugar1/4 teaspoon ground cinnamon1/3 cup cold butter
Preparation
In a bowl, combine flour and confectioners’ sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking dish. Bake at 350° for 15-18 minutes or until brown around the edges.
Meanwhile, in a large bowl, combine the sugar, flour and salt. Add eggs; mix well. Fold in the rhubarb. Pour over crust. For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 45-50 minutes or until rhubarb is bubbly. Cool on a wire rack.
