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