RHUBARB
BARS
(Yield: 1½ dozen)
2 cups self-rising flour
1 cup butter or margarine, melted
10 tablespoons confectioners' sugar
4 eggs, lightly beaten
2 cups sugar
½ cup self-rising flour
4 cups diced rhubarb
Preheat oven to 350°F. Spray a 13x9-inch baking pan with
non-stick vegetable spray.
In a medium bowl, combine flour, butter, and confectioners' sugar;
mix until crumbly. Pour into prepared baking pan; pat evenly.
Bake for 15 minutes.
In a large mixing bowl, combine eggs, sugar, and flour; stir until
well blended. Fold in rhubarb. Pour over crust.
Bake for 45 minutes or until a tester inserted in the center comes
out clean. Cool in pan on a wire rack. Cut into bars.
 
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