Rhubarb Squares

 Thank goodness everyone in our household loves rhubarb.   It is also a favorite of Bettie’s boss and Susan’s husband John. Guess that means I will have to share with them. Maybe, if there is any left. As this is a nice sunny Saturday, we will most likely eat it all before any one else gets any.

  This recipe from the Holiday Recipes book printed by Midwest Power in 1993 is for Rhubarb Bars. It is quite similar to the pie recipe I make. The pie is the most popular, but these bars were much easier to make. Really simple and fast. They got eaten just as fast as they were to make. Either warm or cold is good. I did save out one piece for John. (John gave this recipe an A+!!)  Eric will have to wait till next time.
  Rhubarb Squares

CRUST

1 cup all-purpose flour

⅓ cup sifted powdered sugar

⅓ cup butter

FILLING

1 cup sugar 
¼ cup all-purpose flour

2 eggs, slightly beaten

1 teaspoon vanilla

3 cups finely chopped rhubarb

  In mixing bowl, combine one cup flour and powdered sugar. Cut in butter until mixture resembles coarse crumbs. Pat mixture into bottom of an 11 x 7 x 1 ½ inch or 9 x 9 x 2 inch baking pan. Bake at 350°F for 12 minutes.

  In the same mixing bowl (why dirty another bowl) beat together sugar, ¼ cup flour, eggs and vanilla. (I added a pinch of nutmeg). Stir in rhubarb. Pour over warm crust in baking pan. Return to oven and bake for 35 minutes more or until done. Serve warm or cool. Store in refrigerator.