Can you tell it's rhubarb season? About 15 years ago my daughter made these bars and I have thought about them every year about this time since. They are a layered bar with the shortbread type crust and a yummy, custardy type second layer with the rhubarb in it and a dusting of powdered sugar to top it off. I had cut too much rhubarb for the pie I made the other day and so decided to use it up on these bars to bring to work tomorrow for the rhubarb fans that don't have any growing near them. I have a feeling they will like them! Here is the recipe..
RHUBARB DREAM BARS: (from a 1981 church cookbook, so you know the recipe is much older than that!)
2 cups flour
1/2 cup powdered sugar
1 cup butter
2 cups sugar
1/2 cup flour
3/4 teaspoon salt
4 cups finely diced rhubarb
For the crust: mix together the flour, powdered sugar and butter (I used a pastry blender until it was totally incorporated well). Press into a 9 x 13 pan and bake 15 min. in a 350 degree oven.
TURN OVEN TO 325.
Beat the eggs with a mixer, add sugar and beat well. Add the flour and salt. Mix well. Stir in diced rhubarb. Spread over the crust and return to the oven for 45 minutes at 325 degrees. When cool sprinkle lightly with powdered sugar, cut into squares.