RHUBARB SQUARES
From: Fran Troppmann
2 cups flour
½ cup butter
¼ teas. Salt
½ cup white sugar
1 teas. Baking powder
1 egg
Mix together to form crumbly mixture. Take out ¾ cup for topping. Press rest into 9 by 13 pan (preferably glass as rhubarb eats metals)
4 cups rhubarb chopped
¼ cup flour
2 eggs beaten
1 & ½ cups white sugar
1 teas. Vanilla
Mix together and pour over 1st mixture. Sprinkle saved crumbs over top. Sprinkle with cinnamon and sugar.
Bake at 350 degrees for 50-60 minutes.
I put 1 teas. of cornstarch in 2nd mixture as an altitude adjustment as is like a custard mixture that sometimes at high altitude does not set properly.
