2 cups self-rising flour
¾ cup confectioners' sugar
1 cup butter or margarine
4 eggs
2 cups sugar
½ cup self-rising flour
4 cups chopped rhubarb

Preheat oven to 350°F.  Spray a 15x10-inch jelly-roll pan with non-stick vegetable spray.

In a medium bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs.  Press in bottom of prepared jelly-roll pan.

Bake for 15 minutes.

In a large bowl, combine eggs, sugar, and flour; beat until smooth.  Fold in rhubarb.  Spread on top of crust.

Bake 40 to 45 minutes.  Cool in pan on a wire rack.  Cut into squares.  Confectioners' sugar glaze may be drizzled over the cookies, if desired.

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