Barb Mason
Preheat oven to 350 degrees F
Crust
Cream together:
1 c butter
½ c powdered sugar
Stir in:
2 c flour
Spread into greased 9 x 13” pan, forming a ½ lip around the edges. Brush with a thin layer of beaten egg white to
glaze (save the yolk for the filling). Bake on bottom rack until golden (15 – 20 minutes).
Filling
Whisk together thoroughly:
4 whole eggs plus 1 yolk
1 ¾ c sugar
1/3 c flour
½ tsp salt
Stir in:
5 c sliced rhubarb (preferably red)
Spread filling evenly over crust. Bake until set and top is nicely browned (50 minutes).